Tempting Crispy Cutlets Snacks
If you are looking for an easy and tempting snack or starter for a meal, these veggie cutlets are the perfect one! These are packed with a bunch of nutritious vegetables and loads of flavours; they are surely great for gathering and party starters.
One of their favourite simple versions also famously served in Indian Railways as “Railway Cutlets” and its already bean choice of people.
In this recipe, I made it in a more premium version by adding more veggies, busty flavours and premium presentation.
Prepare the vegetables:
Wash carrots, beetroot, beans and peel off skin.
Chopped vegetables into very thin small shapes.
Boil the potatoes in a pressure cooker until three whistles, and make sure are cooked.
Remove the skin of the potatoes once cooled down, mash and keep aside.
Add Flavours:
Heat a pan on medium heat, and add oil.
Add chopped onion, Asafoetida, Grated ginger, finely chopped green chillies and cumin seeds. Sauté all together for a couple of minutes.
Add Chopped Veggies:
Add chopped carrots, beetroots, green beans and green peas into the same pan.
Sauté all together for a couple of minutes till vegetables start to become soft.
Add masala & spices:
Switch off the flame and add garam masala, chilli powder, mango powder, salt & crushed pepper (optional)
Mix all together till all vegetables are covered and flavoured with masala.
Add Mashed Potatoes:
Once the mixture cools down its temperature, add mashed potatoes and mix well together.
Make sure after adding the potato mixture to its binding consistency.
Add breadcrumbs to get the bound mixture to absorb water contents.
Shape cutlets:
Divide mixture into equal portion size balls.
Make it into a diamond shape with a gentle palm press.
Preparation of Coating:
Take a bowl and add flour, cornstarch, salt, and crushed pepper.
Add water gradually till make batter reaches to coating consistency.
Coating Of Cutlets:
Dip cutlets into the batter so the batter covers cutlets from all sides.
Remove access of batter and place on to breadcrumbs.
Coat breadcrumbs by gently palm pressing on cutlets, just make sure crumbs are firmly stuck. Remove access of crumb and place cutlet aside.
Frying of cutlets
Heat up the oil fryer or deep pan (can use an air fryer for more healthier option)
Fry two or three pieces at once till a nice golden-brown colour.
Place it on a pepper towel to drain access oil.
Serving Suggestions:
As a Snack: Serve the crispy cutlets hot with tomato sauce or any dipping sauce you choose.
As a Sandwich: Place the cutlets inside the bread with some lettuce, tomato, and your favourite condiments for a delicious sandwich.
- 100 gms Carrots
- 80 gms Beans
- 80 gms Beetrrots
- 80 gms Green Peas
- 8 gms Green chillies (2nos approx.)
- 2 tbsp Coriander
- 1 tbsp Ginger paste
- 350 gms Potatoes
- 70 gms Onion (1 medium Approx)
- 1/2 tbsp Cumin Seeds
- 1 Pinch Asafoetida
- 1/2 tbsp Red chilli powder
- 1 tbsp Garam Masala
- 1 tbsp Mango powder
- 1 tbsp Black pepper
- 1/2 tbsp Salt (Adjust as per taste bud.)
- 80 gms Breadcrumbs
- 1 tbsp Flour
- 1 tbsp Cornstarch
- 150 ml Oil (Can adjust as per need)
- Prepare the vegetables:
Wash carrots, beetroot, beans and peel off skin.
Chopped vegetables into very thin small shapes.
Boil the potatoes in a pressure cooker until three whistles, and make sure are cooked.
Remove the skin of the potatoes once cooled down, mash and keep aside.
- Add Flavours:
Heat a pan on medium heat, and add oil.
Add chopped onion, Asafoetida, Grated ginger, finely chopped green chillies and cumin seeds. Sauté all together for a couple of minutes.
- Add Chopped Veggies:
Add chopped carrots, beetroots, green beans and green peas into the same pan.
Sauté all together for a couple of minutes till vegetables start to become soft.
- Add masala & spices:
Switch off the flame and add garam masala, chilli powder, mango powder, salt & crushed pepper (optional)
Mix all together till all vegetables are covered and flavoured with masala.
- Add Mashed Potatoes:
Once the mixture cools down its temperature, add mashed potatoes and mix well together.
Make sure after adding the potato mixture to its binding consistency.
Add breadcrumbs to get the bound mixture to absorb water contents.
- Shape cutlets:
Divide mixture into equal portion size balls.
Make it into a diamond shape with a gentle palm press.
- Preparation of Coating:
Take a bowl and add flour, corn-starch, salt, and crushed pepper.
Add water gradually till make batter reaches to coating consistency.
- Coating Of Cutlets:
Dip cutlets into the batter so the batter covers cutlets from all sides.
Remove access of batter and place on to breadcrumbs.
Coat breadcrumbs by gently palm pressing on cutlets, just make sure crumbs are firmly stuck. Remove access of crumb and place cutlet aside.
- Frying of cutlets:
Heat up the oil fryer or deep pan (can use an air fryer for more healthier option)
Fry two or three pieces at once till a nice golden-brown colour.
Place it on a pepper towel to drain access oil.
- Serving Suggestions:
As a Snack: Serve the crispy cutlets hot with tomato sauce or any dipping sauce you choose.
As a Sandwich: Place the cutlets inside the bread with some lettuce, tomato, and your favourite condiments for a delicious sandwich.
Servings 4
- Amount Per Serving
- Calories 1200kcal
- % Daily Value *
- Total Fat 60g93%
- Saturated Fat 10g50%
- Sodium 150mg7%
- Total Carbohydrate 160g54%
- Dietary Fiber 20g80%
- Sugars 25g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
My name is Rahul Sonawane, and I'm a passionate & food stylist chef who loves creating delicious and healthy meals that everyone can enjoy.
On this Blogs, you'll find a variety of cooking recipes, from easy weeknight dinners to more complex dishes that are perfect for special occasions. I'll be sharing my favourite recipes, cooking tips, and techniques that I've learned throughout my culinary journey.
