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VEG CUTLET

Introduction

Veg cutlet is a popular, crispy, and flavorful snack made with mixed vegetables and aromatic spices. Golden on the outside and soft on the inside, these cutlets are perfect as a tea-time snack or starter, loved for their crunchy texture and delicious taste.

Ingredients

For Cutlet Mixture

  • 150 gms chopped carrot
  • 100 gms chopped french beans
  • 250 gms chopped potatoes
  • 125 gms frozen green peas
  • 15 gms ginger – roughly chopped
  • 4 nos green chili
  • 10 gms garlic cloves – roughly chopped
  • 5 gms red chili powder
  • 6 gms cumin powder
  • 5 gms coriander powder (optional)
  • 5 gms garam masala
  • 250 gms breadcrumbs
  • 50 gms chopped coriander
  • Salt as required

For Crumb Coating

  • 100 gms refined flour
  • 45 ml water
  • 200 gms breadcrumbs (panko or regular)

For Pan Frying

  • 50 ml oil (any neutral oil, add as required)

Method

Preparation

  1. Rinse, peel, and chop carrots, potatoes, and french beans.
  2. Boil potatoes until soft, then drain and cool.
  3. Steam or boil other vegetables until fork-tender.
  4. Drain all excess water using a strainer.
  5. Cooking the Vegetables:
  6. Heat butter and oil in a pan and sauté the vegetables briefly.
  7. Set aside to cool completely.
  8. Preparing Breadcrumbs:
  9. Blitz 4–5 bread slices into fine crumbs using a blender.
  10. Spread on a plate and keep aside.
  11. Making Cutlet Mixture:
  12. Mash boiled potatoes and vegetables well.
  13. Crush ginger, green chilies, and garlic into a semi-fine paste.
  14. Add spice powders, coriander leaves, and salt.
  15. Mix thoroughly to form a uniform dough. Adjust seasoning if needed.
  16. Shaping & Coating:
  17. Mix refined flour and water to make a smooth slurry.
  18. Shape the mixture into small or medium oval cutlets.
  19. Dip each cutlet in slurry, then coat evenly with breadcrumbs.
  20. Pan Frying:
  21. Heat oil in a pan for shallow frying.
  22. Place cutlets in medium-hot oil.
  23. Fry until golden and crisp on both sides, flipping occasionally.
  24. Drain on paper towels to remove excess oil.
  25. Chef Tips
  26. Ensure vegetables are completely drained to avoid soggy cutlets.

For extra crispiness, use panko breadcrumbs

  • Chill shaped cutlets for 15–20 minutes before frying to help them hold shape.
  • Add a squeeze of lemon juice or a pinch of chaat masala for enhanced flavor.

Serving Suggestions

Serve hot or warm with:

  • Mint chutney
  • Tamarind chutney
  • Tomato ketchup

Chef of the Day: Ms. SAPNA (FPP)

A dedicated and diligent young aspirant, Ms. Sapna has showcased exceptional skill and passion in culinary arts. Her creativity and precision have earned her the title of Chef of the Day at IIHMCA.

Join IIHMCA

If you are passionate about cooking like Chef Sapna, IIHMCA is the perfect place to begin your culinary journey. Learn from experts, gain hands-on experience, and turn your passion into a profession!