Easy Way to Prepare Super Quick Veg cutlets

Veg cutlets Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Veg cutlet recipe - Simple, easy and delicious vegetable cutlet that can be served for a Evening snack with a chutney or dip. A green chutney or a Schezwan sauce goes best with these.

Here is the best “Veg cutlets” recipe we have found until now. This will be smell and look delicious.

Ingredients of Veg cutlets

1. It’s 2 of potatoes medium sized boiled and mashed *.
2. Take 1 Tablespoon of beans chopped French.
3. Make ready 1 Tablespoon of carrot chopped.
4. You need 1 Tablespoon of green peas.
5. Take 1 Tablespoon of red onion chopped.
6. It’s 1/2 Teaspoon of ginger paste.
7. You need 1/2 Teaspoon of green chilli paste or finely chopped.
8. Prepare 2 Tablespoons of all purpose flour (maida).
9. Prepare 1/2 Teaspoon of chaat masala.
10. Take To Taste of salt.
11. Take 4 Tablespoons of tea Crispy Rusk powder (Crush it in Grinder).
12. You need 1.5 Cups of Oil for deep frying.

Cheesy corn and vegetable cutlets are a soft finger food which is sure to lure the most fussy child.Veg cutlet recipe- Easy to make delicious and wholesome mixed vegetable cutlet that you can serve as snack or breakfast.Veg Cutlet Recipe - Perfect as a snack or starter with mint chutney or green coriander chutney.If making for guests or parties, shape and refrigerate the vegetable cutlets and at the time of serving.

Veg cutlets instructions

1. Take a bowl and mix all stuffing ingredients, make sure to you add as less moisture content as you can.
2. Mix it well with fingers only and do not use palm to mix it (this way we can avoid adding moisture to the mix).
3. Dust palms with all purpose flour, divide mixture in to 6 equal pieces balls and flat it with palm call each as cutlet.
4. Heat the oil in a pan for deep frying on medium heat.
5. Dust all sides of cutlet in tea rusk powder.
6. Slide it slowly and carefully in hot oil fry each side for 1 minute.
7. Flip it over and cook it for 1 minute. Fry it until cover becomes crispy and brown.
8. Repeat step 5 to 7 for each cutlet.
9. Serve it with hot with tomato ketchup or green chutney.
10. Note: * After boiling the potatoes, keep it in fridge for approx 15-20 minutes, to reduce the moisture content from it.

It is a quick snacks recipe which can be made in jiffy.Vegetable cutlets are great blend of vegetables and spices.These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner.

I used two potatoes and two cups of frozen veg (sweetcorn carrot grean beans and peas) and I doubled the spices and I got four big burgers out of.Vegetable Cutlet, a delectable combination of mashed potato and green vegetables, is a crisp out side, soft inside Indian potato snack.This stomach filling, mild spicy and crispy Indian cutlet tastes.Veg cutlet, vegetable cutlet is an excellent way to make kids eat the vegetables as snack.Step by step detailed pictures and quick video post.