Skip to main content

Vegetable Cutlet

Vegetable Cutlet - favourite evening snack for many of us. There was a time we had this vegetable cutlets whenever we visit our Rema aunt's house. She is an expert in preparing this vegetable cutlets and many kid's friendly dishes. Her native place is Nagercoil, so all of her dishes taste good with a touch of Kerala cuisine. Soon I will post many of her traditional dishes in my blog. It was  a long time interest for me to prepare perfect vegetable cutlets like my aunt's cutlets. She taught me to prepare perfect vegetable cutlets with important techniques. Preparing these types of appetizers will take around an hour or more to spend in your kitchen. But once in a month you can spend time for these kind of snacks for your kids so that they can enjoy restaurant style snacks in our home itself. Before proceeding with the recipe we will see some important tips and techniques.

Vegetable Cutlet Recipe - Vegetable Cutlet - favourite evening snack for many of us. Vegetable Cutlet with step by step instructions and photos with Important tips for perfect Vegetable Cutlets



Important tips for perfect Vegetable Cutlets
  1. Try to use medium or small potatoes for cutlets as it cooks easily. In addition to potatoes, carrots, green peas and beetroots are added. Don't overcook the vegetables because mushy vegetable mixture give in a bad shape.
    Flavour the vegetable mixture with a good amount of spices like ginger, green chillies, chilly powder and garamasala powder. When you form the cutlets, the vegetable mixture should not stick to your palm. If it sticks, you need to add more bread crumbs
  2. If the vegetable mixture is too dry, then your cutlets will break while frying. You can use a potato masher or a tumbler to mash the cooked vegetables or with your palm. Use your palms to shape the cutlets. After shaping the cutlets, dip them in the maida paste. While dipping the cutlets in the maida paste, if it loses its shape add some dry ingredients like bread crumbs or maida to the vegetable mixture. 
  3. Use breadcrumbs or rusk powder for dusting the cutlets. Cutlets can be deep fried, cooked in a pan or baked in the oven. I usually deep fry the cutlets in a deep kadai with very less oil. And I prefer to add only 1 or 2 cutlets and deep fry them on medium heat. This method helps to cook the cutlets quickly and perfectly with less oil. My aunt gave me this tip for deep frying and it works good for me. As we have already cooked the vegetables, it will take 2 to 4 minutes to cook crispy cutlets. Always remember, don’t crowd the cutlets while deep frying because the cutlets will break down. If you are cooking in a pan, place the cutlets and don’t flip them quickly. Now we will see the recipe in detail with step by step instructions.
Similar Evening Snacks 





Vegetable Cutlet Recipe Details

Print Friendly and PDF
Prep time : 1 hour
Cook time : 15 minutes
Yields : 12 to 15 cutlets
Category : snacks / appetizers
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 4 medium potato
  • 1 medium carrot
  • small piece beetroot
  • 1/3 cup green peas
  • 1 tbsp finely chopped ginger
  • 2 green chillies, finely chopped
  • 1 onion
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilly powder
  • 1/2 tsp garamasala powder
  • 1/2 cup maida
  • 1/2 cup bread crumbs or rusk powder
  • 3 bread slices
  • 1 tbsp finely chopped coriander leaves
  • 300 ml oil
  • salt to taste
Cooking Directions

  1. Take a small pressure cooker or pan and add the vegetables and green peas. Add 1/2 cup water and pressure cook for 2 whistles.
  2. Open the cooker and transfer the vegetables in the mixing bowl or plate.
  3. Use a potato masher or tumbler to mash the vegetables. Mash them well without any solid parts.
  4. Heat 2 tbsp oil in a kadai and add the chopped ginger and green chillies. Saute them well.Next, add the onions and saute it for a few minutes and add the red chilly powder, turmeric powder and garamasala powder.
  5. Mix them well and add the mashed vegetables. Add the required salt and mix them well.Add the coriander leaves and turn off the heat.
  6. Powder the bread slices in a mixer jar. Add it to the vegetable mixture and mix them well. If it sticks to your palm, add some bread crumbs.
  7. In another bowl, mix 1/2 cup maida with 3/4 cup of water and prepare a thick paste without any lumps. In another wide plate, add the bread crumbs and keep it ready for dusting.
  8. Now take the vegetable mixture and divide into equal balls. Roll each ball and gently press to flatten it. Repeat the process for the all the balls. You can also roll it like cylindrical balls.
  9. Dip each circle in the maida paste on both sides and immediately dust it on the bread crumbs. Dust it again and again for 2 times or until uniformly coated.
  10. Repeat the process for all the remaining cutlets and keep it in a plate.
  11. Heat 1/4 cup of oil in a deep kadai on medium heat. Carefully add 1 cutlet and deep fry them on medium heat. After a minute, gently flip the cutlet with a ladle and deep fry them until crisp.


