Скачать или смотреть Quick & Easy Vegetable Cutlets Recipe || Easy Indian Food || Crispy Cutlets || Infinity Platter ||

These vegetable cutlets are made with everyday ingredients which are easily found in your kitchen. If you have a last minute party to host and you’re looking to make a quick and deeelicious vegetarian snack, this is what you’re looking for.
Super crunchy on the outside and soft on the inside with lightly spiced vegetable and mashed potato goodness, you’re going to love it.

Here is the Recipe-
Ingredients
1/2 tsp jeera or cumin seeds
1/2 tsp mustard seeds
100g or 1 medium onion, finely chopped
1-2 green chillies, finely chopped
1 tsp ginger garlic paste
120g green beans, finely chopped
100g or 1-2 medium carrots, finely chopped
Few tbsp water
1/2 tsp garam masala
400g or 3-4 medium potatoes, boiled and mashed
Salt to taste
Handful of chopped coriander leaves
Oil as needed

For the Coating
1/2 cup or 60g plain flour or maida
Water as needed
1/2 cup or 60g bread crumbs

Instructions
In a pan, heat some oil. Add mustard seeds and cumin seeds.
Once they start spluttering, add onions, chopped green chillies, salt and cook for a few minutes
Add ginger garlic paste and cook for another minute.
Add carrots, beans and cook for a few minute.
Add a few table spoons on water, cover and cook for 5-10 minutes
While this is cooking, boil the potatoes.
(With potatoes, you have to bring them to a boil from room temperature water. This is because if you add them to already boiling water, the outside will cook leaving the inside undercooked. So cooking them from room temperature water will ensure that they cook evenly and cook through)
Add some salt to the water and boil until the potatoes are soft and fully cooked.
Drain the water and mash them up while they’re hot. If you wait for the potatoes to cool to mash them, they will have lots of lumps and that’s not the texture you want.
Add chopped coriander and salt to the mashed potatoes
Once the vegetables are cooked, add garam masala. Remove lid and cook until all the moisture evaporates.
When the mixture is dry, add it to the potato mixture. Test for salt at this stage. Add salt according to your taste preference.
Make them into equal rounds and then flatten them. I use two table spoons worth of mixture for each cutlet and these will make 12 cutlets.

For the topping
Make a liquidy paste with flour and water. Slowly add water to the flour and mix it until you get a runny pasty consistency
Dip each cutlet into this mixture and then coat in breadcrumbs
In a pan, heat the frying oil. Add the cutlets to the pan and fry until golden brown on both sides. This shouldn’t take you longer than 1 minute on each side.
Drain excess oil by placing them on some kitchen paper
Serve immediately.
I like to serve them with ketchup, spicy mayonnaise or sweet and chilly sauce.
ENJOY!

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