Vegetable Cutlets (with bread slices) - A deep fried delicious evening snack. Best with tea / coffee...
1 tablespoon oil
1 onion, finely sliced
3 curry leaves, chopped
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
½ cup steamed / boiled vegetables – 1 carrot, 5 French beans and ¼ cup shredded cabbage or 2 tablespoon grated beetroot)
3 medium size potatoes, boiled and mashed (quantity of potatoes should be more than other vegetables. You can use any vegetables of your choice)
1/2 teaspoon garam masala powder (or a mix of 1/4 teaspoon clove powder + 1/4 teaspoon cinnamon powder + 1/4 teaspoon nutmeg powder or 1/2 teaspoon Kerala meat masala powder)
¾ teaspoon salt (or to taste)
2 tablespoon chopped coriander leaves
3 brown bread / whole wheat bread slices (or normal bread slices)
¼ cup water
1 egg white (or dilute 2 tablespoons maida (all purpose flour) with 4 tablespoons water. Make a smooth smooth solution and keep aside).
80 g bread crumbs (approximately ½ cup) or ½ cup powdered corn flakes
250 ml oil (to deep fry)
Fresh salad and tomato ketchup to serve
Dilute red chilli powder and turmeric powder in 2 teaspoon water and keep aside (spice mix).
Heat oil in a pan. Add sliced onions and fry till golden color on a medium to low heat until golden color.
Add curry leaves and fry for 1 minute.
Add diluted spice mix and fry on a low heat for 1 minute until water dries up and raw smell goes.
Add boiled and mashed potatoes, cooked vegetables, salt to taste, chopped coriander leaves and garam masala powder. Mix all the ingredients well.
Cover with a tight lid and cook on a low heat for 10 minutes. Open the lid and stir continuously for 5 minutes. Do not add water when cooking. Switch off the heat and keep aside to cool for 15 minutes.
Dip bread slices in ¼ water for 30 seconds. Immediately squeeze out water and make a soft ball / dough.
Add this soft bread ball / dough to cutlet mixture and stir well continuously for 5 minutes until it’s well combined with other ingredients. Adding bread will make cutlet mixture easy to mould and strong.
Divide cutlet mixture into 10 parts. Make round or oval shape. Dip each cutlet into egg white (or diluted maida mixture) and roll in breadcrumbs. Breadcrumbs should be coated well / evenly and make strong cutlets.
Heat oil in a frying pan or karahi on high heat. Reduce the heat to medium (wait for 1 minute, do not fry on high heat) and deep fry 4 cutlets at a time till brown color and crisp on both the sides. Drain out from oil and place on kitchen towel / paper towel to absorb extra oil. Serve hot with fresh salad (challas) or tomato ketchup or tea / coffee.