Vegetable cutlet is a healthy way to eat a lot of veggies with a dash of spices. This is a baked recipe compared to the traditional fried one, so it is guilt free. Makes a great after school snack for kids too. Stuff it between some buns, you have an Indian burger or throw in some raw onion, tomatoes, sev, green chutney, you have cutlet chaat!
2 medium sized potatoes, 1 small bell pepper , 2 carrots, 1 cup green beans – Cut into small pieces
1 cup corn
1 cup green peas – Cut into small pieces
1 small onion and 1/2 cup cilantroe – finely chopped
1 tsp- Jeera powder , Red chilli powder, Amchur powder
4- 5 tbsp Bread crumb powder
First, pressure cook all the vegetables. Drain out the excess water from the cooked vegetables. Mash the vegetables into a moldable consistency. In a shallow pan, heat some oil and fry onions till they are golden brown. Then add the jeera, red chilli, amchur powder,salt and the mashed vegetables. Allow the moisture from the vegetables to evaporate by cooking on a medium flame for 5-6 minutes.
Pre-heat the oven to 350 deg. Make small round balls of the vegetables in the palm of your hands. Flatten the ball to about 1/2″ thick patties. Then roll the patties in the bread crumb powder on either side. Spraying some oil on the patty helps the bread crumbs to adhere to the patty.
Then bake for about 20 mins at 350 deg. Broil for 5 mins on low to make the top layer crispy. Flip the cutlet carefully and broil the undersurface as well.
Instead of baking, you can roast the breaded cutlet on a tava too. This is easier if you are making small quantities.
Serve with tomato ketchup or mint chutney.