Vegetable Cutlets With Green Chutney Recipe π₯π₯πΏ
Overview:
- Name: Vegetable Cutlets With Green Chutney
- Cook Time: 40 minutes
- Prep Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Recipe Category: Lunch/Snacks
- Keywords: Coconut, Onions, Fruit, Vegetable, Nuts, Asian, Indian, Vegan, Weeknight, Mixer, Stove Top, Small Appliance, < 4 Hours
- Servings: 4
- Calories per serving: 360.2
- Fat Content: 7.1g
- Saturated Fat Content: 5.1g
- Cholesterol Content: 0mg
- Sodium Content: 235.6mg
- Carbohydrate Content: 66.9g
- Fiber Content: 9.7g
- Sugar Content: 8.7g
- Protein Content: 10g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Potatoes |
| 1 | Carrot |
| 50g | Green peas |
| 1 | Beetroot |
| 2 tsp | Red chili powder |
| 1 | Onion |
| 2 tsp | Garam masala powder |
| 1/2 cup | Coriander leaves |
| 1/2 tsp | Garlic cloves |
| 1/3 cup | Lime juice |
| 2-3 | Green chilies |
| – | Salt |
| – | Coconut |
| – | Garlic cloves |
| 4 | Bread slices |
| 2 | Coriander leaves |
| – | Breadcrumbs |
| – | Oil (for frying) |
Instructions:
-
Peel the potatoes π₯ and boil them until they’re soft and mashable. Once done, mash them finely in a mixing bowl.
-
Add in the grated carrot, green peas, and grated beetroot π₯πΏ. Mix everything together thoroughly.
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-
Take the bread slices π and dip them in water for a few seconds. Remove and gently press to drain excess water.
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Add the bread slices to the potato mixture. The soaked bread adds a delightful texture to the cutlets.
-
Now it’s time to add in the spices! Sprinkle in the red chili powder, garam masala powder, and salt πΆοΈ. Adjust the spice levels to your liking!
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Toss in the finely chopped onion, coriander leaves, and minced garlic cloves for an aromatic boost.
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Squeeze in the fresh lime juice π for a tangy kick that balances the flavors beautifully.
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Mix everything together until you have a uniform mixture. This is your flavorful cutlet base!
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With clean hands, shape the mixture into small, oval cutlets. You can make them bite-sized or larger, depending on your preference.
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Prepare the coating for the cutlets. Take some breadcrumbs on a plate. Roll each cutlet gently in the breadcrumbs until they’re evenly coated.
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Heat oil in a pan for shallow frying π³. Once the oil is hot, carefully place the cutlets in the pan.
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Fry the cutlets on medium heat until they turn golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
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As the cutlets fry, let’s whip up some fresh green chutney πΏ to accompany them!
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In a blender or grinder, combine the coconut, green chilies, garlic cloves, coriander leaves, and a pinch of salt. Blend until you have a smooth, vibrant chutney.
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Once the cutlets are crispy and golden, remove them from the pan and place them on a paper towel to drain excess oil.
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Your Vegetable Cutlets are now ready to serve! π Arrange them on a platter with a generous serving of green chutney and some tomato ketchup π on the side.
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Garnish with some fresh coriander leaves for an extra burst of flavor and a lovely pop of color.
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Serve these delightful Vegetable Cutlets as a snack, a starter, or even as a light meal. They’re perfect for gatherings, weeknight dinners, or whenever you’re craving something crispy and delicious! π
Tips:
- Variations: Feel free to customize these cutlets with your favorite veggies! Peas, corn, bell peppers, or even spinach can be great additions.
- Make Ahead: You can prepare the cutlet mixture ahead of time and refrigerate it. This makes for quick and easy frying when you’re ready to serve.
- Baking Option: If you prefer a healthier alternative, you can bake these cutlets in a preheated oven at 375Β°F (190Β°C) for about 20-25 minutes, flipping halfway through.
- Freezing: These cutlets freeze beautifully! After shaping them, place on a tray lined with parchment paper and freeze until firm. Then, transfer to a freezer bag. When ready to eat, simply fry or bake from frozen, adding a few extra minutes to the cooking time.
Enjoy your delicious, homemade Vegetable Cutlets with Green Chutney! πΏβ¨
