How To make Mixed Vegetable Cutlets
1 c Cauliflower florets
1 c Potatoes, diced & peeled
1 c Green peas, frozen or fresh
1 c Green beans, 1/4 inch pieces
1 c Finely shredded carrots
1/2 c Finely shredded beets
1/4 c Finely chopped celery
2 ea Hot green chilies, quartered
2/3 c Cooked chick peas
3 tb Almonds
3 tb Walnuts
3 tb Sunflower seeds
1 1/2 ts Salt
1/4 ts Black pepper
1/2 ts Turmeric
1 ts Garam masala
3/4 c Soy milk
2 tb Cornstarch
2 tb Whole wheat flour
2/3 c White poppy seeds
Ghee for shallow frying Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables. In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions. Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes. Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry. Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"
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Crispy Vegetable Cutlets | Easy To Make Appetizers | Tea Time Snacks Recipes | Kanak's Kitchen
Vegetable Cutlet or Veg Cutlet, a delectable combination of mashed potato and green vegetables, is crisp outside and soft inside Indian potato snack. This is one of the very popular, quick and simple tea time snacks recipes and very easy to make appetizer recipes that can be had as a light afternoon snack or evening snack with tea.
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✍ INGREDIENTS:
Boiled & mashed potato- 3-4
Oil- 1 tbsp
Onion finely chopped- 1 medium
Ginger garlic crushed- 2 tsp
Green chillies chopped- 2
Grated carrots- 1 medium
Corns (boiled & slightly mashed)-1/4 cup
Peas (boiled & slightly mashed)- 1/4 cup
Capsicum finely chopped - 3 tbsp
Salt to taste
Pepper to season
Mixed herb seasoning- 1/2 tsp
Red chilly flakes- 1/2 tsp
Lemon juice- 1 tsp
Bread crumbs- 1/2 cup
Some fresh coriander
2 tbsp all purpose flour mixed with 1/2 cup water
Plain cornflakes ground into powder- 1/2 cup
Do try out this simple recipe and provide me your valuable feedback in the comments section below
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Mix Veg Cutlet | Brisk Kitchen Recipes
For more recipes visit: briskkitchen.in Mix Veg Cutlet
Follow @thebriskkitchen
Ingredients
Boiled potatoes - 2
Grated carrots - 25 gm
Chopped onion - 1 mid sized
Half boiled peas - 25 gm
Chopped capsicum - 25 gm
Chopped green chillies - 2
Chopped coriander - 1 tablespoon
Chopped cashews - 6
Raisins - 15
Salt - 1 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Aamchur powder - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Bread crumbs - 2 slices
Water
Bread crumbs for coating patties
Cooking oil - 250 ml
Preparation
In a large mixing bowl add boiled potatoes, grated carrots, chopped onion, half boiled peas, chopped capsicum, chopped green chillies, chopped coriander, chopped cashews, raisins, salt, cumin powder, garam masala, turmeric powder, aamchur powder, ginger garlic paste and bread crumbs. Knead to a dough.
Roll out potions into balls and flatten slightly into patties. Shallow fry till golden brown.
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Crispy Veg Cutlet Recipe | Shaadi Aur Railway Waale Cutlet | Vegetable Cutlet | Chef Sanjyot Keer
Full written recipe for Crispy Veg Cutlet
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people
Ingredients:
For potato mixture
• Potatoes 4-5 medium size (boiled & grated)
• Ginger 1 inch (chopped)
• Green chillies 2-3 nos. (chopped)
• Fresh coriander leaves 1 tbsp (chopped)
• Fresh mint leaves 1 tbsp (chopped)
• Veggies:
1. Capsicum 1/3rd cup (chopped)
2. Corn kernels 1/3rd cup
3. Carrots 1/3rd cup (chopped)
4. French beans 1/3rd cup (chopped)
5. Green peas 1/3rd cup
• Salt to taste
• Black pepper powder 1 tsp
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder 1 tbsp
3. Cumin powder 1 tsp
4. Garam masala 1 tsp
5. Amchur powder 1 tsp
6. Kasuri methi ½ tsp
7. Black salt a pinch
8. Turmeric powder 1/4th tsp
• Lemon juice 1 tsp
• Soaked poha ½ cup
• Cornstarch 1 tbsp
For coating
• Refined flour slurry
1. Refined flour 1/3rd cup
2. Water as required
3. Salt to taste
4. Black pepper powder a pinch
• Crushed vermicelli
• Refined flour/cornflour 1/3rd cup
• Oil (for deep frying)
Methods:
• For potato mixture, add all the ingredients in a mixing bowl, mix and combine well, while mixing if the mixture seems to become moist, you can adjust by adding more cornflour and poha. Mix well until the mixture holds shape.
• Grease your palm with oil, take a spoonful of mixture and roll like a ball while squeezing lightly so to hold the shape, further roll between your palm to shape like a cylinder. You can also choose
• To make slurry, mix refined flour and water together until its smooth and lump free, add salt & black pepper powder to taste and mix well.
• Now coat the shaped tikki in dry refined flour or cornflour, further dip in the refined flour slurry and coat well with crushed vermicelli, you can store them in deep freezer for a week, for now, deep freeze for 5-10 minutes to set.
• Once set for 5-10 minutes in deep freezer, you can deep fry them in hot oil on medium high heat until crisp and golden brown.
• Vegetable cutlets are ready, serve them hot with ketchup, or any dip of your choice.
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Vegetable Cutlet Recipe | आसान कटलेट रेसिपी | Crispy & Popular Snack Recipe
Crispy Vegetable Aloo Cutlet is a popular Indian snack. Mostly this is served as a farsan for Gujaratis. Must try this recipe at home.
Ingredients:
For Tadka:
Oil - 2 tbsp
Onion - 1pc
Garlic - 2 tbsp
Ginger & Green Chilli - 2 tbsp
Vegetables:
French Beans - 1/2 Cup
Carrot - 1/2 Cup
Cabbage - 1.25 Cup
Boiled Peas - 1/2 Cup
Red Chilli Powder - 1 tbsp
Garam Masala - 1/2 tbsp
Crushed Black Pepper - 1/2 tbsp
Mint Leaves - 1tbsp
Chat Masala - 3tbsp
Turmeric Powder - 1/2 tbsp
Boiled Potato - 4 pc
Amchur Powder - 1 tbsp
Maida - 1/4 cup
Corn Flour - 2tbsp
Coriander - 3 tbsp
Bread Crumbs - 1/4 cup
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Vegetable Cutlets - CRISPY CRUNCHY VEG CUTLETS RECIPE IN HINDI By RAVINDER'S HOME COOKING
Today's recipe is MIX VEGETABLE CUTLETS. It was requested by one of our lovely viewer. It is a quick snacks recipe which can be made in jiffy. I have used vegetable like boiled potatoes, capsicum, green peas, sweet corn, onion and carrots etc. You may also use beetroot, french beans also. To make it more spicy you may add red chilli powder. Serve these cutlets warm with tamarind chutney or mint coriander chutney. I hope you will enjoy watching this video. Do try this recipe and don't forget to share your valuable feedback. Thanks!
Ingredients to make Mix Veg Cutlets:
Boiled Potatoes - 3
Green peas - 1/4 cup boiled/frozen
Sweet corn - 1/2 cup boiled/frozen
Carrot - 1/2 cup grated
Green bell pepper - 1/4 cup
Green chillies - 3 chopped
Lemon juice - 1 tsp
Grated ginger - 1 tbsp
Onion - 1 finely chopped
Broken cashews - 10
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Bread crumbs - 1/2 cup + 1 cup
Coriander leaves
Oil for deep frying
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