Veg Cutlets is one of my favouite snack. When in India, I had never made cutlets at home. It was so readily available in fast food corners that I had never felt the necessity of looking into details of making it. But, after coming here, I missed this indulging snack. I have made it many times now but this time I tried it in a new way. Previously, I used to mix all the veggies with potatoes. This time I have stuffed the veg mixture in a potato layer. I learnt this from my hubby's Aunt (Mami Saas). It came out too good and was very very crunchy. I intend to make cutlets this way from now on. Its definatly a better way.
1 tsp grated ginger.
½ cup green peas boiled.
¼ cup sweet corn kernels boiled
2 tsp salt or to taste.
1 tsp red chilli powder.
1 tsp mango powder.
½ tsp turmeric powder.
½ tsp garam masala.
2 tbsp oil.
Oil for frying.
For the coating:
1 cup thin vermicelli spread in a plate.
¼ cup corn flour.
¼ cup AP Flour.
¾ cup water.
½ tsp salt.
This recipe makes 15-16 cutlets.
Heat a frying pan. Add oil and when heated add cumin seeds such that they crack right away. Add the grated ginger and chopped chilies. Add the chopped onions and bell pepper and sauté till they are tender. Now add the shredded beetroot and carrots. Heat it on slow heat till the water in this mixture dries out. Add the peas and corn kernels and add all the spices and a tsp of salt. Mix well and heat well. When the water dries out and the mixture is cooked well take it off gas and cool it completely. It will take about 15-18 mins for this process. Keep this veg filling aside.
In a bowl add corn flour, AP flour, salt and water. Mix well to form a thin batter. Keep aside. Crush the vermicelli into tiny pieces.
Peel off the boiled potatoes and mash it such that there are no lumps. Add salt and mix well. Make 15-16 balls of potato. Roll it into a small round by placing it on your palm pressing it with your fingers. Add one tbsp of the veg filling and fold it into the potato round and give the desired shape. Prepare all the cutlets in the same way. Dip it in the corn flour mixture and roll it over the vermicelli pieces such that whole of it is covered. Repeat this for all cutlets. Deep fry it in oil till light golden. Keep the oil in medium high. The cutlets are very crisp and crunchy and tastes best hot.
We can substitute thin vermicelli for bread crumbs. Serve it hot with ketchup or tamarind chutney. Enjoy!!