ADVERTISEMENT
Instructions:
- Prepare the vegetables:
- Boil the potatoes until soft. Peel and mash them in a large bowl.
- Boil the mixed vegetables (carrots, peas, beans, corn) until tender. Drain well and mash lightly with a fork.
- Set both aside.
- Sauté the aromatics:
Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onion, and sauté until it becomes translucent. Add the minced garlic, grated ginger, and chopped green chili. Sauté for another 1-2 minutes until fragrant. - Mix the vegetables and spices:
- Add the mashed potatoes and vegetables to the onion mixture in the pan. Stir to combine.
- Add the garam masala, cumin powder, coriander powder, red chili powder (if using), and salt. Stir well to evenly coat the vegetables with spices.
- Cook the mixture for 3-4 minutes to allow the flavors to blend. Turn off the heat and add the chopped coriander leaves. Let the mixture cool slightly.
- Bind the mixture:
Once the vegetable mixture has cooled enough to handle, add ¼ cup of breadcrumbs or crushed oats to help bind the mixture. Mix well. If the mixture feels too soft or sticky, you can add more breadcrumbs until it holds together. - Shape the cutlets:
Take a portion of the mixture and shape it into small patties (about 2-3 inches in diameter). Repeat until all the mixture is used. - Coat the cutlets:
- In a small bowl, mix the all-purpose flour with a little water to form a thick, smooth slurry.
- Dip each cutlet in the slurry, ensuring it’s fully coated.
- Roll the coated cutlet in breadcrumbs to give it a crispy outer layer.
- Shallow fry the cutlets:
Heat 4-5 tablespoons of oil in a pan over medium heat. Once the oil is hot, add the cutlets in batches and shallow fry them until golden brown and crispy on both sides (about 3-4 minutes per side). Be careful not to overcrowd the pan. - Drain and serve:
Once the cutlets are golden and crispy, remove them from the pan and place them on a paper towel to drain any excess oil. - Serve:
Serve these delicious vegetable cutlets hot with green chutney, ketchup, or yogurt dip. They also pair well with a fresh salad on the side.
Tips:
- You can add other vegetables like spinach, beetroot, or sweet potatoes for variation.
- If you prefer a healthier version, you can bake the cutlets at 375°F (190°C) for 15-20 minutes, flipping halfway through, until crispy.
- Adjust the spices to your liking. For a spicier version, add more green chilies or chili powder.