POTATO CUTLET

POTATO CUTLET

Simple, easy and delicious vegetable cutlet that can be served for aevening snack with a chutney or dip. These cutlets can be baked, deep fried or shallow fried to suit one’s diet and taste. Veg cutlet are made using a combination of veggies with potato as the base for binding. Vegetable cutlet are a popular snack on the Indian restaurant menus. These are crumb coated and pan fried yet they turn out great with a crisp texture. Cutlet are best served hot with some green chutney or sauce. To make veg cutlet, you can use any veggies of your choice. I used potatoes, peas, carrots & french beans.

Ingredients:

Veggies for cutlet:

2 cups potatoes (2 large)

1/2 cup green peas (frozen or fresh)

1 cup carrot cubed (1 large)

1/2cup beans chopped (6 to 8)

3 tablespoon coriander leaves or cilantro finely chopped

Other ingredients:

1/2 tsp salt (adjust to taste)

1/2 tsp red chilli powder 

1/2 tsp black pepper powder

1/2 tbsp garlic, grated

1/2 tsp ginger, grated or paste

1 to 2 green chilies finely chopped (skip for kids)

1/2 tsp Garam masala

6 tablespoon bread crumbs + 1/2 cup thick poha powdered (mixed together)

4 tbsp oil or as needed

For crumb coating:

2 tbsp maida+ 1 tbsp corn flour

1/2 cup bread crumbs+ powdered poha for the crust

Recipe:

Preparation for cutlet recipe:

1. Steam or boil veggies until just fork tender. 
2. I pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water. You can also steam them in a steamer or cooker until tender and soft. (Do not make them mushy).
3. Add the boiled vegetables to a mixing bowl and mash them well. 
4. Next add salt, pepper powder, red chilli powder , grated garlic and ginger, garam masala and chilies as well to the veggies.
5. Mix everything well to make a non sticky dough. If needed, add bread crumbs+ powdered poha to make it non sticky.

How to make veg cutlet:

1. Divide the cutlet dough to 13 to 14 parts. Roll the dough to balls.
2. Then flatten them gently and make thick patties into any shape of your choice, I chose to make them in heart shape. Set aside the veg cutlets aside in a plate. 
3. In another plate add 1/4 cup bread crumbs + powdered poha for the crust. Set this aside.
4. Add maida+ corn flour mixture to another small mixing bowl. Add salt and black pepper powder. Pour water just enough to make a slightly thin batter. 
5. If you want a thick crust over your cutlets then make a slightly thicker batter.
6. Arrange all the 3 – Cutlets plate, batter bowl & bread crumbs plate side by side. 
7. Next dip each vegetable cutlet in the batter on both the sides. 
8. Then Place them on the bread crumbs. Gently coat them with the crumbs all over.
9. Place them back on a plate aside for 5 to 10 minutes.  
10. Repeat the same steps of dipping them in the batter and then the crumbs for all the veg cutlets.
11. Just before frying, gently shake them off in the plate to remove the excess crumbs.

Frying veg cutlet:

1. Lastly heat 1 tablespoon oil for shallow frying in a wide pan. When the oil turns hot, gently place the veg cutlet in the pan. 
2. Fry them on both the sides until golden and crisp. Set aside and fry them in 2 batches using oil as needed.

Serve veg cutlet with green chutney or any sauce.

Enjoy and keep showering your love.