I began drooling as my mom told that she was preparing veg cutlet for the guests that evening. I simply went "J" over it and could not resist further. I called back mom again next evening, took the recipe from her and decided to prepare it myself.
So here's the recipe for you guys to try:
Below mentioned proportion holds good for making 10-12 cutlets. Increase the quantity proportionally as per your requirement.
Ingredients:
Potato - 1 large (cooked and mashed)
Peas - 1 bowl (soaked, cooked and mashed)
Onion - 1 medium (chopped)
Beetroot - 1 small (grated)
Fennel seeds (Saunf) - 1 spoon
Ginger Garlic paste - 2 spoons
Red Chilly powder - 1 spoon
Garam Masala & Salt as per taste
Turmeric
Bread Crumbs and Maida
Cooking Oil
Method:
Part 1: Preparing Cutlet Sabji
- Pour 3-5 spoons of cooking oil into a cooking pan. Once the oil is hot, add sounf, ginger, garlic paste. Saute for few seconds
- Add chopped onion. After it turns golden brown, add turmeric and then the grated beets. Cook for a few minutes until the beets are cooked well.
- Now add cooked mashed potato + mashed peas and mix thoroughly.
- Add red chilly powder, garam masala and salt. Stir and mix until it forms an even paste with the consistency like that of thick parata fillings.
- Switch off the flame and keep aside.
Part 2: Maida batter + Breadcrumbs
- In a bowl, take some water and add maida flour & a pinch of salt. Mix well and bring to the consistency of beaten egg yolk (or like that of dosa batter).
- Keep the breadcrumbs ready in a bowl (since I didn't find bread crumbs in the store, I simply mixed the rusk bits + 1 spoon rava(semolina) in a blender and there I got a pile of powdered rusk which turned out good enough for me).
Part 3: Veg Cutlet!!!
- Make medium sized balls & flatten the cutlet sabji with hands.
- At one side of the flattened sabji, smear a little maida batter carefully and dust the breadcrumbs over them evenly.
- Place them on the hot griddle smeared with oil (Note: the side smeared with breadcrumbs are facing down). Now, on the top surface, smear maida and sprinkle breadcrumbs so that both sides get a coating of maida + crumbs.
- Its not a deep fry, so chill! Just make sure to put sufficient oil so that they get roasted well on either sides. :)
Serve the hot veg cutlets with sauce or desi chutney... along with a hot cup of coffee.
Suggestions:
- You need to roast them really long on low/medium flame so that they turn crispy and crunchy. Yummmm!
- Adding maida gives the crunchy feel. Its only optional. You can omit this part as its a little messy for beginners to smear the maida batter rightly. Just pat over bread crumbs on either side directly, place them on the tava and roast.
So here's the recipe for you guys to try:
Below mentioned proportion holds good for making 10-12 cutlets. Increase the quantity proportionally as per your requirement.
Ingredients:
Potato - 1 large (cooked and mashed)
Peas - 1 bowl (soaked, cooked and mashed)
Onion - 1 medium (chopped)
Beetroot - 1 small (grated)
Fennel seeds (Saunf) - 1 spoon
Ginger Garlic paste - 2 spoons
Red Chilly powder - 1 spoon
Garam Masala & Salt as per taste
Turmeric
Bread Crumbs and Maida
Cooking Oil
Method:
Part 1: Preparing Cutlet Sabji
- Pour 3-5 spoons of cooking oil into a cooking pan. Once the oil is hot, add sounf, ginger, garlic paste. Saute for few seconds
- Add chopped onion. After it turns golden brown, add turmeric and then the grated beets. Cook for a few minutes until the beets are cooked well.
- Now add cooked mashed potato + mashed peas and mix thoroughly.
- Add red chilly powder, garam masala and salt. Stir and mix until it forms an even paste with the consistency like that of thick parata fillings.
- Switch off the flame and keep aside.
Part 2: Maida batter + Breadcrumbs
- In a bowl, take some water and add maida flour & a pinch of salt. Mix well and bring to the consistency of beaten egg yolk (or like that of dosa batter).
- Keep the breadcrumbs ready in a bowl (since I didn't find bread crumbs in the store, I simply mixed the rusk bits + 1 spoon rava(semolina) in a blender and there I got a pile of powdered rusk which turned out good enough for me).
Part 3: Veg Cutlet!!!
- Make medium sized balls & flatten the cutlet sabji with hands.
- At one side of the flattened sabji, smear a little maida batter carefully and dust the breadcrumbs over them evenly.
- Place them on the hot griddle smeared with oil (Note: the side smeared with breadcrumbs are facing down). Now, on the top surface, smear maida and sprinkle breadcrumbs so that both sides get a coating of maida + crumbs.
- Its not a deep fry, so chill! Just make sure to put sufficient oil so that they get roasted well on either sides. :)
Serve the hot veg cutlets with sauce or desi chutney... along with a hot cup of coffee.
- You need to roast them really long on low/medium flame so that they turn crispy and crunchy. Yummmm!
- Adding maida gives the crunchy feel. Its only optional. You can omit this part as its a little messy for beginners to smear the maida batter rightly. Just pat over bread crumbs on either side directly, place them on the tava and roast.
Yes.,I wanted this Veg Cutlet Recipe.Thank u. I ll try it soon.
ReplyDeletearchu, nice to know tat u try out recipes. good kane... keep it going!
ReplyDeleteYes., u just wait and see.I will be a Best cook in these few months before joining TCS mostly before september !!!
ReplyDeleteHey you know what? You can substitute bread crums with rusk powder! That will make it v v crispy and yummy.... Try once :)
ReplyDeletehoon kane divs... naanu haage maadidhu. rusk powder + little rava.
ReplyDeletei usually use rusk powder alone!! Sooper crispy it'll be!! :)
ReplyDeleteNanu have made , just rusk powdwe
ReplyDeleteNanu have made , just rusk powdwe
ReplyDelete