Crunchy Bread Cutlets Video by Tarla Dalals Team

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Crisp, crunchy bread and vegetable cutlets made using a flavourful green coconut paste. Don't make these if you are on a diet - they are so wonderful that it is impossible to stop eating them. You may need to add a little water to the mixture if it becomes too dry and difficult to shape the cutlets

Recipe Description for Crunchy Bread Cutlet, Indian Style Vegetable and Bread Cutlet

Preparation Time: 10 mins
Cooking Time: 9 mins
Makes 8 cutlets
Show me for cutlets

Ingredients

For Crunchy Bread Cutlets
1 cup fresh bread crumbs
1/2 cup finely chopped and boiled mixed vegetables (carrots , french beans and baby corn)
oil for deep-frying

To Be Ground Into A Smooth Paste (using Little Water)
1/2 cup chopped coriander (dhania)
1/4 cup grated coconut
1/2 cup finely chopped onions
1 tbsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
salt to taste

For Serving With Crunchy Bread Cutlets
green chutney
tomato ketchup

Method

For crunchy bread cutlets

To make {span class="bold1"}crunchy bread cutlets{/span}, combine the prepared paste, mixed vegetables and fresh bread crumbs in a deep bowl and mix well to form a soft dough.
Divide the mixture into 8 equal portions, shape each portion into a flat 50 mm. (2’) diameter round and press lightly to make cutlets.
Heat the oil in a kadhai, and deep-fry over a medium flame till they are golden brown in colour from both the sides. Drain on absorbent paper.
Serve the {span class="bold1"}crunchy bread cutlets{/span} hot with green chutney and tomato ketchup.

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RECIPE SOURCE : Snacks Under 10 Minutes