Name: Vegetable cutlets recipe by Nandini Mitra at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 2 large beetroots; 2 large carrots; 1 bunch green beans; 1 large potato; 1 small cauliflower; 1 large onion chopped finely; 10 cloves garlic chopped finely; 1 inch piece of ginger grated; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1 teaspoon garam masala powder; Salt to taste; 1 teaspoon sugar; A fistful of roasted peanuts.; Breadcrumbs as required; Cornflour to make slurry; Oil for deep frying or shallow frying and 2 tablespoons for cooking

Ingredients Serving: 4

2 large beetroots
2 large carrots
1 bunch green beans
1 large potato
1 small cauliflower
1 large onion chopped finely
10 cloves garlic chopped finely
1 inch piece of ginger grated
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
Salt to taste
1 teaspoon sugar
A fistful of roasted peanuts.
Breadcrumbs as required
Cornflour to make slurry
Oil for deep frying or shallow frying and 2 tablespoons for cooking

Instructions

Chop all the vegetables ( beetroots , carrots , green beans , potato , cauliflower) into small pieces.
Heat two tablespoons of the oil in a wok.
Add the garlic , onions , green chillies , ginger paste and saute for a few minutes.
Add the chopped veggies and mix well.
Add the salt and sugar , the powdered masalas and mix well. Cover and cook for sometime until done.
Roast the elaichi , lavang and dalchini lightly. Make a powder. Add to the vegetables.
Add the roasted peanuts. this is absolutely optional.
Then switch off the heat. Add the chopped fresh coriander leaves. Cool.
When cool mash the vegetables with a ladle. Take enough to make a cutlet , shape and keep aside. Repeat with the whole vegetable mixture.
Make a slurry with the cornflour and water.
Dip the cutlets in the slurry and roll in the breadcrumbs.
Heat oil in a pan to deep fry or shallow fry the cutlets.
Serve hot with Kasundi sauce or tomato sauce as per choice.

Similar Recipes