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Photo of Mixed Vegetable Cutlets by Amrita Iyer at BetterButter
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Mixed Vegetable Cutlets

Jul-08-2016
Amrita Iyer
35 minutes
Prep Time
20 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Mixed Vegetable Cutlets RECIPE

This recipe is an approximately 75 year old gem sourced from British Times and made in a historical restaurant (now sadly closed) in Lucknow!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • UP
  • Snacks

Ingredients Serving: 8

  1. For the Vegetable Cutlets :
  2. 2 Medium potatoes – boiled,peeled and mashed
  3. 1/2 cup mixed boiled/steamed vegetables – Carrots, peas and Beans
  4. 2 tsp salt
  5. 1 tsp Green Chilli Paste/2 Green Chillies – finely minced
  6. 1 tsp coriander Powder (dhaniya)
  7. 1 tsp garam masala
  8. 1 onion – finely chopped
  9. 1 cup breadcrumbs/2 bread slices – crusts removed, soaked in water and squeezed till dry
  10. oil for Deep frying
  11. For the first coating :
  12. 2 tbsp flour (maida)
  13. 1/3 cup water
  14. For the second coating :
  15. 1 cup breadcrumbs

Instructions

  1. Boil vegetables – Place potatoes and mixed vegetables in a pressure cooker with 1 tsp salt and pressure cook for 2 – 3 whistles. Bring down the pressure and peel the Potatoes. Mash them in a bowl and add the rest of the steamed vegetables.
  2. Add salt, green chilli paste, coriander and garam masala powders, chopped Onion and 1 cup of breadcrumbs. Mix well till very well amalgamated.
  3. Make egg shaped cutlets, croquettes or place some cutlet mixture in a heart shaped cookie mould and make heart shaped cutlets. Arrange separately in a plate.
  4. Mix the first coating – the flour and water thoroughly and keep this as well as the extra cup of breadcrumbs ready for frying the cutlets.
  5. Heat Oil in a pan on medium low. When sufficiently hot dip each cutlet in the flour - water slurry. Then immediately take out and place in the 1 cup of breadcrumbs and roll so that the breadcrumbs coat the cutlets.
  6. Deep fry each cutlet on medium heat till golden brown and crisp. Take out on an absorbent paper. Serve warm with chutney, ketchup or any dip you like.

Reviews (10)  

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sana Tungekar
Sep-26-2018
sana Tungekar   Sep-26-2018

Superb waw

Sarita Sirohia
Oct-25-2017
Sarita Sirohia   Oct-25-2017

awesome

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