Crispy Vegetable Cutlet | Tea Time Snacks | Street Food Recipes | Cutlet Recipes | Party Snacks

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are more nutritious.

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: wheat flour

Chickpea flour adds protein and is gluten-free.

mixed vegetables

🥗Healthier: zucchini and carrots

💰Cheaper: seasonal vegetables

Using seasonal produce is cost-effective.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and add sweetness.

To a large bowl, add boiled potatoes, green peas, grated carrot, green capsicum, cooked cauliflower florets, onion, green chillies, ginger, coriander leaves and lemon juice.

To this add turmeric powder, salt, chilli powder, garam masala powder, cumin powder and mix everything together.

Knead it with hands mashing the potatoes.

To this add cashew nuts and bread crumbs and mix everything.

Take a portion of the cutlet mixture, make it into a patty.

Dip the cutlets in the corn flour slurry and roll it into bread crumbs.

Keep the rolled cutlets in the fridge for 10 mins.

Heat the oil and gently drop the cutlets.

Take them out once they are golden brown in color.

Hot vegetable cutlets are ready to be served.

Cooking Techniques

Spice Level:

Dietary

Allergens