Vegetable cutlet – Bombay style2013-04-21
- Yield : 20
- Servings : 6-7
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 30m
Another favourite Indian snack has to be a cutlet. Whether for breakfast, a snack, or just something to rustle up when you have guests come over.
This recipe is a quick one that uses all the frozen vegetables on hand. It is quick to make, freezes brilliantly, looks & tastes amazing and has the 5 a day all rolled in one.
- Potatoes- 2 mashed (about 1 cup)
- Frozen mixed vegetables- 1 cup
- Ginger paste- 1 tsp
- Garam masala powder- 1/2 tsp
- Coriander, finely chopped- 1/4 cup
- Pepper- 1/4 tsp
- Chilli powder- 1/4 tsp
- Semolina- 1/4 cup
- Whole wheat flour- 1/8 cup
- Salt- to taste
Prep your vegetables. I have used a mixture of the diced frozen vegetables- about 1 cup.
If you are not using pre-cut vegetables, then use- 1-2 carrots, 1/2 cup peas, 1/4 cup beans. Or add in some cauliflower, sweet potato, whatever you have at hand, as long as it is about 1 cup together.
I love my microwave and use it a lot. Pop a lid on to the bowl and microwave the vegetables for 5-6 minutes, till they are soft but still bright . You could also use the pressure cooker to cook the vegetables, but I find that they discolour and sometimes get far too mushy than I want them.
Boil and mash 2 potatoes. Mash the vegetables. Mix well.
Add in the coriander, salt and other spices. Mix well and shape into patties, any shape, about 1/2 an inch thick.
For the cover, I like to use a mixture of semolina and whole wheat flour. If you do not like a crispy crust, you could fry it as it is.
Now, pat, roll.. repeat. try to get an even coating on all sides.
When quite a few are ready to be fried, heat up a pan and pour about 2 tbsp of oil in it.
Cutlets are best made with less oil, otherwise they get crumbly.
Flip after 3 minutes, when the underside gets golden and crunchy.
Remove on an absorbent paper to take away the excess oil, if any.