Name: Indian Coffee House Style Vegetable Cutlet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1-2 Nos. Beetroot; 1 No. Onion; 2-3 Nos. Carrot; 2 Nos. Potato; 2 Tsp Green chilli (Chopped); 2 Tsp Chopped ginger; 2 Tsp Garam masala powder; 2 Tsp Chopped curry leaves; 2 Tsp Chopped coriander leaves; 1 Tsp Pepper powder; 5 Slices Bread; 1 Tsp Corn flour; 2 Tsp Maida; As required Oil; Salt (As reqd)

Indian Coffee House Style Vegetable Cutlet

Indian Coffee House Style Vegetable Cutlet – A Nostalgic Treat

Introduction

Indian Coffee House Style Vegetable Cutlet is a crispy, golden-brown delicacy that holds a special place in the hearts of food lovers. Known for its distinct flavor, rich texture, and perfect blend of spices, this deep-fried snack has been a staple at the iconic Indian Coffee House outlets across the country. Served with beetroot sauce and a side of fresh salad, this cutlet is a nostalgic favorite for many.

What Makes Indian Coffee House Cutlet Special?

Unlike regular vegetable cutlets, the Indian Coffee House version is uniquely flavorful and has a firm yet soft texture inside. The signature reddish hue comes from the inclusion of beetroots, which not only add color but also a mild sweetness that balances the spices perfectly. The crispy outer layer, achieved by coating the cutlets in breadcrumbs before frying, gives it a delightful crunch.

Key Ingredients That Define the Flavor

The signature taste of these vegetable cutlets comes from a combination of ingredients, including:

Beetroot & Potatoes: Provide natural sweetness and binding texture.

Carrots & Beans: Add crunch and nutrition.

Spices & Herbs: A blend of garam masala, pepper, and coriander leaves enhances the aroma.

Breadcrumb Coating: Creates the characteristic crispy outer shell.

Serving Style – The Classic Presentation

At Indian Coffee House, these cutlets are served in a simple yet appealing manner:

Beetroot Sauce: A mildly tangy and slightly sweet sauce that complements the cutlet.

Fresh Salad: Sliced onions, cucumbers, and carrots with a dash of salt and lime.

Hot Cup of Coffee or Tea: The perfect beverage pairing for this delightful snack.

Perfect for Any Occasion

Whether as an evening snack, a tea-time companion, or a nostalgic treat to relive the old-school charm, the Indian Coffee House-style Vegetable Cutlet is a timeless favorite. Enjoy it with a cup of coffee, just like in the good old days!

Indian Coffee House Style Vegetable Cutlet

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Prep Time 15

Cook Time 10

Total Time 25

Course Snack

Cuisine Kerala

Servings people

Ingredients

1-2 Nos. Beetroot
1 No. Onion
2-3 Nos. Carrot
2 Nos. Potato
2 Tsp Green chilli Chopped
2 Tsp Chopped ginger
2 Tsp Garam masala powder
2 Tsp Chopped curry leaves
2 Tsp Chopped coriander leaves
1 Tsp Pepper powder
5 Slices Bread
1 Tsp Corn flour
2 Tsp Maida
As required Oil
Salt As reqd

Instructions

Dry the bread slices and grind it in a mixer without adding water and keep this powder separately.
Mix the corn flour and maida flour along with 3 – 4 tsp of water and keep it aside.
Cook the potatoes, peel and smash them and keep the smashed potatoes aside. Peel the beetroot, grate it and keep the grated beetroot separately. Also peel the carrots, grate them and keep the grated carrots aside.
Peel the onion and cut it into small pieces and keep the onion pieces separately.
Heat oil in a Cheenachatti/Frying Pan and add chopped ginger, green chilli, onion, curry leaves and coriander leaves and stir it well.
Also add the grated carrot and beetroot and stir the mix well and cook the mix properly without adding water.
When the carrot and beetroot are cooked well, add garam masala powder, pepper powder and required quantity of salt and stir it well.
Add the cooked and smashed potato and stir it further.
After about five minutes, put off the stove and allow to cool the mix. Then make small balls with the mix (depending on the size and thickness of cutlet that you want to make) and spread these balls in round shape as shown in above picture.
Dip the cutlets in the corn flour mixture and then apply the bread powder on them and keep them aside.
Heat 4 – 5 tsp oil in a cheenachatti/frying pan and place the cutlets for deep frying. When cooked and crisp on one side, flip over to the other side and cook that side too.
Fry in medium flame until done.
The delicious cutlets are ready. Serve with Tomato/Chilli Sauce or Green Chutney.