Veggie Cutlet

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

240 calories, 9 grams fat

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

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Ingredients

  • 2 medium-sized potatoes
  • 2 medium-sized beetroots
  • 1 Carrot
  • 5 - 6 Green beans
  • 1/4 cup of peas
  • 10 pieces of broken cashew
  • Seasoning:
  • 1 tsp Mustard seed
  • A pinch of hing
  • 1 tsp of saunf
  • 2 cardamoms
  • 2 Cloves
  • 1" piece of cinnamon
  • Chilli powder to taste
  • 1/4 tsp of garam masala
  • Breadcrumbs
  • Oil for frying
  • 1/2 cup of Besan

How to Make Veggie Cutlet

  • Peel and cut all the vegetables.
  • Steam them and mash. Keep aside.
  • Take a wok, heat oil and add mustard, hing, saunf, cashews, cloves, cardamom, cinnamon. Let them splutter.
  • Add the vegetables to the oil. Add salt, chilli, garam masala.
  • Fry them until dry and set aside.
  • Make a batter with the besan, dropping consistency.
  • Add salt, chilli powder to the besan batter.
  • Make a small ball of vegetable and coat them in the besan batter and roll them in the bread crumbs.
  • Heat oil in a wok and deep-fry them.
  • Serve it hot with ketchup.

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