Vegetable Cutlet Recipe

Try this ‘Vegetable Cutlet Recipe’ by Chef Ranveer Brar!

Preparation time 5-10 minutes
Cooking time 25-30 minutes
Serving 4

1 tbsp Oil ,
1 inch Ginger , finely chopped ,
2-3 Green chilli , finely chopped ,
1 medium Beetroot ,pelled, chopped ,
1 Carrot ,pelled, finely chopped ,
5-10 French beans , chopped ,
Salt to taste ,
¼ cup Green peas ,
½ tsp Turmeric powder ,
1 tsp Degi red chilli powder ,
2 cups boiled Potatoes, peeled, mashed,
¼ cup White bread crumb ,
2 tbsp Coriander leaves , chopped ,

For Coating
½ cup Refined flour ,
1 tsp Degi red chilli powder ,
Salt to taste ,
Water as required ,
1 cup White bread crumb , , (for coating)

Oil for shallow fry ,

Heat oil in a non-stick pan. Add ginger, green chilli and saute well.
Add chopped beetroot, carrot and saute on medium flame for 2-3 minutes.
Add french beans, salt to taste, green peas, turmeric powder, degi red chilli powder mix well and cook for 2-3 minutes.
Add mashed potatoes and mix well. Cook on medium flame.
Transfer the mixture into the large bowl. Let it come to room temperature.
Add white bread crumb, coriander leaves and mix well.
Divide the mixture into equal portions, shape them into diamond shape and coat with the slurry and breadcrumb coating.

For Coating
In a bowl, add refined flour, degi red chilli powder, salt to taste and water as required mix well and keep it aside.

For Shallow Fry
Heat oil in a non-stick deep pan, place cutlets on it and shallow -fry, turning sides, till golden brown and evenly cooked on both the sides.
Garnish it with onion rings and mint sprig and serve hot.

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