Hot Vegetable Cutlets

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Suji Nariyal Ladoo in Hindi , Berry and Mint Compote, Bengali Date Palm Payesh, Cheese Kunafa

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Ingredients

  • For the Stuffing:
  • 200 g - French beans (finely chopped)
  • 200 g - carrots (finely chopped)
  • 1 small onion (finely chopped)
  • 2 tbsp - oil (for sauting the vegetables)
  • 1 to 2 tsp - red chilli powder (or as per taste)
  • 1 tsp - coriander powder
  • ½ tsp - mustard seeds
  • ½ tsp - garam masala powder
  • 1 tsp - mango powder
  • Others:
  • 5 potatoes
  • 4 bread slices
  • 2 tbsp - corn flour
  • oil for deep frying
  • salt to taste

How to Make Hot Vegetable Cutlets

  • Heat 2 tbsp oil in a non-stick pan.
  • Add the mustard seeds.
  • When the seeds splutter, add the vegetables and saute on a low flame till the vegetables are done but little crunchy.
  • Add red chilli powder, coriander powder, garam masala powder, mango powder and salt.
  • Mix well. Saute for 2-3 mins.
  • Remove and keep aside the stuffing to cool.
  • Dry grind the bread slices.
  • Boil the potatoes and mash when still hot.
  • Add.cornflour, ground bread and salt to the mashed potatoes.
  • Mix well to make a smooth dough.
  • Divide the dough into equal portions.
  • Take a portion of dough, flatten it and place about 1 tbsp of the prepared vegetable mixture in the centre.
  • Gather sides and shape to make a square shaped cutlet.
  • Repeat with the remaining potato and vegetable mixture.
  • Deep-fry in hot oil till golden.
  • Serve hot with French fries and tomato sauce or green chutney.

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