Friday, December 16, 2011

Vegetable Cutlet(Patties) Step by Step process


Potatoes - 2 medium

Chopped mixed vegetables - 1 cup (green peas, carrots, green beans)

Finely chopped green chilies – 2 nos.

Chopped ginger – 2 tbsp

All purpose flour (Maida) – 5 tbsp

Finely chopped Onion – 1 small (optional)

Breadcrumbs - 1 cup

Lemon juice – 2-4 tsp(optional)



  • Steam the chopped mixed vegetables.

  • Boiled the potatoes until they are tender.
  • Once cooked, drain the water and let the potatoes cool down.
  • Peel the skin off and mash the potatoes.

  • Make sure to squeeze the vegetables to take the excess water out and Pat dry.To keep vegetables in a papper towel for 5- 10 minutes.

    • Mix all the ingredients together; adjust salt and pepper to your taste.Add 4 tsp of lemon juice

      • Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.

      • Heat a skillet until just hot and place a bread slice on it. Don't use any butter, oil, etc. Just dry-toast the bread slice on both sides until lightly browned.Grind this breads into a mixer for coarsley powder.

      • Shape into flat round patties about 1/2 inch thick.

      • Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.

      • Heat the oil on medium high heat in a frying pan.
      • Frying pan should have atleast 1 1/2 inch of oil.Check Oil is ready for frying.

      • Fry a few cutlets at a time until they are golden-brown on both sides.
      • Repeat this until all the cutlets are done. Serve hot.
        Serve hot with tomato ketch up

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