VEGETABLE CUTLETS

VEGETABLE CUTLETS 

VEGETABLE CUTLETS INGREDIENTS 

• 1 Cup coarsely grated carrot or 1 medium carrot, steamed or boiled
• 1 Cup Finely shredded cabbage 
• 3 cups boiled and mashed potatoes
• ½ inch ginger + 1 or 2 green chilies crushed to a paste
• ¼ teaspoon red chili powder (lal mirch powder)
• 1 teaspoon cumin powder (jeera powder)
• 1 teaspoon garam masala powder
• 1 Teaspoon Chaat Masala 
• Some boiled and finely shredded chicken (OPTIONAL)
• Some Cream Cheese for filling in Center (OPTIONAL)
• 3 tablespoons bread crumbs or bread pulp from 2 to 3 bread slices
• 2 tablespoons maida (all purpose flour)
• 3 tablespoons water
• ⅓ cup bread crumbs or add as required
• 2 cups coarsely crushed vermicelli 
• Some oil for shallow frying 

PREPARATION 

1. Blitz 4 to 5 slices of bread in a food processor or grinder till fine to get bread crumbs.
2. keep the bread crumbs aside in a plate or tray.
3. Place the mashed potatoes in a mixing bowl and carrots and cabbage chop them. Add chicken if using. 
4. Spread around with a masher or fork.
5. add 1 tsp crushed ginger+green chili paste, ¼ tsp red chili powder, 1 tsp cumin powder, 1 tsp garam masala powder, 1 Teaspoon Chaat Masala, 3 tbsp bread crumbs and salt as required.
6. Instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.
7. Mix everything very well. check the taste and add more salt or the spice powders if required.
8. In another small bowl, take 2 tbsp maida/all purpose flour and 3 tbsp water. Stir and mix this mixture to get a smooth paste (slurry) without any lumps.
9. Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium sized round cutlets by rolling and flattening the mixture in your palms.  IF you are using cheese as filling, then flatten out the mixture in your palm, drop in some cheese, and enclose before shaping cutlet. Take each cutlet and dip in the maida paste gently, such that the paste gets coated all over the cutlet.
10. Then coat the cutlet in breadcrumbs OR  broken vermicelli evenly and all over. 
11. Dust the excess bread crumbs or vermicelli. Arrange in a tray ready for frying. Let rest for 30 minutes covered. 
12. Heat the oil in frying pan. Let it get quite hot. Gently drop in the cutlets. Don't overcrowd pan. 
13. When one side is golden, flip and fry the other side. add more oil if required.
14. Flip a couple of time more and fry all the cutlets till they are evenly golden and crisp from all sides.
15. Drain veg cutlets on kitchen paper towels.
16. Serve vegetable cutlets hot with green chutney or tomato ketchup or Tamarind Chutney. 
    
    
    

    
    

    

    
    

    ENJOY!!!