Description
Delicious and healthy veg cutlets made from a mix of flavorful vegetables, perfect as a snack or appetizer.
Ingredients
Scale
- 2 cups potatoes (peeled & cubed, about 2 large)
- ½ cup green peas (frozen or fresh)
- 1 cup carrot (diced, 1 large)
- ½ cup beans (chopped, about 6 to 8)
- 3 tablespoons coriander leaves (finely chopped)
- ½ teaspoon salt (adjust to taste)
- ¾ teaspoon ginger (grated or paste)
- 1 to 2 green chilies (finely chopped, skip for kids)
- ½ to ¾ teaspoon garam masala
- 6 tablespoons bread crumbs (or ½ cup thick poha powdered or roasted besan)
- 4 tablespoons oil (or as needed)
- 2 tablespoons besan (or gram flour or rice flour or corn flour)
- ½ cup bread crumbs (or powdered poha for the crust)
Instructions
- Start by boiling the potatoes. Once cooked, mash them well in a bowl.
- Cook the peas, carrots, and beans until soft. Drain excess water and add these vegetables to the mashed potatoes.
- Add chopped coriander leaves, salt, grated ginger, green chilies, and garam masala to the vegetable mixture. Mix everything well until combined.
- Gradually add bread crumbs to the mixture, forming a dough-like consistency. Shape this mixture into small patties or cutlets.
- Heat oil in a pan over medium heat. Roll each cutlet in besan and then coat with the remaining bread crumbs for extra crunch.
- Fry the cutlets in hot oil until golden brown on both sides. Remove them and place on a paper towel to absorb extra oil.
Notes
Ensure potatoes are well-mashed to avoid lumps. You can customize with other vegetables like bell peppers or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cutlet
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg