Veg Cutlet Recipe (Vegetable Cutlet)

Method16 steps

1. 1

   Step 1: Peel and chop the potatoes (2 cups) to ¾-inch cubes, carrots (1 cup) to ½-inch pieces and beans to smaller bits.

   Uses 2 cups peeled potato, cut to ¾-inch cubes · 1 cup carrot, cut to ½-inch pieces · ½ cup finely chopped green beans

2. 2

   Step 2: Put the prepared chopped vegetables and ½ cup peas in a traditional pressure cooker with the separate ½ cup cooking water. Cook over medium heat for 2 whistles. Let the pressure fall safely according to the cooker instructions, then drain all excess moisture. The vegetables should be fork-tender without being waterlogged.

   Uses prepared chopped potatoes, carrots and beans · ½ cup green peas · ½ cup water for traditional pressure-cooking vegetables

   
3. 3

   Step 3: Measure the 6 tbsp binding bread crumbs and keep aside.

   Uses 6 tbsp bread crumbs for binding, added as needed

4. 4

   Step 4: Cool the cooked, drained vegetables slightly in a mixing bowl, then mash thoroughly.

   Uses drained cooked vegetables

   
5. 5

   Step 5: Add the measured binding crumbs as needed, starting with enough to bind. Mix in ½ tsp salt, ¾ tsp ginger, ½–¾ tsp garam masala, the coriander and optional chilies. Aim for a soft, nonsticky mixture. Add extra binding crumbs only if it remains too sticky.

   Uses mashed cooked vegetables · Up to 6 tbsp measured binding crumbs, only as needed · ½ tsp initial salt · ¾ tsp grated ginger or ginger paste · ½–¾ tsp garam masala · 3 tbsp finely chopped coriander leaves · 1–2 optional finely chopped green chilies · Extra binding crumbs only if mixture remains too sticky

   
6. 6

   Step 6: Taste and adjust with extra salt or garam masala only if needed. If too dry to bind, remash or sprinkle the optional 1 tbsp water. Divide into 13 equal portions and roll into balls.

   Uses seasoned bound vegetable mixture · Extra salt only after tasting vegetable mixture · Extra garam masala only after tasting vegetable mixture · 1 tbsp optional water only if patty mixture is too dry to bind

7. 7

   Step 7: Flatten all 13 portions into thick patties, arrange on a plate and cover against drying.

   Uses 13 vegetable-mixture portions

8. 8

   Step 8: Put an initial ¼ cup from the ½ cup crust crumbs on a plate; retain the other ¼ cup to replenish it. In a bowl, mix the 2 tbsp besan with 3–4 tbsp water to make a slightly thin, runny batter.

   Uses Initial ¼ cup crust bread crumbs · 2 tbsp besan for coating batter · 3–4 tbsp water for coating batter, adjusted until thin/runny

9. 9

   Step 9: Arrange the patties, batter bowl and crumb plate side by side.

   Uses 13 shaped vegetable patties · prepared coating batter · initial crumb plate

10. 10

    Step 10: Take one of the 13 patties, dip both sides in the batter and coat all over with crumbs. Add some of the reserved crust crumbs to the plate whenever needed.

    Uses One of 13 patties · Only enough batter for this patty · Only enough plate crumbs for this patty · Reserved crust crumbs as needed, from remaining ¼ cup

    
11. 11

    Step 11: Repeat the batter-and-crumb coating for all remaining patties, replenishing with the remaining measured crust crumbs as needed. Rest the coated patties for 5–10 minutes so the coating adheres.

    Rest coated cutlets · 10 minUses first coated patty · Remaining 12 patties · remaining coating batter · remaining plate crumbs · Any remaining reserved crust crumbs

    
12. 12

    Step 12: Just before frying, gently shake the coated patties over their plate to remove loose excess crumbs.

    Uses rested coated patties

13. 13

    Step 13: Heat 1 tbsp from the 4 tbsp frying-oil stock in a wide pan. Place as many coated patties as fit comfortably without crowding in the hot oil; retain the rest for later batches.

    Uses 1 tbsp frying oil for first batch · Only patties that fit the pan

    
14. 14

    Step 14: Shallow-fry the first batch on both sides until golden and crisp. Transfer to a wire rack to keep the crust crisp.

    Uses first batch patties frying in oil

    
15. 15

    Step 15: Repeat shallow-frying with all remaining coated patties. Use the remaining measured frying oil as needed, and extra oil only if required. Transfer each cooked batch to the wire rack.

    Uses Unfried patties remaining after first batch · Remaining frying oil as needed, up to 3 tbsp · Extra frying oil only if required beyond measured batch stock

16. 16

    Step 16: Serve all 13 cooked cutlets promptly while crisp.

    Uses first cooked batch · remaining cooked batches