Tuesday, 6 May 2014

Vegetable Cutlets

We love anything that is fried - Samosas, Aaloo Tikki, Potato Wedges. We though of experimenting with mixing vegetables with a few ingredients and making Cutlets. These are easy to make, delicious and light and can be had in summers / winters. We experimented yesterday because it had rained and the weather was perfect to have cutlets with tea.

Note: In the cutlets we have used simple and readily available ingredients - carrots,potato and paneer / cottage cheese. Feel free to experiment - you may add seasonal vegetables such as beet root / turnip / brocoli / sweet potato.

Preparation: 30 minutes
Cooking: 10 minutes
Serves: 3

  • Potatoes - 2 small, boiled
  • Carrot - 1 small, boiled
  • Paneer / cottage cheese  - 100 gms, finely grated
  • Green chilies - 3
  • Coriander - 1/2 bunch
  • Salt and Pepper to taste
  • Ginger - 1/2 tsp. finely grated
  • Onion - 1 small, finely chopped
  • Jeera powder / cumin powder - 1/2 tsp
  • Red chili powder - to taste
  • All purpose flour - 4 tbsp
  • Water - to make a smooth paste
  • Vinegar - 1/2 tsp
  • Oil - to fry
  • In a grinder make a fine paste of green chilies, ginger and coriander leaves. Use vinegar to make the paste.
  • In a bowl, add the paste, paneer, onions, boiled potatoes and carrots and mix well. 
  • Now add salt, pepper, jeera powder and red chili powder and make a smooth mix.
  • In a separate bowl, make a watery mix of all purpose flour and water to coat the cutlets.
  • Using your palm, thumb and index finger, make flat cutlets of the mix. 
  • Heat oil in a deep pan for deep frying.
  • Dip the cutlets into the all purpose flour mix and deep fry till golden brown. 
  • Remove from flame and serve with you favourite chutney / ketchup.