Indian Coffee House Style Vegetable Cutlet

by SobhaKesavan
Indian Coffee House Style Vegetable Cutlet with Beetroot, Carrot and Potato is very simple and great snacks at evening time and kids love this cutlet. It is a popular deep fried snack or patties made from a choice of boiled and mushy vegetables. Indian Coffee House Style Vegetable Cutlet is a sought-after snack recipe particularly with the vegetarian or vegan diet followers and is mainly served during the evening with a cup of tea. This restaurant Style Vegetable Cutlet with the goodness of vegetables is mixed vegetable recipe. This cutlet is more healthy and more fiber. We adding potato to combine and binding theses vegetables in mashing with other ingredients. This mixed vegetable carrot and beetroot is good and rich in fiber and more vitamins. This carrot gives more antioxidants helps to improve in vision of eyes. This beetroot is highly blood purify, it increase good blood to our body. So this both very healthy to us. With this healthy vegetable we add starch potato to complete meal of this snack. We add egg to bind the masala with bread crumbs. So its very tasty and crispy. Do try this recipe at home today for evening snacks and enjoy with your family. Here you can find the detailed recipe of Vegetable Cutlet.
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Votes: 1
Rating: 5
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Cuisine Kerala
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Dry the Bread slices and grind it in a mixer without adding Water and keep this powder separately.
  2. Mix the Corn flour and Maida flour along with 3 – 4 Tspns. of water and keep it aside
  3. Cook the Potatoes, peel and smash them and keep the smashed potatoes aside. Peel the Beetroot, grate it and keep the grated Beetroot separately. Also peel the Carrots, grate them and keep the grated Carrots aside.
  4. Peel the Onion and cut it into small pieces and keep the Onion pieces separately.
  5. Heat Oil in a Cheenachatti/Frying Pan and add Chopped Ginger, Green Chilli, Onion, Curry leaves and Coriander leaves and stir it well.
  6. Also add the grated Carrot and Beetroot and stir the mix well and cook the mix properly without adding Water.
  7. When the Carrot and Beetroot are cooked well, add Garam Masala powder, Pepper powder and required quantity of Salt and stir it well.
  8. Add the cooked and smashed Potato and stir it further.
  9. After about five minutes, put off the stove and allow to cool the mix. Then make small balls with the mix (depending on the size and thickness of Cutlet that you want to make) and spread these balls in round shape as shown in above picture.
  10. Dip the spreaded balls (Cutlets) in the Corn flour and Maida flour mixed liquid and then apply the Bread powder on them and keep them aside.
  11. Heat 4 – 5 Tspns. Oil in a Cheenachatti/Frying Pan and place the spreaded balls (Cutlets) in the Cheenachatti/Frying pan and cook it properly.
  12. When one side of the spreaded balls (Cutlets) are cooked well, turn them to other side (one-by-one) and cook that side also (approximately it will take about 10 to 12 minutes to cook/fry the Cutlets properly).
  13. Vegetables Cutlet is ready. This Cutlet can serve with Tomato/Chilli Sauce or Green Chutney made with Onion, Ginger, Green Chilli, Coriander leaves, Salt etc.).
    Indian Coffee House Style Vegetable Cutlet
Recipe Notes

You can explore this dish Beetroot Cutlet
You can also visit Kerala Chicken Cutlet

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