Vegetable Cutlet- Vegetable Chop
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Ingredients
- 75 grams Carrots grated
- 250 grams Potato boiled and mashed
- 75 grams Peas
- 50 grams paneer finely diced
- 1 green chillies finely chopped( Hari mirch)
- 1- inch ginger grated
- ½ teaspoon coriander powder
- ¼ teaspoon red chili powder
- 1 tsp salt
- 60 grams Breadcrumbs for coating
- 3 tbsp vegetable oil for frying
- 1 teaspoon garam masala Optional
For coating slurry,
- 3 tablespoon all purpose flour
- 6 tablespoon water
Instructions
How to Make Cutlet
- In a pan heat up a tablespoon oil. Add chopped onion, grated ginger and chopped green chilli.
- cook them for 3-4 minutes on medium heat.
- Add in spices now, coriander powder, salt to taste, black pepper powder, red chilli powder, garam masala powder.
- Add a couple of tablespoons of water to prevent burning of the spices. Add in boiled peas, chopped and boiled carrots, chopped paneer or tofu and saute for 2 minutes.
- Add in boiled and mashed potatoes and mix with the vegetables. Switch off the heat and add chopped coriander. Mix and allow the mixture to cool down.
- Meanwhile, Prepare a thin paste by mixing maida/all purpose flour or gram flour, salt and water.
- Prepare and shape small cutlets of the vegetable cutlet mix. You can shape them round, oblong, Cigar shaped or flattened disks.
- First, dip them in the Thin watery paste and roll them over the bread crumbs. Press the cutlets lightly so that the bread crumbs stick to them.
- Now at this stage you can either freeze them (I have shared in recipe notes above) or fry them and enjoy immediately.
To Deep-fry Cutlets
- Now heat oil for frying in a deep dish pan in medium high flame till smoky.
- When oil is hot enough deep-fry the cutlets on medium-low flame, till they turn golden brown and crispy.
- Drain them on a paper towel to remove excess oil and serve them hot and crispy with chutney or sauce.
To Air-Fry the Cutlets
- Pre-heat the air fryer at 200 degrees for 5 minutes.
- Spray the cutlets with oil on the both sides
- Lay the cutlets in a single layer. Air Fry them in the air fryer for 7 minutes each side at 200 degrees or until golden and crisp.
Rekha's Notes
- Chop vegetables in small size. You can chop them with knife or use a food processor. Make sure not to pulse them too fine.
- After boiling drain carrots and peas nicely and while frying make sure to dry up any water if there.
- You can pre-boil vegetables and potatoes and keep them in fridge.
- If you are deep frying or pan frying make sure oil is nicely heated to good smoking point for perfect frying. You can read these 5 tips to Deep fry for perfect texture and less oil absorption.
- You can also Air-fry these cutlets. I would not recommend baking in oven though.
- You can make cutlets in microwave if your microwave has slim-fry function which is a kind of Air fry only.
Nutrition
Calories: 234kcalCarbohydrates: 21gProtein: 6gFat: 14gSaturated Fat: 10gCholesterol: 8mgSodium: 749mgPotassium: 135mgFiber: 3gSugar: 3gVitamin A: 3313IUVitamin C: 10mgCalcium: 98mgIron: 1mg