Veg Cutlet is a vegan Indian food recipe that’s perfect for any occasion. It’s easy to make and tastes delicious!
The vegetable cutlet is a dish that has been created by the Indian chef Sanjeev Kapoor. It is made with vegetables and fried in a batter of gram flour, rice flour, and egg. Read more in detail here: vegetable cutlet | sanjeev kapoor.
My mother makes these delectable cutlets for tea time munchies, which we all enjoy. After our marriage, she made them for her new son-in-law, and he adored them. He requested me to make them one day!! At the time, I had no idea how to cook. I had to ask my mother for the recipe and make them for my sweetheart. After that, I usually make them for him since he loves them. Preparation takes time, but it feels worthwhile in the end. We usually eat them plain with ketchup. Navaratna chutney (sweet, spicy, sour coconut chutney) is made by my mother and aunt and served with ketchup. These cutlets may be served with any chutney of your choosing. It works great with mint and coriander chutney as well.
3 lbs. potatoes peas, 1/2 cup 2 tbsp. beets 7-8 cloves of garlic 3 to 4 onions 4-5 green chili peppers urad dal, 1 tea spoon 1 tablespoon channa dal mustard (1 tea spoon) 5 tblsp. olive oil 2 tblsp garam masala (garam masala) 3/4 cup rava/sooji or fine breadcrumbs season with salt to taste
Potatoes should be boiled and peeled before serving. Mash them up well. Cook peas till tender, then mash them a bit. The garlic should be mashed well, and the onions should be chopped finely. Grate the beets and finely slice the green chilies. In a mixer, finely powdered toast may be utilized.
In a wok, heat the oil. Fry till the dals are cooked, then add mustard, green chilies, garlic, urad dal, and channa dal. Fry the onions until they begin to brown. Mix in the beets, very finely mashed potatoes, mashed peas, and salt. Cook, stirring occasionally, until the beetroot is tender. Mix in the garam masala. Turn off the heat. Make round balls out of the cutlet mixture once it has cooled a bit. Bread crumbs or rava/sooji crumbs may be used to coat them. To make patties, press them together a bit. Apply ghee/oil to the tava and shallow fried the patties until the crust begins to brown on both sides. Serve with a sweet/spicy chutney and/or ketchup while still hot.
Chutney Navaratna: (Sweet, spicy, sour coconut chutney)
With cutlets, you may offer whatever spicy chutney you like, but navaratna chutney is particularly delicious.
a couple raisins and 4 cashews 1/2 inch ginger 2 cloves garlic 1 tamarind tea poon 1/2 cup coconut grated a half onion 2 tablespoons fresh coriander, chopped a half teaspoon of jaggery 3 green chili peppers season with salt to taste
Mix all of the ingredients together in a food processor with just enough water to create a thick but smooth mixture. Serve the chutney with the cutlets in a serving dish.
More teatime snack recipes may be found here.
Tea time snacks, chaats, munchies, chutney, handmade cutlets, vegetables, nutritious
The veg cutlet ingredients is a dish that contains vegetables, breadcrumbs and eggs. It’s a popular Indian food item.
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