Food

Vegetable Cutlet

Jayesh Kawli

Dec 14, 2015 • 3 min read

I didn't actually plan for it, but somehow I ended up preparing Vegetable Cutlet for my dinner today. Thanks to Vahchef Vegetable Cutlet recipe which was a original source of inspiration for this delicious dish. However I made one change which will follow within next few paragraphs.

So here's the detailed recipe for Vegetable Cutlet

Ingredients :

Coriander
Chili
Oil
Salt
Mint leaves
Basil leaves
Cumin Seeds
Mustard
Bay leaves
1 boiled Potato
Vegetables (Carrot, peas, corn)
Breadcrumbs
Corn starch
Ginger-Garlic paste

Procedure :

Put gas on medium flame and add 1 teaspoon of oil in the pan
Let an oil heat properly for 5 minutes and then add cut chili pieces, 1 teaspoon of ginger-garlic paste, cumin seeds, mustard, bay leaves, cut coriander pieces and pinch of salt to it
Let the gas stay on medium-high flame and fry this mixture for 7-10 more minutes
Now add cut pieces of vegetables such as carrot, corn and peas to it. Mix it thoroughly so as to assimilate spices with vegetables and take the mixture off from flame after 5 more minutes
Please make sure not to too much water to it. If you feel like cutlets made with this mixture will generate cracks try to make it more dry by adding breadcrumbs or corn starch to it.
Maintain the consistency in such as way that making cutlets will be flexible enough and at the same time it won't break them
Now take 1 big russet potato. (2-3 Potatoes if they are smaller than single large russet potato) and boil it in the cooker for 15-20 minutes. Make sure that it's soft enough and you can easily break it with palm to make thorough mixture
Now add these boiled potatoes to the mixture from step 5 and mix it for form core of your cutlet.
(This is where I part from recipe mentioned in the Vahchef video). Take a medium sized pan and 1 spoon of oil to it and spread it over the surface.
Make the suitable shape out of above mentioned cutlet mixture. (I like it triangle. But you can also make any funny shapes out of it. Kids will love that!)
Mix spoonful of corn starch with the water in bowl and put breadcrumbs in another utensil
Dip raw cutlets in the corn starch water just for a second and then dip them in the breadcrumbs so that it will stick them in all the directions
Now put these cutlets on the pan (Procedure mentioned in step 10) and throughly fry it from all sides (Keep the flame on medium-high setting)
Wait until one side is brown or fried enough to the extent that it won't break the outer fried layer. Now flip the side and deep fry other side too. Make sure to fry outer edges too otherwise it will taste raw and overall experience will hamper.
Based on the pan size, you can fry 4-5 cutlets at the same time
Garnish fried cutlets with mint leaves and coriander and server hot with tomato ketchup