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; 2 tsp Chopped ginger; to taste Salt; 2 tsp Garam masala powder; 2 tsp Chopped curry leaves; 2 tsp Chopped coriander leaves; 1 tsp Pepper powder; 5 Slices Bread (Preferably Salt); 1 tsp Corn flour; 2 tsp Maida; As required Oil

Indian Coffee House Style Vegetable Cutlet

Indian Coffee House Style Vegetable Cutlet is a delicious and popular snack served for evenings with a cup of hot coffee. This is a great snack, very healthy and nutritious served with tomato sauce as an accompaniment. The crispy deep fried patties are very simple to prepare and awesome too. You relish the goodness of beets, carrot and potato, all in one go. Kids love the colorful snack and is very healthy for them. This is one of the most easiest of snacks that you can easily prepare at home with limited ingredients. Indian Coffee House Style Vegetable Cutlet is an apt snack for vegetarians and vegan diet followers as well. Potatoes are the binding agent for the cutlet. Vegetable cutlets are a combo of veggies, rich in vital nutrients required for body. Include the delicious snack in your menu chart for healthy tomorrows. You can explore a well detailed cutlet recipe here.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Cuisine Kerala

Servings people

Ingredients

1-2 nos Beetroot
1 no Onion
2-3 nos Carrot
2 nos Potato
2 tsp green chilli
2 tsp Chopped ginger
to taste Salt
2 tsp Garam masala powder
2 tsp Chopped curry leaves
2 tsp Chopped coriander leaves
1 tsp Pepper powder
5 Slices Bread (Preferably Salt)
1 tsp Corn flour
2 tsp Maida
As required Oil

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 one 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.