Cutlets are a snack staple in India. While the thought of a cutlet generally conjures up a nice oily dish from tea stalls with a hot cup of chai, this homemade cutlet is much much healthier than that. I have made these cutlets on a tawa, instead of deep frying them. Whenever, I have a lot of vegetables at home, I turn to cutlets. Best part about these Vegetable cutlets are, nobody scrunches up their noses when I mention cutlet to them. And it can also be served as a side dish in a meal.
I have prepared other snack items like Onion Samosa, Bread Pakoda etc., However, Vegetable Cutlet is liked the most by my daughter as it contains the vegetables to her liking. Moreover during rainy evenings my daughter insists to have this dish than anything else. While making this Vegetable cutlet recipe I was inspired by Sanjeev Kapoor
You can eat this as it is with Tomato Ketchup or you can keep this inside a burger bun or pav and have it along with tomato sauce or any ketchup of your choice.
- 2 Potato Large
- 1 Onion Large, Finely Chopped
- 1/4 Beetroot Finely Chopped
- 1 Carrot Finely chopped
- 1/4 Cup Green Peas
- 1/4 Cup Sweet corn
- 1 Capsicum-small finely chopped
- 1/2 inch Ginger Finely chopped
- 1 tsp Red chilly powder
- 1 tsp Cumin powder
- 1 tsp Fennel seeds Saunf in Hindi
- Few Coriander leaves
- Few Mint leaves
- Bread crumbs
- 2 tbsp Maida
- Oil As required
Preparing the Vegetable Mix
- Boil the potatoes, peel them and set aside.
- Boil the sweet corn and keep it aside.
- Heat oil in a kadai.
- Add Fennel seeds and allow it to splutter.
- Add chopped onions and saute for 2 minutes.
- Add ginger and saute till the raw smell disappears and onions turn translucent.
- Add chopped beet root and saute for 2 minutes.
- Add carrot and saute for 2 minutes.
- Add green peas and saute for 2 minutes.
- Add capsicum and mix everything well and cook till all the vegetables are cooked.
- Add salt, red chilly powder and jeera Powder and mix well.
- Add boiled sweet corn.
- Add chopped coriander and mint leaves and mix everything well.
- Mash the boiled and peeled potatoes and add it to the vegetables in the kadai. Mix well and cook for 1 minute.
- Now the vegetable mix for the cutlet is ready. Allow it to cool.
Preparing the Cutlet
- Take a shallow vessel. Add maida and required water to make a medium thick paste. To this maida paste, you can also add a bit of salt and pepper for added flavour.
- Now take small balls of vegetable mixture and flatten it to a round shape.
- Dip this in the maida paste.
- Take bread crumbs in a plate. Now place the dipped cutlet on the bread crumbs.
- Roll it over the bread crumb so that the entire cutlet is coated with the bread crumbs. Repeat this for all the remaining cutlets.
- Place these on a tawa, drizzle oil over them and let it roast.
- Flip them after a while, and let the other side roast. Roast till both sides are golden brown. Once they are golden brown, the cutlets are ready to be served.
- You can add any desired spices in the breadcrumb mixture too, it will add more flavour to the cutlet. I prefer using garlic powder, onion powder and a dash of paprika.
- Alternatively, you can also fry the cutlets once you have rolled them in breadcrumbs instead of roasting them on a tawa. However, I wanted something with less oil and hence did not opt for the frying route.