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.
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- Beetroot - 1-2 nos
- Onion - 1 no
- Carrot - 2-3 nos
- Potato - 2 nos
- green chilli - 2 tsp
- Chopped ginger - 2 tsp
- Salt - to taste
- Garam masala powder - 2 tsp
- Chopped curry leaves - 2 tsp
- Chopped coriander leaves - 2 tsp
- Pepper powder - 1 tsp
- Bread (Preferably Salt) - 5 Slices
- Corn flour - 1 tsp
- Maida - 2 tsp
- Oil - As required
Ingredients
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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.
- Heat oil in a Cheenachatti/Frying Pan and add chopped ginger, green chilli, onion, curry leaves and coriander leaves and stir it well.
- 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.
Recipe Notes
You can visit this link Beetroot Cutlet . You can also visit this link Kerala Chicken Cutlet.
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