If you are also a fan of spicy and tangy food like me, then do try this cutlet recipe. They are crispy on the outside and soft on the inside, very tasty. This recipe is perfect for an evening snack or a light meal. It's a healthy and flavorful option that combines the goodness of vegetables with a hint of spice.
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Ingredients
For the cutlet mixture
beetroot1
carrot1
potato2
Salt to taste
black salt1/2tsp
chaat masala1tsp
garam masala1tsp
black pepper1/2tsp
crushed green chilli & ginger1tbsp
roasted crushed peanuts2tbsp
coriander leaves1tsp
rice flour1/4cup
For the coating
- raw potato2
- Salt to taste
cornflour2tbsp
Nutrition (per serving)
Calories
31.4kcal (1.57%)
Protein
0.8g (1.6%)
Carbs
4.6g (1.68%)
Sugars
0.2g (0.4%)
Healthy Fat
1.1g
Unhealthy Fat
0.2g
% Daily Value based on a 2000 calorie diet
How to make Vegetable Cutlet
Prepare the cutlet mixture
- Step 1
Boil the beetroot, carrot, and potatoes in a pressure cooker for one whistle.
- Step 2
Once boiled, mash them in a bowl.
- Step 3
Add salt, black salt, chaat masala, black pepper, garam masala, crushed green chili and ginger, coriander leaves, crushed peanuts, and rice flour to the mashed vegetables.
- Step 4
Mix everything well to form a uniform mixture.
Prepare the coating
- Step 1
Grate the raw potatoes and wash them three to four times with clean water.
- Step 2
Soak the grated potatoes in hot water for five minutes.
- Step 3
After five minutes, drain all the water and let the grated potatoes cool down.
- Step 4
Mix the cooled grated potatoes with cornflour and salt.
Assemble and cook
- Step 1
Take a portion of the cutlet mixture and shape it into a cutlet.
- Step 2
Coat the cutlet with the prepared potato and cornflour mixture.
- Step 3
Shallow fry the cutlets in a pan until they are crispy and golden brown on both sides.
Nutrition (per serving)
Nutrition (per serving)
Calories
31.4kcal (1.57%)
Protein
0.8g (1.6%)
Carbs
4.6g (1.68%)
Sugars
0.2g (0.4%)
Healthy Fat
1.1g
Unhealthy Fat
0.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the grated potatoes are washed thoroughly to remove excess starch before soaking in hot water.
Adjust the spices as per your taste preference.
Serve the cutlets hot with green chutney or tomato ketchup for the best taste.
FAQS
Can I bake these cutlets instead of frying?
Yes, you can bake the cutlets at 375°F (190°C) for about 20-25 minutes, flipping them halfway through, until they are crispy and golden.
Can I use other vegetables in this recipe?
Yes, you can add vegetables like peas, corn, or capsicum to the mixture for added flavor and texture.
How do I store leftover cutlets?
You can store the cooked cutlets in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven before serving.
Can I make the mixture ahead of time?
Yes, you can prepare the cutlet mixture a day in advance and store it in the refrigerator. Shape and fry the cutlets when ready to serve.
What can I use instead of rice flour?
You can use breadcrumbs or all-purpose flour as a substitute for rice flour in the mixture.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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