Crispy Mixed Vegetable Cutlets

Crispy Mixed Vegetable Cutlets

Ingredients:

Vegetables

2 ½ cups chopped mixed vegetables
(beans, peas, carrots, corn)
½ cup thinly chopped potatoes
2 green chilies, finely chopped or to taste
2 tbsp chopped coriander leaves (optional)

Spices & Seasoning

½ tsp cumin seeds
¼ tsp red chili powder
½ tsp cumin powder
½ tsp turmeric powder
½ tsp black pepper powder
Salt to taste

Binding & Coating

½ cup besan (gram flour)
1 cup bread crumbs

For Frying

3 tbsp oil

Method

Step 1: Prepare the Vegetable Mixture
Heat 1 tbsp oil in a pan on medium heat.
Add the cumin seeds and fry for a few seconds until aromatic.
Add chopped green chilies and sauté briefly.
Add the chopped mixed vegetables and potatoes.
Cook on medium heat for about 5 minutes.

Step 2: Add the Spices

Add:

Red chili powder
Turmeric powder
Cumin powder
Black pepper powder
Salt

Mix well and fry for another 3 minutes.

Cover the pan with a lid and cook until the vegetables become soft and fully cooked.

Step 3: Make the Cutlet Mixture
Turn the heat to low and remove the mixture into a bowl or another pot.
Mash lightly using a spoon or spatula.
Add besan (gram flour) and coriander leaves.
Mix everything thoroughly until combined.

Step 4: Shape the Cutlets
Take a small portion of the mixture in your hand.
Shape it into a small oval or cookie-sized cutlet.
Coat each cutlet evenly with bread crumbs on both sides.

Step 5: Shallow Fry
1. Heat a tava or shallow frying pan with a little oil.
2. Place the cutlets gently on the pan.
3. Shallow fry on medium heat until golden and crispy.
4. Flip carefully and fry both sides evenly.

Makes around 18 delicious cutlets.

Serving Suggestion

Serve hot with:

Mint coriander chutney
Tamarind chutney
Tomato ketchup
Spicy garlic sauce

Tips