Veg Cutlet Recipe | Vegetable Cutlet Recipe

Veg Cutlet Recipe | Vegetable Cutlet Recipe

Ingredients for pressure cooking:

  • 2 Potato Peel & Cube
  • ¼ Cup Carrot Cube
  • ¼ Cup Beans Chop
  • ¼ Cup Sweet Corn
  • ½  Cup Peas
  • ½ Cup Beetroot
  • ¼ tsp Salt
for cutlet:
  • ¼ Cup Bread Crumbs
  • ½ tsp Kashmiri Red Chili Powder
  • ¼ tsp Cumin Powder/Jeera powder
  • ¼ tsp Garam masala
  • ½ tsp Amchur / Dry mango powder
  • 1 tsp Ginger Garlic Paste
  • 2 tbsp Coriander Finely Chopped
  • ¼ tsp Salt
  • 1 Cup Corn Flakes Crushed
  • Oil for deep frying
for corn flour batter:
  • 3 tbsp Corn Flour
  • 2 tbsp Maida / Plain flour
  • ¼ tsp Pepper Crushed
  • ¼ tsp Salt
  • ¼ Cup Water

Procedure For Veg Cutlet Recipe

  1. Firstly, mash the cooked vegetables completely.
  2. Add ¼ cup breadcrumbs. you can alternatively use bread dipped in water.
  3. Additionally, add ½ tsp chili powder, ¼ tsp cumin powder, ¼ tsp garam masala, ½ tsp amchur, 1 tsp ginger garlic paste, 2 tbsp coriander and ¼ tsp salt.
  4. Combine well forming a dough.
  5. Now prepare corn flour batter by mixing 3 tbsp corn flour, 2 tbsp maida, ¼ tsp pepper and ¼ tsp salt.
  6. Add ¼ cup water and prepare a smooth lump free batter.
  7. Now take a ball sized vegetable mixture and roll to cylindrical shape greasing hands with oil.
  8. Dip in corn flour batter.
  9. Now coat with crushed corn flakes/breadcrumbs.
  10. Deep fry in hot oil/bake in preheated oven at 180-degree celcius for 15-20 minutes.
  11. Stir occasionally, and fry to golden and crisp on medium flame.
  12. Finally, serve veg cutlet with tomato sauce.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here