Feb 26, 2012

Mixed Vegetable Cutlets

Mixed Vegetable Cutlets - A deep fried  delicious evening snack. Best with tea / coffee...

Makes: 8


1 tablespoon oil

1 onion, finely sliced

3 curry leaves, chopped

3 medium size potatoes, boiled and mashed (quantity of potatoes should be more than other vegetables. You can use any vegetables of your choice)

2 tablespoons grated carrot

1 tablespoon grated beetroot

1 tablespoon finely shredded cabbage

½ teaspoon red chilli powder

1/4 teaspoon turmeric powder

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)

½ teaspoon salt (or to taste)

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)

200 ml oil (to deep fry)

Fresh salad and tomato ketchup to serve


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 2 minutes.

Add boiled and mashed potatoes, grated carrot, beet root and cabbage. Mix well.

Add red chilli powder, turmeric powder, garam masala powder and salt to taste. Stir all the ingredients well for 3 minutes. 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.

Divide cutlet mixture into 8 parts. Make round or oval shape. Dip each cutlet into egg white (or diluted maida mixture) and roll in breadcrumbs. Breadcrumbs should  be coated nicely and make strong cutlets. Deep fry immediately.

Heat oil in a frying pan. Reduce the heat to medium (wait for 1 minute, please 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.

Here's the recipe of Challas.

For Mixed Vegetable Fingers:

Divide the dough into 8 equal portions. Make 6 cm long finger shaped pieces and roll it over breadcrumbs (breadcrumbs should be well coated on each vegetable finger).

Heat oil in a frying pan. Reduce heat to medium and deep fry till golden color and crisp on both the sides. Drain and place on kitchen towel / paper towel to absorb extra oil.

Serve hot with mayonnaise or tomato sauce or with tea / coffee..

1 comment:

Aarthi said...

That looks delicious...