Vegetable Cutlets

Yet another wonderful roadside snack that is quite common in India and also is one of my favorites, Vegetable cutlets.

After all, these are spicy mixture of potatoes and veggies that too deep fried! who wouldn’t like. Talking about deep frying and roadside food reminds me of the days when I was staying in a pg in Delhi. There was this thelewalah who used to stand right on the side of the road just outside our house and he used to sell these delicious(fully loaded with calories) deep fried burgers for just 5 rupees. Little did we care about the quality an nutrition then.

His recipe was as simple as abc. He used to first cut the burgers into halves, deep fry both halves and load it with deep fried potato patty, one round onion slice, one tomato circle(sliced), a paneer slice and sprinkle some masala over it(maybe that was his secret ingredient) and thats it… but it was so tasty and satisfying to hungry souls like us coming back from study/work… I tell you. Nothing can beat these roadside snacks…there surely is something about them.

Okay, lets come back to our home made cutlets 🙂 here is the recipe and these were tasty too in their own way

I used corns and potatoes but you can add any vegetable(boiled peas, carrots etc) you like. Don’t forget to sqeeze the water from the boiled veggies.

Ingredients- for 12-14 cutlets

• Potatoes- 4 medium
• Frozen corns- 2 tablespoons
• All purpose flour – 1 tablespoon
• Coriander leaves – 2 tablespoons chopped
• Salt- to taste
• Mango powder- 1/4th teaspoon
• Red chili powder- 1/2 teaspoon
• Garam masala powder- 1/4th teaspoons
• White Bread- 1 loaf
• Rice Flour- 2 table spoon

Method-

• Boil, peel and mash the potatoes.
• Boil the frozen corns as directed on the packing(should take few minutes in microwave).
• Damp the bread with water and add it to the mashed potatoes
• Add rest of the ingredients except rice flour and mix well(taste and adjust salt and spices)
• Make small patties from the mixture and shape into whatever shape you want
• Take rice flour in a plate.
• Coat each cutlet in the rice flour
• Deep fry till golden brown and drain on paper towel
• Serve hot with coriander chutney and tomato sauce.

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