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Veg Cutlet

Veg Cutlet

Name: Veg Cutlet
Total time: 1 min 24 s
Yield: 4
Ingredients: 2 teaspoons Refined Oil; 1 teaspoon Salt; 1 teaspoon Cumin; 1 teaspoon Coriander Powder; 0.5 teaspoons Turmeric Powder; 1 teaspoon Red Chilli Powder; 1 teaspoon Garam Masala; 30 g Soya Granules; 1 unit Carrot-regular; 100 g French Beans; 100 g Cauliflower; 1 unit Onion; 1 teaspoon Ginger; 6 pieces Garlic; 8 g Coriander Leaves; 1 cup Water; 1 unit Sweet Potato; 6 pieces Brown Bread Slice

Time35 Min

DifficultyIntermediate

Serves4

Veg Cutlet, is a snack that needs no introduction. Known as Veg Patty used to make burgers or other snacks across the world, Veg Cutlet is a delectable snack that combines vegetables with spice powders to give a lip-smacking effect. This snack has a unique distinct appeal to it and is a favourite among kids. The spice powders give this Veg Cutlet description a multi-faceted flavour which envelopes ... the vegetables with a tangy flavour. This Veg Cutlet restaurant-style makes for an easy and filling snack and can be served across all age groups. It is an easy way to sneak in vegetables to kids without having to present them in their whole form which they tend to dislike. Learn how to make Veg Cutlets by following this simple Veg Cutlet video and serve it with a hot cup of tea on a rainy evening. The range of vegetable and soya granules make it a nutritious snack and the fritters can be rolled into a chapatti with some sauce to make a meal too. If done the right way, chunks of vegetables can be felt with each bite to give a soft mushy feel with every bite. These delightful veg Cutlets can be dipped in ketchup or mayonnaise to enjoy wonderful tea time. Stuff it bread to make a sandwich, roll in a roti for a filling roll, these Veg Cutlets can be enjoyed for their flavours and spiciness.

Ingredients

Dry Grocery

Refined Oil

2 teaspoons

Salt

1 teaspoon

Cumin

1 teaspoon

Coriander Powder

1 teaspoon

Turmeric Powder

0.5 teaspoons

Red Chilli Powder

1 teaspoon

Garam Masala

1 teaspoon

Soya Granules

30 g

Fruits & Vegetables

Carrot-regular

1 unit

French Beans

100 g

Onion

1 unit

Ginger

1 teaspoon

Sweet Potato

1 unit

Vegetable Local

Cauliflower

100 g

Bakery

Brown Bread Slice

6 pieces

Other

Garlic

6 pieces

Coriander Leaves

8 g

Water

1 cup

Directions

Wash and chop the carrot, beans, cauliflower, onion ginger, garlic and coriander. Peel and cut sweet potato into cubes. Boil in salt water until soft. Cool down, mash with a fork and set aside. Soak the soya granules for 10-15 minutes. Squeeze to remove excess water and grind to a fine mince.

Heat oil in a pan. add cumin seeds, garlic, ginger and saute well. Add onion and cook until translucent.

Add turmeric, red chilli, coriander powder and saute. Add chopped veggies. Saute on a low flame until the veggies cook through cooked. Add a little water if required.

Add boiled sweet potato, soy granules, garam masala, salt to taste and mix well. turn off the flame.

Add coriander leaves and set aside to cool down. Once cooled check the seasoning and make patties.

Cut the bread slices into rough pieces and pulse blend in a blender to get crumbs.

Take a bowl and add bread crumbs. Roll the patty to evenly coat with crumbs.

Heat a pan, add a little oil and place the coated patties. Cook on both the sides until golden brown in color.

Serve hot with chutney.

Health benefits of Veg Cutlet:

Veg Cutlets, unlike potato tikkis, are a powerhouse of vitamins, minerals and nutrition. The soya granules are high on protein content, good source of omega-3 fatty acids. Soya granules help to increase bone density and aid digestion. Carrots are a good source of Vitamin A, betacarotene, fibre, potassium and antioxidants. Carrots are known to enhance eye health and lower cholesterol levels. Beans contain folate and other essential vitamins and minerals. Cauliflower is high in fibre content, a good source of antioxidants and a low carb alternative to grains and legumes. Veg Cutlet is a nutritious twist to potato cutlets which are easier to make and popular all over. Veg Cutlets, on the other hand, blend different vegetables and bring a breath of different taste that please every palate and satisfy those night gastronomic delights.

Success!

We hope you had fun making it! Enjoy the meal.

