Vegetable Cutlet – Crispy Street Style Evening Snack Recipe – CookingShooking
Hey Foodies, Let’s make the ever so famous Bengali Street Style Vegetable Cutlets, widely popular in almost all parts of India but with a lot of variations. They are made with mashed potatoes and mixed vegetables, flavored with spices, shaped, batter coated, breaded, and fried until crispy. Soft from the inside and crispy from the outside. A delicious recipe for all, it easy to prepare and makes a wonderful snack.
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Vegetable Cutlet – Crispy Street Style Evening Snack Recipe – CookingShooking
Hey Foodies, Let’s make the ever so famous Bengali Street Style Vegetable Cutlets, widely popular in almost all parts of India but with a lot of variations. They are made with mashed potatoes and mixed vegetables, flavored with spices, shaped, batter coated, breaded, and fried until crispy. Soft from the inside and crispy from the outside. A delicious recipe for all, it easy to prepare and makes a wonderful snack.
INGREDIENTS:
For the mixture
- Oil - 1 tbsp
- Green Chili - 2 small finely chopped
- Ginger - 1 inch finely chopped
- Onions - 2 med finely chopped
- Matar / Peas - 4 tbsp frozen
- Beetroot - 3 tbsp finely chopped
- Carrot - 1 small finely chopped
- French Beans - 5-6 medium finely chopped
- Salt - 1 tsp
- Coriander Powder - 1/2 tsp
- Red Chili Powder - 1/2 tsp
- Garam Masala - 1/2 tsp
- Amchoor Powder / Mango Powder - 1/4 tsp
- Chopped Coriander - 1 tbsp
- Boiled Potatoes - 5 medium and mashed
For the paste
- Maida - 1/4 cup
- Water - as required
For the coating
- Breadcrumbs - 1/2 cup
- Oil - for frying
RECIPE STEPS:
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In a preheated kadhai, pour oil, add the green chilies and ginger and fry for few minutes. Add onion and matar and cook for 2 minutes.
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Add beetroot, carrots, beans and salt. Now add the seasoning coriander powder, red chilli powder, garam masala, amchoor powder or lemon juice and fresh coriander. Stir everything together and cook for 4-5 minutes.
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Next add mashed potatoes, give a good mix until everything is well combined. Adjust seasoning to taste. Turn off flame and set aside.
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In a small bowl combine maida and water as required to make a thin batter. Batter should not be too thick or too thin and transfer the breadcrumbs in a large plate
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Once the potato mixture has slightly cooled, start shaping them in any shape you like.
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Dip the prepared cutlets one at a time into the batter and then coat the cutlets with breadcrumbs on all sides. Continue the same steps for the remaining of the cutlets.
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In a deep frying pan, heat the oil on medium flame. Add the cutlets in batches. Deep fry them over medium flame or until they are golden brown.
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Follow the same procedure for the remaining cutlets. Remove on a kitchen towel.
For serving
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Garnish with fresh coriander. Serve hot with ketchup.
RECIPE NOTES :
Notes: Beetroot is a key ingredients in a cutlet. do not omit it. You can also add turmeric powder to the cutlet mixture. Batter consistency has to be perfect - If the batter is very thin then cutlets won’t be crispy. And if too thick then they will be very crispy. You can shallow fry or even bake the cutlets, if you like. You can also bake these cutlets in a preheated oven at 220°C for 20 minutes.