Appetizers/Snacks

Vegetable cutlet

Vegetable cutlet

 

vegetable cutlet

The last two weeks had been crazy for me and I have not been able to blog nor visit any of my bloggers site. My husband was out-of-town for a week, well this is not new to me! But I had to drop my son and pick him up from the Montessori, which is my husband’s job as the montessori is very close his office. So dropping him off and driving to my workplace took me more than an hour and a half each way and  I was actually spending more than three hours on the road everyday, which was very tiring and exhausting after working for 8 hours (I know a lot of people who commute long distances for work and I bow to them!!!). Then coming home and spending some time with my kiddo, feeding and putting him to bed completed my day….Having guests at home the next week kept me even busier. All in all no time to BLOG!!!

Now that I am free of few things, I present here a delectable appetizer which is very popular in every Indian restaurants and chaat houses….

Ingredients:

Mixed vegetables- 1 cup chopped and boiled (I used beans, carrot and peas)

Potato- 1 cup (boiled)

Cilantro- 1/2 cup

Red chilli powder- 1 tsp (adjust the spice level according to your taste)

Coriander seeds- 1/2 tsp

Ginger garlic paste- 1/2 tsp

Turmeric- a pinch

Lemon- 1

All purpose flour- 4 tbsp

Bread crumbs- 1/2 cup

Salt

Oil for frying

Method:

Peel and grate boiled potatoes. Heat a tablespoon of oil in a pan and add cumin seeds, once it splutter add turmeric, ginger garlic paste, sauté for few seconds and add grated potato, chilli powder, chopped cilantro and mix well. Squeeze as much as water as you can from the boiled vegetables and then add it to the potato mixture. Then squeeze some lemon for more taste. Sauté until the remaining water evaporates, for about 2-3 minutes.  Add salt and adjust the spice level at this point. The patties is the one which gives a great taste for the cutlet when fried. Allow the mixture to cool.

Meanwhile.. in a frying pan, add enough oil to fry the patties and turn on the heat. Put all-purpose flour and breadcrumbs in two different dishes  mix water to all-purpose flour and make a thick batter and keep it ready. Divide the mixture into equal small portions and flatten them into desired shape with 1/4 inch thickness.

Vegetable patties

 

Dip the patty first in all purpose flour batter and then coat it completely with bread crumbs and fry in the heated oil until golden brown. Enjoy with ketchup  and mint chutney.

vegetable cutlet

vegetable cutlet

 

 

 

 

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18 thoughts on “Vegetable cutlet

  1. This is a very nice and healthy recipe. Thanks Deepti for sharing. 3 Hourse every day!!! this is way too much. I hope you will find a closer work soon:). Happy Mothers Day.

  2. I can so well understand your situation. It’s hard to balance family, work and the blog at times. These cutlets look amazing and the extreme close-up is making my mouth water.

  3. Deepti, your vegetable cutlets have such a perfect and wonderful color but what I like even better than their delectable looking outside, is the array of spices that you used for the mix – it sounds just amazing.
    Thanks for sharing yet another wonderful recipe!

    • Hello Andrea,

      Thank you so much for your concern. I am doing well and have been awfully busy with guests, vacation and work, hence not able to blog.. I have missed many of your recipes already!

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