Shwet's Sizzling Wok

A foodie's delight

Vegetable Cutlets

on September 28, 2014

This one’s an awesome recipe by Kudpi Raj maam, I really enjoyed the technique of making it and we thoroughly relished it.

One of the best snacks ever !! Am sure even you would love to make this for your family.

Ingredients

  • Potatoes – 250 gms boiled, peeled and smashed
  • Carrot – 100 gms peeled and grated
  • Beet Root – 100 gms peeled and grated
  • Garlic – 8 flakes peeled and chopped
  • Green Chillies – 2-3 chopped fine
  • Garam Masala Powder – 1/2 Teaspoon
  • Bread Slices – 4 dipped in water and squeezed to a pulp
  • Corn Flour – 2 Tablespoons (Optional)
  • Salt – To Taste
  • Bread Crumbs – 100 gms
  • Roasted Urad daal – 1Tbsp (Optional)
  • Refined Vegetable Oil – For Deep Fryin

Method

  • Heat little oil in a kadai. Season the Green Chillies chops and garlic chops till they become golden and dry. Add the grated carrots and beet root. Mix with salt to taste. Add garam masala powder, cook well and allow the water to evaporate. Allow to cool down.
  • To this cooled mixture, add the smashed potatoes and bread slices pulp. Mix well into a stiff dough. Add corn flour if the mixture is watery. Make equal size balls, size of mithai laddus with this mixture. Keep in the fridge for an hour or so.
  • Remove from fridge. In a tray, arrange a sheet of paper. Take each ball, roll it in bread crumbs (Urad Dal mixed in as optional) and flatten it into oval shaped cutlets with the help of a knife blade, patting all the sides to shape them properly. Arrange the cutlets on the paper sheet; cover with one more layer of paper and so on till all the cutlets are made. Keep in the fridge for 3-4 hours to bind.
  • Heat oil in a kadhai for deep frying. When the oil is hot and fuming, reduce the gas to little more than medium and deep fry the cutlets, 2-4 at a time, depending on the amount of oil and taking care not to break the cutlets. When crisp and brown, drain the oil and transfer to a plate with tissue paper to absorb the oil
  • Serve with Tomato Ketchup and Green Chutney

Note : As soon as one batch of cutlets is fried, oil should be allowed to heat up again and any droppings in the oil should be removed immediately.

Chutney Recipe

  • Grated Coconut – 1 cup
  • Medium Size onion – 1
  • Green Tomato Small – 1 (I didnt use this)
  • Garlic Flakes Peeled – 4-6
  • Green Chillies – 1-2
  • Coriander Leaves – A handful (I had a very few qty of coriander leaves at home, so didnt get the deep green color)
  • Salt – To taste

Method

  • Grind all the ingredients to a smooth thick paste in the mixie.
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