Vegetable cutlet

Name: Vegetable cutlet
Total time: 2400 s
Yield: 8 cutlets
Cuisine: Indian
Ingredients: 8-10 boiled potatoes; 2 tbsp rice flour; to taste Salt; 1/2 cup small cauliflower florets; 1/2 cup carrot chopped in small pieces; 1/4 cup French beans chopped in small pieces; 1 medium capsicum finely chopped; 1 inch ginger grated; 1/4 cup boiled corn/ green peas; 1/4 cup paneer; 1 green chilli chopped; 2 tbsp chopped coriander leaves; 2 tbsp oil for making stuffing; 1 tsp cumin seeds; 1 tsp Turmeric powder; to taste Salt; 1 tsp dry amchur powder; 1 tsp red dry chilli; 1 tsp roasted cumin powder; 1/2 tsp garam masala powder; 3/4 tsp Coriander powder; 1/2 tsp chat masala; 1/2 cup corn flour; as required Bread crumbs to wrap cutlets; As required Oil for deep frying

Richa Vardhan @apnirasoi

Mumbai

#kids
When it's raining outside you just can't resist making some fried meals. So, the very first time I tried making one of my favourite snacks. And, now it has become my kids favorite too. I have copied my mom's style of making the stuffings and took some tips from YouTube channel for frying. You can also try this recipe to make your party special.

Richa Vardhan @apnirasoi

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Ingredients

40 minutes

8 cutlets

To make potato covering:
8-10boiled potatoes
2 tbsprice flour
to tasteSalt
To make stuffings:
1/2 cupsmall cauliflower florets
1/2 cupcarrot chopped in small pieces
1/4 cup French beans chopped in small pieces
1medium capsicum finely chopped
1 inchginger grated
1/4 cupboiled corn/ green peas
1/4 cuppaneer
1green chilli chopped
2 tbspchopped coriander leaves
2 tbspoil for making stuffing
1 tspcumin seeds
1 tspTurmeric powder
to tasteSalt
Dry spices for stuffing:
1 tspdry amchur powder
1 tspred dry chilli
1 tsproasted cumin powder
1/2 tspgaram masala powder
3/4 tspCoriander powder
1/2 tspchat masala
To make cutlets:
1/2 cupcorn flour
as required Bread crumbs to wrap cutlets
As required Oil for deep frying

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Steps

40 minutes

1

To make potato covering: Mash boiled potatoes smooth. Add salt and 2 tbsp of rice flour and mix well to make a potato dough. Make 8 equal round portions and keep it aside.
2

To make the stuffing: heat oil in a kadahi. Add cumin seeds, let it crackle. Add chopped cauliflower, carrrot and beans. Mix and cook covered for 5-6 minutes on low flame stirring in between.
3

Now, add chopped capsicum, corn or peas, grated ginger, paneer, salt and turmeric powder and saute for 3-4 minutes on low to medium flame. All vegetables should be cooked properly. Then add all dry spices and mix well. Mash vegetables from the back of a spoon.
4

Add chopped coriander leaves and green chilli. Mix well and your stuffing is ready.
5

To make cutlets: take potato balls one by one and make a hole in the centre and fill little stuffing like we do to make stuffed vegetable kofta. Then pack it carefully, press gently with your hand to make it into cylindrical shape. Fill all potato balls with the stuffing like this.
6

Make a medium thick batter of corn flour adding water gradually. Coat the cylindrical cutlets with the corn flour batter from all sides and place them on the bread crumbs. Make sure it is coated well from all sides. Do same for all.
7

Heat oil in a kadahi. When oil becomes super hot add cutlets in batches and deep fry flipping till golden brown from all sides. Then, serve hot with these yummy cutlets with sweet tomato chutney or sauce of your choice.