Vegetable Cutlet with step by step photos


Peel the potatoes well and cut them into half. Peel the carrot and beetroot and cut them into big chunks. Add the green peas. (do not add the dried green peas)


Take a small pressure cooker or pan and add the vegetables and green peas. Add 1/2 cup water and pressure cook for 2 whistles. You can also steam the vegetables in a steamer. Do not overcook the vegetables.

Open the cooker and transfer the vegetables in the mixing bowl or plate.


Use a potato masher or tumbler to mash the vegetables. Mash them well without any solid parts.


Heat 2 tbsp oil in a kadai and add the chopped ginger and green chillies. Saute them well.

Next, add the onions and saute it for a few minutes and add the red chilly powder, turmeric powder and garamasala powder.




Mix them well and add the mashed vegetables. Add the required salt and mix them well.


When it gets dry, add the coriander leaves and turn off the heat. Check for the seasonings and add if anything required.

  
Allow it to cool down completely and transfer it to the bowl. In the meantime, powder the bread slices in a mixer jar. Add it to the vegetable mixture and mix them well. If it sticks to your palm, add some bread crumbs.


In another bowl, mix 1/2 cup maida with 3/4 cup of water and prepare a thick paste without any lumps.


Now take the vegetable mixture and divide into equal balls. Roll each ball and gently press to flatten it. Repeat the process for the all the balls. You can also roll it like cylindrical balls.



Dip each circle in the maida paste on both sides. If the paste appears thin, add some more flour and make it thick.



Dust it immediately on the bread crumbs. Dust it again and again for 2 times or until uniformly coated.



Repeat the process for all the remaining cutlets and keep it in plate.


Heat 1/4 cup of oil in a deep kadai on medium heat. 


Carefully add 1 cutlet and deep fry them on low heat. Fry them on low heat as we do for adhirasam.


After a minute, gently flip the cutlet with a ladle and deep fry them until crisp. Place it in a oil absorbent paper to absorb the excess oil.


After frying 3 to 4 cutlets, turn off the heat for a few minutes and again heat 1/4 cup of and deep fry the cutlets.  If you find it difficult to fry each cutlet in a deep frying pan, place the cutlets in a heavy dosa iron pan and shallow fry the cutlets until crisp on both sides. Serve it immediately with tomato ketchup or mint chutney.


Click here to view the recipe in Tamil வெஜிடபிள் கட்லெட் தமிழில்

Comments

Popular posts from this blog

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Badusha - Sweet with maida (all purpose flour, ghee and sugar) - Easy Diwali Sweet

Badusha is a popular sweet prepared with maida, ghee and sugar. Badushas are one of the favourite desserts for my husband. This dessert comes together quite easily because it doesn't require any difficult steps like stirring work for halwa or burfi. The dough is also easy to knead with two simple steps. Let us see some important tips for perfect badusha. Making dough for badusha To make successful dough for badusha it is important to develop gluten in the dough by kneading with proper ingredients and measurements. For the dough all you need is maida, ghee and a pinch of baking soda. No special equipments like beater or anything is not required to knead the dough. Just add a pinch of baking soda to get a soft texture for the badusha. But do not add more than a pinch because it will be separated while frying the badusha. I have experimented with butter and ghee for kneading the dough and I got perfect results with ghee. For 500 grams maida, 175 to 200 grams of ghee are requ

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu.    Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and  grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to this dish.  Sim

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps.  This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar.  I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal .  To keep this recipe simple, I used sambar powder and there is no need for any dry  roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

Carrot Capsicum Stir Fry - Low Calorie Side Dish Recipes

Carrot Capsicum Stir Fry - another low calorie side dish for chapathi and rice. You can prepare this healthy side dish within 10 minutes. Last year during lockdown I prepared many sabji recipes for the Aval Vikatan magazine. This carrot capsicum stir fry is also one among those dishes and l often prepare this stir fry for our dinner. In addition to carrot and capsicum, you can also add boiled cauliflower, potato and broccoli. The crushed cumin pepper powder gives a nice flavour to this dish. There is no need for any other extra masala powders for this recipe. Made with a few simple ingredients and this will be your favourite 10 minute side dish. If you cook the capsicums correctly, it brings out their unique flavour and you can absolutely enjoy this dish as a salad. If you don't crush the cumin pepper you can also add chat masala powder.  Check out my other low calorie recipes here Low calorie Black Chana Masala Sprouts and Mushroom Dal Green Moong Dal Sabji Easy Dal Dal Fry  Easy