Learn how to make Vegetable Cutlet or Veg cutlet, a very popular, quick and simple evening snacks.
The cutlet includes most of the vegetables like the potato, carrots, Capsicum, Cabbage and spices, the addition of peanuts makes it more wonderful and the dry mango powder gives a tangy punch to the dish. You can always add veggies of your choice. Easy to prepare and tasty to eat. Serve this hot with some green chutney or some tomato ketchup or simply with some onion rings.
Ingredients
2 Medium Potatoes(Boiled and grated)
1 Cup Veggies(Carrot, Capsicum, Cabbage)
Fresh Coriander (Washed and chopped)
1 Medium onion, Chopped
1 Green Chilli (Chopped)
3/4 tsp. Ginger-garlic crushed
1/2 tsp Dry Mango Powder
1 tbsp Dry Roasted Peanut
1 tsp Dry Roasted Masala Powder(Cumin, Dry Chilli, Cloves, Cardamom, cinnamon, Black Peppercorn, Salt)
2 tbsp Cornflour
1 tbsp All purpose flour
Cornflakes Powder
Salt as required
Water as required
Oil to fry
Method
- In a kadai dry Roast the whole Masala (Cumin, Dry Chilli, Cloves, Cardamom, cinnamon, Black Peppercorn). let this cool down and then grind to a coarse powder along with some salt.
- Dry Roast the Peanuts and lightly crush them.
- Heat some oil in a kadai, add the veggies(Onion, carrot, capsicum, cabbage, green chilli), add pinch of salt and crushed ginger garlic and saute untill the veggies are soft.
- Mix together boiled potato, veggies, salt, peanut, roasted masala, dry mango powder and then mix to form like a dough.
- Mix Cornflour, all purpose flour, salt, pinch of roasted masala powder and make slurry with the help of water.
- Divide the dough equally and make a little bigger than a lemon size ball, flatten this on your palm to give a shape. Give any shape you like
- Dip the cutlet in slurry then coat with cornflates powder.
- Heat oil in the Kadai on medium flame then lower the cutlets in hot oil, it may take 2-3 minutes for each side to cook.
- Once gets brown color remove them on kitchen napkins.
Serve the cutlet hot.
No comments:
Post a Comment