Special Vegetable Cutlet

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • Boiled potatoes - 250 g, mashed
  • Onion - 2 big ones, chopped finely
  • Ginger - 1 small piece, shredded
  • Green chillies - 2 or according to taste, chopped
  • Red chillies powder - 2 tsp
  • Garam masala powder (dalchini, laung, jeera, badi elaichi) - 2 tbsp
  • Brinjal (aubergine) - 1 medium sized, chopped
  • Cauliflower - 1 small one, chopped
  • Dill leaves - 2 sprigs
  • Besan (gram flour) - for binding
  • Bread crumbs - 1/2 cup
  • Marie biscuits - 4 to 5, powdered
  • Salt - to taste
  • Oil - for deep frying

How to Make Special Vegetable Cutlet

  • Take the mashed potatoes.
  • Add red chilli powder, 1 tsp garam masala powder and a little salt. Mix well.
  • In a pan, heat some oil.
  • Add onions, green chillies and saute, till onions turn pink.
  • Add the chopped vegetables (cauliflower, brinjal, dill), rest of the garam masala powder and salt.
  • Cover and cook, till the vegetables are done.
  • Let the mixture cool slightly.
  • Mash roughly. Add besan, enough to bind the mixture well and to form balls.
  • Make equal portions of the potato and vegetable mixtures.
  • Shape the potato mixture, like a cutlet and fill it with a vegetable portion.
  • Shape into a cutlet and keep aside. Finish the rest, in the same manner.
  • Roll all the cutlets into breadcrumbs.
  • Heat oil in a pan and deep-fry the cutlets, to a golden brown.
  • Drain and then finally, before serving, roll each cutlet into the biscuit mixture.
  • Serve hot with tomato ketchup or mint chutney.

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