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Veg Restaurant-Style Vegetable Cutlets Recipe

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4.4 from 10 reviews

A flavorful and wholesome Veg Cutlet recipe inspired by Indian restaurant style, combining mashed potatoes, grated vegetables, and aromatic spices, coated in a light batter and bread crumbs, then shallow fried to a crisp golden finish. Perfect as a snack or appetizer.

Ingredients

Vegetables and Main Ingredients

  • 3 medium Potatoes
  • ½ cup grated Carrot
  • ½ cup grated Beetroot
  • ¼ cup Peas (fresh or frozen)
  • 1 medium Onion, finely chopped
  • 1 Green chilli, finely chopped
  • ¼ cup chopped Coriander leaves
  • 6 Mint leaves (optional)

Spices and Flavorings

  • 1 tsp Ginger garlic paste
  • ½ tsp Red chilli powder
  • ½ tsp Coriander seeds powder
  • 1 tsp Kitchen king masala
  • ⅛ tsp Turmeric powder
  • 1 tsp Lemon juice
  • Salt to taste

Binding and Coating

  • 2 tbsp Maida (all purpose flour)
  • ½ cup Bread crumbs
  • Oil for shallow frying (amount as needed)

Instructions

  1. Chopping work: Finely chop onion and green chilli, grate carrot and beetroot, chop coriander and mint leaves, and gather all other ingredients ready for use.
  2. Cook potatoes: Cook the potatoes by either pressure cooking for 3 whistles with water or microwaving for 4 minutes to avoid water retention. Peel if cooked with skin and mash them well until smooth.
  3. Sauté aromatics: Heat 2 tsp oil in a pan on medium flame. Add chopped onion and green chilli and stir fry for about 1 minute until fragrant.
  4. Add ginger-garlic paste: Add 1 tsp ginger garlic paste to the pan and sauté for another minute to release flavors.
  5. Add grated vegetables: Mix in grated carrot, beetroot, and peas along with a couple of pinches of salt. Stir fry for 1 minute, then cover and cook for 3 minutes on medium flame until vegetables soften.
  6. Mash partially: Slightly mash the cooked vegetables using a potato masher or ladle to combine textures.
  7. Combine ingredients: Add the mashed potatoes, chopped coriander leaves and optional mint leaves to the vegetable mix. Sprinkle red chilli powder, kitchen king masala, turmeric powder, and salt as required. Mix everything well.
  8. Add bread crumbs: Stir in 2 tbsp bread crumbs to bind the mixture, absorb moisture, and enhance flavor. Cook for an additional 2 minutes, then switch off the heat.
  9. Add lemon juice and cool: Stir in 1 tsp lemon juice to brighten the flavors. Set the mixture aside to cool completely.
  10. Prepare maida paste: In a shallow bowl, combine 2 tbsp maida with a pinch of salt and enough water to form a thin, smooth paste suitable for dipping.
  11. Shape cutlets: Divide the cooled vegetable mixture into 8 equal portions and shape each into a round, flat patty.
  12. Coat cutlets: Dip each patty in the maida paste, allowing excess to drain off. Then place it over bread crumbs and sprinkle or pat bread crumbs evenly on both sides to coat well. Reshape if necessary.
  13. Rest before frying: Arrange the coated cutlets on a plate, cover and refrigerate if not frying immediately to maintain shape and prevent drying.
  14. Heat oil for frying: Heat sufficient oil in a kadai or deep frying pan over medium flame. Ensure oil is hot but not smoking to avoid burning the cutlets.
  15. Shallow fry cutlets: Carefully place cutlets into the hot oil and shallow fry on medium heat, flipping occasionally to cook until both sides are golden brown and crisp.
  16. Drain and serve: Remove fried cutlets with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with chutney or sauce of your choice.

Notes

  • Microwaving potatoes is recommended to avoid excess water which can make the mixture sticky.
  • Breading the cutlets helps them hold shape and adds crispiness.
  • Adjust spice levels according to preference by varying green chilli and red chilli powder.
  • You can refrigerate shaped cutlets for up to a day before frying.
  • Use medium heat for frying to ensure cutlets cook thoroughly without burning outside.
  • Mint leaves are optional but add a refreshing flavor.

Find it online: https://bitezly.com/veg-restaurant-style-vegetable-cutlets-recipe/