Crispy Cutlet Recipe
Crunchy Creations: A Step-by-Step Guide to Homemade Cutlets
Vegetable cutlets are popular deep-fried snacks or patties crafted from a blend of boiled and mushy vegetables. This sought-after snack is especially favoured by those following a vegetarian or vegan diet and is commonly enjoyed during the evening paired with a refreshing cup of tea. The veg cutlet is ideal for children who may be averse to consuming vegetables. These cutlets' vibrant colour and appealing texture make them irresistible for kids. Join us as we discuss how to make cutlets at home.
Vegetable Cutlet Recipe
Before delving into the veg cutlet recipe, let's first acquaint ourselves with the ingredients required for this delectable cutlet dish.
Vegetable Cutlet: Ingredients
1 medium carrot
2 medium-sized garlic cloves
½ tsp red chilli powder
½ tsp coriander powder
7-8 fresh beans
½ cup fresh green peas. You can also use frozen green peas.
½ tsp garam masala
2 medium-sized potatoes
½ tsp cumin powder
¼ - ½ tsp salt
2 tbsp chopped coriander leaves
For Crumb Coating:
⅓ cup breadcrumbs
3-4 cups of water
2 tbsp all-purpose flour
Vegetable Cutlet Recipe - How to Cook?
→ Begin by preparing and chopping the vegetables.
→ Steam or pressure cook the veggies until tender, then drain the water thoroughly using a filter. Let the vegetables cool.
→ Finely blitz 4 to 5 slices of bread in a mixer to create breadcrumbs and place them on a plate or tray.
Making Cutlet Mixture:
→ Transfer the warm, cooked vegetables to a bowl.
→ Mash the veggies, maintaining a slightly chunky texture.
→ Roughly crush ginger, green chillies, and optional garlic in a mixer until you achieve a semi-fine paste.
→ Next, add this crushed paste, masalas, breadcrumbs, and salt to the mashed vegetables.
→ Alternatively, you can opt for 2 to 3 slices of bread dipped in water and thoroughly squeezed.
→ Create a smooth paste or slurry by combining all-purpose flour and water in a separate small bowl.
→ Shape the cutlet mixture into small to medium-sized round cutlets using a cutlet mould or by rolling and flattening in your palms.
→ Dip each cutlet in the all-purpose paste, ensuring even coating.
→ Coat the cutlet with breadcrumbs, shaking off any excess. Alternatively, use rava if breadcrumbs are unavailable.
Pan Frying Veg Cutlet:
→ Switch on the stove and keep the flame at medium temperature.
→ Heat 2 to 3 tbsp of oil for shallow frying in a pan.
→ Place the cutlet individually and wait until one side turns light golden.
→ You can add more oil if required.
→ Flip the cutlets several times. Fry them until they are uniformly golden brown from all sides.
→ Drain the fried cutlets on kitchen paper towels to remove excess oil. Repeat the frying process for the remaining cutlets.
Tips For Cooking Veg Cutlet
Here are a few expert tips to make non-sticky, healthy vegetable cutlets.
• Try to stick to pan-frying the cutlets for a delicious outcome to prevent excessive oil absorption or breakage of the cutlet.
• If opting for deep frying, maintain a precise oil temperature. If not, there are chances that the cutlet might absorb excessive oil or break apart.
• Baking is an alternative option, but it results in a different texture. Preheat the oven to 180 degrees Celsius for 15 minutes and bake the cutlets until the top side becomes crisp and golden. Brushing some oil on them before baking is suggested.
Alternate Options to Make Cutlets!
Here are some additions you can make while preparing a cutlet.
Crumb Coating for Crispy Texture:
Crumb-coat yor cutlet with crushed cornflakes to achieve a crispy texture.
If you don’t want to use all-purpose flour (maida) for crumb coating. Alternatively, consider using gram flour (besan) or maize flour (cornmeal or makki ka atta) for a healthier option.
Customisable Patty Dough:
The patty dough offers complete customisation with a variety of veggies. However, avoid including watery or mushy vegetables such as okra, gourds, pumpkin, zucchini, and eggplant.
Best Sides for Veg Cutlet
Enhance your veg cutlet experience with these delectable side options:
Mint Chutney: Elevate the flavours with this refreshing dressing from mint leaves, cilantro, tamarind pulp, green chillies, and spices. Mint chutney brings a burst of freshness to complement the savoury cutlets.
Tomato Ketchup: A timeless choice, it is a crowd-pleaser with its sweet, tangy, and slightly spicy profile. It harmonises wonderfully with the savoury notes of the cutlets.
Coriander Chutney: It tastes the best with veg cutlets. Its spicy and tangy taste provides a delightful contrast to the mild flavours of the cutlets.
Salad: When you want to turn your cutlets into a healthy meal. Serving them with a crisp vegetable salad would be the best option. It is a perfect way to balance the richness of the veg cutlets.
Cutlets offer a crispy exterior that gives way to a soft and savoury interior. The taste is a harmonious mix of the distinct flavours from the varied vegetables, complemented by the aromatic spices used in the preparation. The overall experience is savoury and mildly spiced, creating a delicious and enjoyable snack or appetiser. You can make 7-9 pieces from this vegetable cutlet recipe. So, follow the recipe properly and surprise your family with this delicious snack.
Frequently Asked Questions
1. Can I refrigerate vegetable cutlets before frying?
Yes, you can refrigerate them for 30 mins. It adds stiffness to the cutlet and prevents breakage.
2. Can I use Suji instead of breadcrumbs?
Yes, it would be a healthy option to use Suji instead of breadcrumbs, and it will also add to the crispness of the outer layer.
3. How can I prevent cutlets from breaking when frying?
To prevent cutlets from breaking, use oil at the right temperature—avoid extremely hot oil. Fry 2-3 cutlets at a time; overcrowding may lead to breakage. Let the patty cook without stirring immediately to avoid potential breakage.