Vegetable Cutlets Indian
Crisp on the outside and bursting with a medley of spiced vegetables inside, these Indian-style Vegetable Cutlets are the perfect fusion of flavor and texture. A delicious combination of mashed potatoes, carrots, green beans, and peas is seasoned with warming spices like garam masala and chat masala, then shaped into patties, coated in golden bread crumbs, and shallow-fried to perfection. Easy to make and ready in just 35 minutes, this recipe is a crowd-pleaser that works beautifully as a snack, appetizer, or even a light meal. Serve these crispy cutlets with green chutney, tamarind chutney, or ketchup for a quintessential Indian teatime treat or party favorite.
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Recipe Information
Ingredients
- 3 medium-sized, boiled and mashed Potatoes
- 1 medium-sized, finely grated Carrot
- 10 finely chopped Green beans
- 0.5 cup, cooked Green peas
- 1 teaspoon Ginger paste
- 2 finely chopped Green chilies
- 2 tablespoons, finely chopped Coriander leaves
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Chat masala
- 1 teaspoon, or to taste Salt
- 1 cup, for binding and coating Bread crumbs
- 2 tablespoons All-purpose flour
- 3 tablespoons, for slurry Water
- for shallow frying Oil
Instructions
Boil and mash the potatoes in a large mixing bowl. Set aside.
Steam or blanch the grated carrot, green beans, and green peas until tender. Add them to the mashed potatoes.
Mix in ginger paste, green chilies, coriander leaves, red chili powder, garam masala, chat masala, and salt. Combine well until the spices are evenly distributed.
Add 2-3 tablespoons of bread crumbs to the mixture and knead gently to bring everything together. The mixture should hold its shape when formed into a ball. Adjust with more bread crumbs if necessary.
Divide the mixture into equal portions and shape them into cutlets (round, oval, or flat discs).
Prepare the slurry by mixing all-purpose flour with water in a small bowl. It should have a thin, smooth consistency.
Dip each cutlet into the flour slurry, ensuring it is coated evenly, then roll it in bread crumbs to coat completely. Repeat for all cutlets.
Heat oil in a skillet over medium heat and shallow fry the cutlets in batches until golden and crisp on both sides. Drain on a paper towel to remove excess oil.
Serve hot with green chutney, tamarind chutney, or ketchup as a snack or appetizer.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 296.7 g | 108% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 59.6 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5222 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
