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03/06/2013

Vegetable Cutlet Recipe | Snack Recipes


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Vegetable cutlet is one of my favourite tea time snacks. Though the preparation method is quite time consuming, it actually deserves it for the taste.This recipe was simple superb. I prefer shallow frying it rather than deep frying.

Ingredients

Potatoes 2 Medium sized or 6 small sized
Carrot 1 No (Chopped)
Green beans 10 Nos (Chopped)
Garden Peas 5 Tabelespoons
Coriander leaves / Cilantro A Fistful
Green Chillies 2 Nos
Ginger 1 tablespoon (Finely Chopped)
Cumin Seeds 1 Tablespoon
Mango Powder 1/2 Tablespoon
All Purpose Flour / Maida 2 Tablespoons
Plain Bread Crumbs 1/2 Cup
Salt To Taste
Oil 2 Tablespoons


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Preparation Method
  • Boil the potatoes, peel off the skin and mash them well.
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  • Boil the carrot, beans and garden peas and drain the water completely and add the boiled vegetables to the mashed potatoes.
  • To that add green chillies, ginger and cilantro.
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  • Add Cumin seeds, salt, mango powder and mix everything together.
  • Divide the mixture into equal proportions and make them into balls and press them gently to form a round shape or any shape of your choice.
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  • In a bowl, mix all purpose flour with little water to a thin paste without any lumps.
  • Dip the patty into the flour and then coat the patty completely with bread crumbs.
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  • Repeat this process for all the remaining patties and keep it ready.
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  • In a wide tawa, add a tablespoon of oil and add the patties one after the other and cook till one side changes to nice golden brown colour.
  • Then turn it to the other side and cook till it turns to golden brown colour.
  • Transfer it to a plate and serve with tomato ketchup.
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