At the onset, I must confess that I didn’t have high hopes of getting the cutlets right and so I didn’t bother taking pictures of what I made but I surprised myself and here I am blogging about the happy outcome.
It all started when my husband came home announcing that he had volunteered to get 25-30 vegetable cutlets for a potluck event at work. Monday morning… 25 to 30 cutlets? He must be kidding, right? No, he wasn’t. For some reason he thought I would enjoy the challenge! Well, truth is, I did enjoy it! 🙂
Anyway, so I started with an internet search for good recipes. I zeroed in on 2 recipes and decided to take ideas from both. My plan was to freeze the cutlets on Sunday night so that I was left with only the task of frying and packing on Monday morning.
On Saturday I made a small batch of cutlets. This was a trial to confirm the final recipe tasted good and that the cutlets looked good as well. I made 10 sample cutlets and they were super yum! So on Sunday I repeated the same process with bigger quantity of ingredients.
Here is the recipe and method:
PREP TIME: 1 HR
COOKING TIME: 1 HR
SERVING: 30 CUTLETS
- Potato 3 cups (Steamed and mashed)
- Vegetables 2 cups (mix of peas, carrot and beans)
- Onion- 2 medium (diced)
- Ginger- 1 Tbs (Finely chopped or grated)
- Green chilli- 2 to 3 (Finely chopped)
- Fennel seeds- 1/2 tsp
- Coriander leaves- 2 tbs (chopped)
- Chilli Powerder- 1/2 tsp
- Garam Masala- 1 1/2 tsp
- Lemon juice- 1 1/2 tbs
- Corn Flour
- Bread powder
- Salt to taste
- Steam the potato and vegetables and keep aside. You could use the method suggested here http://www.padhuskitchen.com/2013/03/vegetable-cutlet-recipe-how-to-make.html
- Heat oil in a pan and add fennel (sounf) seeds to it and fry till it crackles.
- Add onion and fry it till transparent.
- Add salt, green chilli and ginger and sorte for a few couple of minutes.
- Add the masalas- chilli powder and gram masala.
Note: You could even add of turmeric if you like the inside of your cutlets to be yellow. I personally prefer a brown look.
- Now add the vegetables and cook for 3-4 minutes on high flame to ensure that all moisture is gone.
- Add the mashed potato, lemon juice, and coriander leaves and allow the mix to rest.
- Now turn the flame off and allow the mix to cool.
- After it has cooled down mix everything together. Don’t worry if the vegetables get mashed. It’s better that way.
- Now make small balls out of the mix and flatten them to get the desired shape. Adjust the size to ensure that you get the required numbers.
- Mix corn flour with some water to make a runny batter.
- Dip the shapes in the batter and roll them in the bread powder (spread on a big flat plate)
Note: I later learnt that you can make your cutelts crispier by repeating the abve step. Dip the cutlet one more time into the batter and apply a second coat of bread powder.
- At this stage you can either choose to freeze your cutlets for later use or fry them right away.
- I used a flat non-stick pan to fry the cutlets but the challenge is to get the center evenly fried. Around bottomed pan might work better.
- You can either shallow fry or deep fry these cutlets.