Mixed Vegetable Cutlets

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Mixed Vegetable Cutlets

Mixed Vegetable Cutlets

Cutlets are my favourite from childhood.

Before marriage, my husband came to my house ( the second time)  – I made cutlets and mango juice for him.

He never gave any feedback. Just ate it as a courtesy. Later, I came to know that he does not like cutlets – but he likes aloo tikki 🙂 🙂 I wonder how is this possible. There are so many wonders in the world for which we don’t have any answer 🙂 🙂

Ingredients :

  • Potatoes – 8 nos  (medium size) – Use firm ones and not the mushy ones.
  • Mixed vegetables – Chop small cubes – I used carrot and corn. We can use peas. I always use beetroot. It tastes wonderful. I made this for my sons school – so I did not use beetroot. Please try atleast once with beetroot.
  • Ginger – sliced thin.
  • Green chilli – 2 nos finely chopped.
  • Chopped coriander.
  • Salt – 2 tsp
  • Oil for frying.
  • Bread crumbs.
  • Maida – 4 tbsp mixed with water.

Method :

  • Cooking the vegetables without water is the trick for a very nice cutlet.
  • Take a cooker. Keep the vegetables except potato inside a vessel and add the salt. No need to add any water. With salt it will cook with its own juices.
  • Cover the vessel and keep the potatoes on top.
  • Close the cooker.
  • As soon as it is cooked and the steam is released – open the cooker. Don’t cook and leave it in the cooker. The potato will take water from the steam.
  • Keep the cooked vegetables in a strainer and allow the little water also to dry up.
  • Leave it for an hour atleast.
  • Now, mix the mashed potatoes, vegetables, ginger, green chilli, salt and coriender. (if you are mashing the potato hot – it will get mashed with your hands or potato masher. If it is cooled – please grate it.)
  • Make the desired shape. I like big cutlets.
  • Dip it in the maida and water mixture. This maida mixture should be on the thicker side. Don’t make it thin. We need a thick coating on the cutlet.
  • Then, dip it in the bread crumbs.
  • Deep fry.
  • Don’t quickly fry and take it out of oil. Spend few seconds to drain the oil by keeping it in the side of the kadai. This is very important to get a non – oily cutlet.
  • If by chance, the mixture is not dry add 2 to 4 tbsp of bread crumbs or 1 tsp of corn flour or  1 tsp roasted channa powder. Don’t add bread dipped in water. If we use more bread or more cornflour etc  in the mixture – the cutlet will not be tasty.
  • I love this cutlet. It is very very tasty ( even without any masalas ). Use the green chillies – it will not be hot.
Apply butter and toast the buns.

Apply butter and toast the buns.

Apply green chutney on one burger and some pickle gravy on the other. If you find it spicy - mix the pickle with butter and apply.

Apply green chutney on one burger and some pickle gravy on the other. If you find it spicy – mix the pickle with butter and apply.

Keep cabbage or lettuce and tomatoes.

Keep cabbage or lettuce and tomatoes.

Add more chutney.

Add more chutney.

Keep the cutlet and close it.

Keep the cutlet and close it.

Burger is ready.

Burger is ready.

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One response »

  1. Pingback: Cutlets… | Keli Paan

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