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

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


Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.





Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos.

Similar Tirunelveli Lunch Recipes
Tirunelveli KootanchoruBlack urid dal rice-Ulundam paruppu sadhamTirunelveli SodhiTirunelveli Idi SambarTirunelveli Puli Thanni Kuzhambu Tirunelveli Vellai Curry Kuzha…

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma for chapathi restaurant style


Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices.Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness. 



Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked. For a perfect kurma,taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it. After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepare this Hotel Vegetable Kur…

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

I always like to work any greens into our diet because they are just good for you and I happen to know these types of kootu are really delicious with any South Indian meals and also for rotis & parathas. I like paruppu keerai greens very much because it's flavorful and quite healthy. I added some chopped tomatoes for taste and soaked moong dal for thickness and as usual, small onions coconut paste for the flavours. You can eat them as a side dish or you can mix it in a bowl of plain rice and eat it as a meal. I kept the ingredients pretty simple, but if you want to make it rich you could add some chopped garlics, green chillies or even some chopped big onions. The amount of kootu that this recipe makes will vary a quite bit depending on the size of the keerai(greens) bunch. My kootu yielded about 2 cups, but you could even add another bunch if you want more.


Similar Keerai Recipes
Mudakathan Keerai DosaManathakkali K…

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.


Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil.


This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly ground sam…

Suraikai Adai - Bottle Gourd Dosa

Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

This adai is very easy to make, nutritious and perfect way to include bottle gourd for all of us. Simply soak the dals, grind them and add the grated bottle gourd, chopped onions and curry leaves. These are the three simple methods needed to make these healthy adais. You can also add grated coconuts, chopped coriander leaves for this adai. You can serve this adai without any chutney and sambar.

Check out my other similar tiffin recipes

Millets and toor dal dosaPepper dosaTomato dosa

Sambar - Tirunelveli Sambar for lunch

Sambar is the most common kuzhambu (curry) in all of South Indian cuisine and staple in any restaurant and on important occasions. There are many variations for sambar depending on region or taste preferences. Tirunelveli sambar has some variations in the taste and the ingredients. Most of Tirunelveli recipes consist of coconut and small onions.



In this sambar also we add coconut, small onion, garlic and jeera paste. There are two keys to make tasty sambar. The first is to start with the fresh vegetables. When we prepare any dishes with fresh vegetables the result will be the best in taste and quality. The second is to add the correct amount of spices for the nice flavours. Now let's see how to prepare sambar with step by step pictures. Click here for Homemade Sambar Powder recipe.
Here is the recipe video for Tirunelveli Sambar




Check out my other Sambar recipes

Idi SambarKeerai SambarRadish SambarWhite pumpkin SambarKilli Potta Sambar Pacha Milagai Sambar Nanjil Sambar - …