Vegetable Cutlets. (Amar D. Gupta | Siliconeer)
A culinary delight that can be prepared at short notice and served as a snack with tea, coffee or drinks. Chef Sanjay Patel shows how. (Lifestyle, #IndianFood, #VegCutlets, #VegetableCutlets, #VegSnack)
- 3 medium potatoes, boiled, peeled and mashed
- ½ cup green peas, (fresh or frozen)
- 1/3 cup sweet corn, (fresh or frozen)
- ½ cup finely chopped carrot
- ¼ cup finely chopped French beans
- 1/3 cup chopped beetroot
- 1 green chili, chopped
- 1 tsp. chopped ginger
- ¼ cup + ¼ cup dry breadcrumbs
- 2 tbsp. all purpose flour (maida)
- 1 small onion, finely chopped
- ½ tsp. red chili powder
- 1 tsp. coriander powder
- ¼ tsp. turmeric powder
- ½ tsp. garam masala powder
- 2 tbsp. finely chopped coriander leaves
- 1 tsp. lemon juice
- salt to taste
- 3 tbsp. cooking oil (2 tsp. for shallow frying, rest for deep frying)
Prepare smooth batter by mixing all-purpose flour (maida) and 4 tbsp. water in small deep plate. Crush green chili and ginger coarsely to make ginger-chili paste.
Pour 3 cups water in a deep saucepan. Place green peas, carrot, sweet corn and French beans in a medium size bowl (normal bowl or strainer) and place it in a saucepan, close the lid and steam cook them for 8-10 minutes over medium flame. Turn off the flame and open the lid. If you have used normal bowl then strain the veggies using strainer to remove excess water. You can also use pressure cooker instead of deep sauce pan (with lid) to steam cook vegetables.
Heat 2 tsp. cooking oil in a small pan over medium flame. Add chopped onion and stir-fry until it turns light pink. Add crushed green ginger-chili paste and stir-fry for few seconds.
Add steam-cooked vegetables, chopped beetroot and salt. Mix and cook for 3-4 minutes. Add red chili powder, coriander powder, turmeric powder, garam masala powder and mix well. Turn off flame and transfer prepared mixture in a large bowl. Let it cool for 4-5 minutes.
Add boiled potatoes, ¼ cup dry breadcrumbs chopped coriander leaves and lemon juice. Mix properly and taste the mixture. Add more salt and lemon juice if required.
Divide potato and veggie mixture into 9 equal portions. Take one portion, give it a round shape of ball and flatten it to form a ½ in. thick patties. Prepare veg. patties from remaining portions.
Take remaining ¼ cup dry breadcrumbs in a small plate. Dip each patties in flour batter and roll in breadcrumbs to coat all sides with it. Transfer breadcrumbs coated patties to a plate.
Heat 2 tbsp. oil in a nonstick frying pan over medium flame. When pan is medium hot, place 2-3 patties and cook it until bottom surface turns golden brown, for around 1-2 minutes. Flip each one and cook another side until it turns golden brown. Transfer on a plate over kitchen absorbent paper.
Crispy Indian vegetable cutlets are ready for serving. Enjoy with ketchup and green chili sauce.