Tangy Vegetable Cutlets

Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Moong Dal Kachori, My Own Keto Chocolate Chip Cookies, DRY FRUIT MODAK

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Ingredients

  • 2 - potatoes
  • 1/4 cup - other mixed veggies
  • 2 slices - bread
  • 1/2 tsp - garam masala
  • 1 tsp - red chilli powder
  • 3 -4 tbsp - coriander leaves, chopped
  • 1/2 cup - bread crumbs
  • 2 tbsp - - maida
  • salt as needed
  • oil for frying

How to Make Tangy Vegetable Cutlets

  • Pressure cook potato in a vessel and other chopped veggies together in another vessel for three whistles.
  • Mash the potatoes and add the veggies to it.
  • Make sure there is no water.
  • Tear the bread pieces and crumble it by grinding in a mixer.
  • Add it to the veggies along with garam masala, red chilli, salt, coriander leaves and mix together.
  • Make a thick paste out of maida and water.
  • Make cutlets, dip it in the maida paste one by one.
  • Quickly take it out and coat both sides with the bread crumbs.
  • Repeat the process for the rest and arrange in plate.
  • If you are pan frying, then just drizzle with some oil over a hot non-stick pan. Arrange 4 at a time and cook in a medium flame both sides, until crisp.

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