Tips To Make The Best Cutlet

All set to try the veg cutlet recipe? Well, we suggest you not to start so fast and rather read this quick guide on all things important when you are making a cutlet. Whether you are a beginner or making it the 10th time, there are a few tips you should know about making a veg cutlet. Some of the best ones are as follows: Never over steam or over boil the vegetables in the veg cutlet recipe so that they are not mushy. This will help them stay crispy and not too soft from the inside. To reduce the moisture in the vegetables, mash them along with powdered poha or bread crumbs or besan. Coat the veg cutlet into a batter of chickpea or rice flour to make them crispy. You can also use powdered poha for the coating. Depending on your taste, you can play with the spices and add different ones to get more flavour in your vegetable cutlet. For instance, you can also add coriander or black pepper powder. You should deep fry the cutlet instead of shallow frying so that they are cooked perfectly. You can also deep fry them instead of shallow frying. Another important tip on frying the cutlet is that you should cook it first on a low flame. Also, add the cutlets to the oil when it is hot so that your cutlets are crispy. Follow these tips and we are sure you will end up making some of the perfect vegetable cutlets even at the first try.

Variations In Vegetable Cutlet Recipe

In case you love to experiment with the vegetable cutlet recipe, we suggest you to try the following cutlet recipe variations: Other than vegetables, you can also add crumbled paneer to the veg cutlet recipe and turn them into paneer cutlet. To give a new twist to your cutlet recipe, you can also add some shredded mozzarella or cheddar cheese in the cutlet. Later, double coat the veg cutlet so that the cheese does not come out of it and make a mess.

Storage Suggestions

Now that you have learnt cutlet banane ki recipe, it is time to know about the storage rules. Veg cutlets can be easily stored in the refrigerator for later use. You can also deep freeze them in a clean zip pouch for about 3 months. For this, you need to coat them with bread crumbs and then freeze them on a baking sheet for about 5-6 hours. Once they are frozen well, put them in an airtight container and store in the fridge. When you want to relish them later, just take them and fry them. You do not need to thaw them.

How to serve vegetable cutlets?

There are plenty of ways to serve vegetable cutlets. You can complement them with spicy chutneys such as tamarind chutney, mint chutney or even Schezwan chutney. Other than that, you can also put them in a veg burger or bread slices to make sandwiches. Just top them with sauces and vegetables and your cutlet sandwich will be ready. If you like to keep it simple, serve veg cutlet with evening tea or coffee.

My vegetable cutlets are breaking while frying, what should I do?

If your veg cutlets are breaking while you fry them, it means that some moisture is left in them. To stop that from happening, just ensure that you cool down the boiled potatoes well before mashing them. This step of cooling down the potatoes will help in removing out the moisture. Another important thing here is coating the veg cutlet with breadcrumbs. These breadcrumbs do not just add crunch to the cutlets, they also help them in retaining the shape.

Can I use some other ingredients in place of potato?

If a potato is not available to you for making the veg cutlet, you can add sweet potatoes in the cutlet recipe. In fact, sweet potatoes have more nutrition than potatoes. You can also make a Jain version of the veg cutlet by replacing boiled potatoes with boiled raw bananas.

Can I freeze the veg cutlet for storing it?

Yes, you can easily freeze the cutlet for later use. Whether you have fried the cutlet or not, you can freeze it. If the cutlets are uncooked, layer them with greaseproof paper. Before you fry them for use, make sure that you defrost them thoroughly. If you have frozen fried cutlets, just ensure that you reheat them in an oven before use. Heating in the oven gives a crisp to the outside of the cutlets.

How to make vegetable cutlets in the oven?

If you want your vegetable cutlet to be more healthy and less oily, you can make them in the oven. For this, shape the veg cutlet in a ball and coat with flour slurry. Roll in the bread crumbs and place the veg cutlet on an aluminium foil-lined baking tray. Spray some oil over them and then place them in a preheated oven. Do not overload the tray and let there be some space between the cutlets. Now, bake them at 200 degrees C (400 degrees F) for about 30-35 minutes. Serve them hot.

How to make veg cutlets in an air fryer?

If you want to consume veg cutlets in a healthier way, you can bake them in both an air fryer and oven. To make the cutlets in an air fryer, just arrange them in a row, put oil on both sides with the help of a brush. Insert the basket into the air fryer and air fry the veg cutlets for about 18 to 20 minutes at 200 degrees C (400 degrees F). You also have to flip the cutlets once in the midway. Then, just take them out and your crispy veg cutlets will be ready to be consumed.

What are some other recipes similar to the cutlet recipe?

If you like veg cutlet, you can also try poha cutlet, beetroot tikki, bread cutlet, samosa, and katori chaat.