Veg Cutlets or Veg croquettes are a crispy tea time snack that everyone will love. Made with a potato beetroot filling and a vermicelli coating, these are crispy outside and really flavourful inside.
½ - ¾CupPoha or Flattened Ricesoaked (sub with same amount breadcrumbs)
1TablespoonCorn Flour
1TeaspoonBlack pepper powder
1TeaspoonChaat Masala
½TeaspoonCumin powder
1 ½TeaspoonRed chilli powder
1 ½TeaspoonSalt
¼ - ½CupRoasted Vermicelli
Oil for fryingapprox 1.5-2 cups
Ground Masala
¼CupCoriander leaves
¼CupMint leaves
1-2Green Chillies
3-4ClovesGarlic
1inchGingercut into chunks
Slurry
¼CupMaida
4-5TablespoonsWater
Chutney
½CupCoriander Leaves
¼CupMint Leaves
2TablespoonsRaw Mangogreen mango
1Green Chilli
1TeaspoonCumin Seeds
½ - 1TeaspoonSalt
½TeaspoonSugar
1-2TablespoonsWater
Instructions
Potato Mix
Add potato, carrot, beans, beetroot, green peas and one cup of water to a pressure cooker. Pressure cook for 10-15 minutes or until vegetables are fully cooked and tender.
Drain the water and transfer the vegetables to a mixing bowl. Add poha or flattened rice and mash together. Do this while the vegetables are still warm.
Add the ground masala, corn flour, black pepper powder, chaat masala, chilli powder, cumin powder and salt. Mix everything and combine well.
Ground Masala
Add all the ingredients into a food processor or mixer and blend to a coarse paste. Ensure the mix is lump free. Keep aside.
Slurry
Combine all purpose flour and water to prepare a slightly thin mix. Keep aside.
Cutlets
Grease your palm with oil, take a spoonful of the potato mixture and roll like a ball while squeezing lightly to hold the shape, further roll between your palm to shape it like a cylinder.
Dip the cutlets in the prepared slurry and ensure that it is well coated. Roll and coat the shaped cutlets with roasted vermicelli. Once done, freeze for 10 minutes.
Remove the cutlets from the freezer. Carefully drop them into the hot oil one by one. Fry on medium high heat for 3-4 minutes or until golden brown.
Meanwhile, add oil to a kadai or frying pan and let it heat up for frying the cutlets.
Vegetable cutlets are ready, serve them hot with chutney or ketchup!
Chutney
Add all the ingredients into a food processor or mixer grinder and blend into a coarse wet paste. It should have the slightly thick consistency of chutney.