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Snacks

Indian Coffee House Style Vegetable Cutlet

Crispy, golden, and gone before they cool down — these fried snacks are the kind of thing that appears with evening tea and disappears within minutes. Best eaten hot, right out of the oil.

Ingredientsfor 5 servings

1-2 nos Beetroot
1 nos Onion
2-3 nos Carrot
2 nos Potato
2 tsp Green chilli — chopped
2 tsp Ginger — chopped
2 tsp Garam masala powder
2 tsp Curry leaves — chopped
2 tsp Coriander leaves — chopped
1 tsp Pepper powder
5 slice Bread
1 tsp Corn flour
2 tsp Maida
Oil, as needed
Salt, to taste

Preparation

Step 1
Dry the bread slices and grind it in a mixer without adding water and keep this powder separately.
Step 2
Mix the corn flour and maida flour along with 3 – 4 tsp of water and set aside.
Step 3
Cook the potatoes, peel and smash them and keep the smashed potatoes aside. Peel the beetroot, grate it and keep the grated beetroot separately. Also peel the carrots, grate them and keep the grated carrots aside.
Step 4
Peel the onion and cut it into small pieces and keep the onion pieces separately.
Step 5
Heat the oil in a Cheenachatti/Frying Pan and add chopped ginger, green chilli, onion, curry leaves and coriander leaves and stir it well.
Step 6
Also add the grated carrot and beetroot and stir the Stir everything together thoroughly and cook the mix properly without adding water.
Step 7
When the carrot and beetroot are cooked well, add garam masala powder, pepper powder and required quantity of salt and stir it well.
Step 8
Add the cooked and smashed potato and stir it further.
Step 9
After about five minutes, turn off the heat and allow to cool the mix. Then make small balls with the mix (depending on the size and thickness of cutlet that you want to make) and spread these balls in round shape as shown in above picture.
Step 10
Dip the cutlets in the corn flour mixture and then apply the bread powder on them and keep them aside.
Step 11
Heat 4 – 5 tsp oil in a cheenachatti/frying pan and place the cutlets for fry in hot oiling. When cooked and crisp on one side, flip over to the other side and cook that side too.
Step 12
Fry in medium flame until done.
Step 13
The delicious cutlets are ready. Serve with Tomato/Chilli Sauce or Green Chutney.

Tip

Oil temperature is critical. Too hot and the outside burns before the inside cooks. Too cool and the snack absorbs oil and turns soggy.

Indian Coffee House Style Vegetable Cutlet

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Preparation

Step 1

Dry the bread slices and grind it in a mixer without adding water and keep this powder separately.

Step 2

Mix the corn flour and maida flour along with 3 – 4 tsp of water and set aside.

Step 3

Cook the potatoes, peel and smash them and keep the smashed potatoes aside. Peel the beetroot, grate it and keep the grated beetroot separately. Also peel the carrots, grate them and keep the grated carrots aside.

Step 4

Peel the onion and cut it into small pieces and keep the onion pieces separately.

Step 5

Heat the oil in a Cheenachatti/Frying Pan and add chopped ginger, green chilli, onion, curry leaves and coriander leaves and stir it well.

Step 6

Also add the grated carrot and beetroot and stir the Stir everything together thoroughly and cook the mix properly without adding water.

Step 7

When the carrot and beetroot are cooked well, add garam masala powder, pepper powder and required quantity of salt and stir it well.

Step 8

Add the cooked and smashed potato and stir it further.

Step 9

After about five minutes, turn off the heat and allow to cool the mix. Then make small balls with the mix (depending on the size and thickness of cutlet that you want to make) and spread these balls in round shape as shown in above picture.

Step 10

Dip the cutlets in the corn flour mixture and then apply the bread powder on them and keep them aside.

Step 11

Heat 4 – 5 tsp oil in a cheenachatti/frying pan and place the cutlets for fry in hot oiling. When cooked and crisp on one side, flip over to the other side and cook that side too.

Step 12

Fry in medium flame until done.

Step 13

The delicious cutlets are ready. Serve with Tomato/Chilli Sauce or Green Chutney.