Vegetable Cutlets, Veg Patty
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 348 cookbooks
This recipe has been viewed 110179 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 .
- Combine the plain flour and 5 tbsp water in a deep bowl and whisk well. Keep aside.
- 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.
- 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.
- 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.
- Transfer the mixture on a large plate and let it cool completely.
- Mash the mixture again with help of masher.
- Divide the mixture into 14 equal portions and shape each portion into a 50 mm. (2”) round flat cutlet.
- 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.
- 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.
- Serve immediately with green chutney and tomato ketchup.
Nutrient values per cutlet
|Vitamin A||165 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||8.3 mg|
|Folic Acid||3.8 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.