Vegetable Cutlets, Veg Patty


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Vegetable Cutlets

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 342 cookbooks   This recipe has been viewed 94003 times

This snack needs no introduction, even to a little child! Vegetable Cutlets are by far one of the most popular snacks, not only in India but across the world.

In other places, it is known by the name of Veg Patty and is used to make burgers and other snacks. The Vegetable Cutlet is a yummy snack that combines a horde of veggies with a range of spice powders, with mouth-watering results!

The spice powders, especially the garam masala and the amchur powder give the cutlet a multi-faceted flavour that combines spice with a bit of tang. The veggies give the cutlet a really nice mouth-feel that is soft but not mushy.

If you have done it right, you should be able to actually feel the veggies on your palate when you take each bite. The veg mixture is then rolled in flour and bread crumbs, and deep-fried till irresistibly crisp. Serve it immediately after draining with ketchup and green chutney.

Try other cutlet recipes like Cottage Cheese Cutlets and Thai Sweet Corn Cutlets .

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Vegetable Cutlets, Veg Patty recipe - How to make Vegetable Cutlets, Veg Patty

Preparation Time:    Cooking Time:    Total Time:     Makes 14 cutlets
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Method
  1. Combine the plain flour and 5 tbsp water in a deep bowl and whisk well. Keep aside.
  2. Heat the ghee in a deep non-stick pan, add the onions, ginger-garlic paste ,green chillies and sauté on medium flame for 2 minutes.
  3. Add the carrot, cauliflower, french beans, cabbage, green peas, mix well and cover with a lid and cook on medium flame for 10 minutes, while stirring occasionally.
  4. Add the potatoes, coriander, turmeric powder, chilli powder, cumin seeds powder, garam masala, dry mango powder and salt, mix well and cook on medium flame for 5 minutes, while stirring occasionally.
  5. Transfer the mixture on a large plate and let it cool completely.
  6. Mash the mixture again with help of masher.
  7. Divide the mixture into 14 equal portions and shape each portion into a 50 mm. (2”) round flat cutlet.
  8. Dip each cutlet in the prepared plain flour –water mixture and roll in the bread crumbs till they are evenly coated from all the sides.
  9. Heat the oil in a deep non-stick pan and deep-fry a few cutlets at a time till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
  10. Serve immediately with green chutney and tomato ketchup.

Nutrient values per cutlet
Energy87 cal
Protein0.9 g
Carbohydrates5 g
Fiber0.9 g
Fat7.1 g
Cholesterol0 mg
Vitamin A165 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C8.3 mg
Folic Acid3.8 mcg
Calcium10.6 mg
Iron0.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium4.4 mg
Potassium39.1 mg
Zinc0.1 mg

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Reviews

Vegetable Cutlets, Veg Patty
5
 on 31 Mar 17 11:58 AM


These cutlets made with mixed vegetables and deep-fried till crispy are just wow in taste and flavours. These when served by itself with green chutney and tomato ketchup are so good , I often put this between 2 bread slices and eat it and it i very filling with a bowl of soup.