Veg Cutlets

Veg Cutlets are a quintessential snack that grace countless Indian tables, celebrated for their crisp exterior and tender, flavorful interior. These cutlets are a medley of mashed vegetables, paneer (Indian cottage cheese), and a blend of spices, all coated in breadcrumbs and fried to golden perfection. They serve as a perfect appetizer or tea-time snack, offering a delicious way to consume a variety of vegetables. The versatility of veg cutlets lies in their ability to incorporate any combination of vegetables, making them a delightful treat for both vegetarians and those looking to add more vegetables to their diet.

The charm of preparing veg cutlets at home is the freedom to customize the ingredients according to taste preferences and seasonal availability. From the crunch of the coating to the soft, savory filling inside, these cutlets promise a symphony of textures and flavors. They are not just a dish but an experience, inviting everyone to dive into the joy of cooking and the pleasure of sharing a meal made with love. Whether served at a gathering or enjoyed quietly with a cup of chai, veg cutlets are bound to be a crowd-pleaser.

Ingredients

• 2 large potatoes, boiled and mashed
• 1 carrot, finely grated
• 1/2 cup green peas, boiled
• 1/2 cup paneer, crumbled
• 1 green chili, finely chopped
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garam masala
• Salt, to taste
• 1/2 teaspoon chaat masala
• 2 tablespoons coriander leaves, finely chopped
• 1/2 cup breadcrumbs, for coating
• 2 tablespoons cornflour
• Oil, for frying
• Water, as needed for binding

Step-wise Process

1. In a large mixing bowl, combine the mashed potatoes, grated carrot, boiled peas, crumbled paneer, green chili, ginger paste, garam masala, salt, chaat masala, and coriander leaves. Mix well until the ingredients are thoroughly combined.
2. Shape the mixture into small, flat cutlets of your desired shape.
3. In a small bowl, make a thin paste using cornflour and water. Dip each cutlet into the cornflour paste, then coat it with breadcrumbs.
4. Heat oil in a pan over medium heat. Once hot, gently place the cutlets in the oil and fry until they are golden brown and crispy on both sides. Remove and place on absorbent paper to remove excess oil.
5. Repeat the process with the remaining cutlets.

Servings

• Makes 10-12 cutlets

Time Required

• Prep time: 30 minutes
• Cooking time: 20 minutes
• Total time: 50 minutes

Important Point

• Ensure the vegetable mixture is dry and firm. If it’s too moist, the cutlets might fall apart while frying. Add breadcrumbs to the mixture if necessary to adjust the consistency.
• Fry the cutlets on medium heat to ensure they are cooked evenly without absorbing too much oil.

How to Serve Veg Cutlets

Serve the veg cutlets hot with a side of green chutney or tomato ketchup. They are perfect as an appetizer or a tea-time snack, providing a deliciously crunchy and savory treat that pairs wonderfully with hot beverages.

Closing Thoughts

Veg cutlets are a testament to the versatility and richness of vegetarian cuisine, offering a delightful blend of tastes and textures that appeal to palates worldwide. Whether you’re a seasoned cook or a novice in the kitchen, these cutlets are simple to make and satisfying to eat. They embody the spirit of Indian hospitality, inviting everyone to enjoy a bite of comfort and joy. So, the next time you’re pondering over snack options, remember that veg cutlets could just be the perfect choice to bring people together and celebrate the simple pleasures of life.

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