Crispy Veg Cutlet are Indian tea time snack made using a variety of vegetables. These are mostly fried until crisp and browned but you can definitely bake or air fry or bake them for a healthier version. Here is how to make it.
Ingredients
- ▢1 tbsp Vegetable Oil
- ▢½ cup Onion (Finely Chopped)
- ▢1 tsp Ginger (Finely Chopped)
- ▢½ cup Carrot (Grated)
- ▢½ cup Cabbage (Shredded)
- ▢¼ cup Beans (Finely Chopped)
- ▢¼ cup Corn (Softened)
- ▢¼ cup Peas (Softened)
- ▢2 tsp Green Chillies (Finely Chopped)
- ▢Salt to taste
- ▢2 tsp Chaat Masala
- ▢½ tsp Garam Masala Powder
- ▢½ tsp Black Pepper Powder
- ▢½ cup Paneer (Grated)
- ▢1 cup Potatoes (Boiled and Mashed)
- ▢2 tbsp Fresh Coriander (Chopped)
- ▢1 tbsp Fresh Mint (Chopped)
- ▢1 tbsp Lemon Juice
- ▢½ cup Bread Crumbs
For the coating
- ▢½ cup All Purpose Flour
- ▢½ tsp Salt
- ▢¼ tsp Black Pepper Powder
- ▢1 and ½ cup Bread Crumbs
- ▢Oil for frying
Instructions
- Heat oil in a pan.
- Add onions and ginger and fry for 2-3 minutes.
- Add carrot, cabbage, beans, corn, peas and green chillies and cook for 2-3 minutes.
- Now add salt, chaat masala, garam masala and black pepper powder and mix well.
- Remove the pan from heat and let the mixture cool down a bit.
- Add paneer, potatoes, coriander, mint, lemon juice and bread crumbs in the cooled vegetables and mix well.
- Mix all purpose flour, salt, black pepper powder in a bowl.
- Add little water and make a thick slurry.
- Make small patties from the veggie mixture and dip them in the flour slurry.
- Coat with breadcrumbs.
- Fry in medium hot oil until golden brown.
- Drain on a tissue lined plate.
- Serve hot.
Fork & Beans 