Preparation Steps for 🌟 Crispy Veg Cutlet Recipe 🌟
Ingredients:
For the Veg Mixture:
• ¼ cup Capsicum (chopped)
• ½ cup Onion (chopped)
• ½ cup Cabbage (grated)
• ½ cup Carrots (grated)
• ½ cup Beetroot (grated)
• 2-3 Green Chilies (finely chopped)
• 1 tsp Cumin powder (roasted)
• 1 tsp Black Pepper Powder
• 1 tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• 2 tbsp Peanuts (crushed roasted)
• 2-3 medium-sized Boiled Potatoes (mashed)
• Fresh Coriander Leaves (chopped)
• Salt to taste
For Coating:
• 1 tbsp Corn flour
• Water (as needed for slurry)
• Breadcrumbs (for coating)
For Baking:
• Spread some butter or oil on cutlets.
Preparation Steps:
Prepare the Vegetables:
• Rinse, peel, and chop all the vegetables finely and keep it in a bowl.
Combine the Ingredients:
• In a large mixing bowl, add the prepared vegetables along with Green Chilies, Cumin Powder, Black Pepper Powder, Red Chili Powder, Turmeric Powder, Peanuts, Potatoes, Fresh Coriander Leaves and Salt to taste, and mix well to combine.
Form the Cutlets:
• Grease your palms with a little oil and take a portion of the mixture. Shape it into round or oval patties as per your preference.
Prepare the Coating:
• In a small bowl, mix all-purpose flour or corn flour with enough water to create a smooth slurry. In another plate, spread out breadcrumbs for coating.
Coat the Cutlets:
• Dip each shaped cutlet into the flour slurry first and then coat it with breadcrumbs evenly. This will ensure a crispy texture.
Baking:
• Put all the cutlets on a baking tray and grease with butter or oil as per your preference.
• And, put it in oven at 180-200-degree temperature for 30-40 minutes.
Serve Hot:
• Serve your crispy Veg Cutlets hot with tomato ketchup or green chutney for dipping!
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