Description
A delicious and crispy Indian snack made with mashed potatoes and mixed vegetables, spiced with aromatic garam masala and shallow fried to golden perfection. Perfect as an appetizer or tea-time treat.
Ingredients
Scale
Vegetables and Base
- 2 medium potatoes (boiled and mashed)
- 1/2 cup carrots (grated)
- 1/2 cup green beans (finely chopped)
- 1/2 cup green peas (boiled)
- 1/4 cup bell pepper (finely chopped)
- 1 small onion (finely chopped)
- 2 green chilies (finely chopped)
- 2 tablespoons coriander leaves (chopped)
Spices and Flavorings
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
Binding and Coating
- 1/4 cup breadcrumbs (for binding)
- 1/4 cup all-purpose flour (for slurry)
- 1/4 cup water
- 1 cup breadcrumbs (for coating)
For Cooking
- Oil for shallow frying
Instructions
- Prepare the base: Boil the potatoes until tender and mash them well in a large mixing bowl. Lightly steam or boil the carrots, green beans, and green peas until soft but still holding shape.
- Combine vegetables and aromatics: Add the cooked vegetables along with finely chopped bell pepper, onion, green chilies, and ginger-garlic paste into the mashed potatoes. Mix thoroughly to combine all ingredients evenly.
- Add spices and herbs: Incorporate garam masala, cumin powder, turmeric powder, red chili powder, salt, and chopped coriander leaves into the vegetable mixture. Stir well to distribute the spices evenly.
- Bind the mixture: Add 1/4 cup breadcrumbs to the mixture to help bind it. Mix everything well until the mixture holds together and can be shaped easily into cutlets.
- Shape the cutlets: Take portions of the mixture and form them into small, flat, round or oval cutlets with your hands, about the size of your palm.
- Prepare the coating slurry: In a small bowl, mix all-purpose flour with water to create a smooth slurry that will help breadcrumbs adhere to cutlets.
- Coat the cutlets: Dip each cutlet first into the flour slurry, ensuring it is evenly coated, then roll it in the breadcrumbs to cover thoroughly. This creates a crispy outer layer.
- Shallow fry: Heat oil in a pan over medium heat. Fry the cutlets in batches, cooking them until they turn golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
- Drain excess oil: Remove the fried cutlets and place them on paper towels to absorb excess oil.
- Serve: Serve the hot vegetable cutlets with ketchup, chutney, or your favorite dipping sauce for a delightful snack.
Notes
- Using panko breadcrumbs can enhance the crispiness of the cutlets.
- To make this recipe vegan, ensure that the breadcrumbs and flour used are plant-based.
- Adding grated beetroot can give the cutlets a vibrant color and an earthy flavor.
