In every part of India, every master chief has his own recipe of cutlets. The recipe is very basic. You can either use chicken to make chicken cutlets or can make vegetable cutlets. Shallow frying or deep frying these cutlets is optional. For your ease, you can also bake them.
You can either eat these cutlets with Pulao, fried rice or can put them in sandwiches. But these cutlets have their own importance and can be served separately with the same old ketchup as it has a really good relish. In today’s recipe, we are making vegetable cutlets in Sanjeev Kapoor Style.
INGREDIENTS
- 5-6 boiled and mashed potatoes
- 5-6 French beans blanched and chopped
- 1 medium Beetroot grated
- 1/2 Green peas blanched and crushed
- 2 tbsp oil to shallow fry
- 1/2 tablespoon cumin seeds
- 1-inch piece of ginger finely chopped
- 1 medium finely chopped onion
- 1-2 finely chopped green chilies
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- 10 crushed cashew nuts
- 2 tablespoons refined flour
- 2 tablespoon finely chopped coriander leaves
- 1 tablespoon lemon juice
- 1 cup bread crumbs
The process to make mix vegetable cutlets
- Add ginger and onion along with cumin seeds in the heated oil in a frying pan.
- Now for seasonings, add green chilies, red chili powder, and turmeric powder. Mix well and saute for 2 minutes.
- In the very next step, add beetroot, French beans, green peas, and mix. Let the mixture sizzle for a few minutes after throwing in some salt.
- For further proceedings, add crushed cashew nuts and refined flour. Saute for a few minutes. Set the mixture aside.
- Take the boiled peeled potatoes in a bowl. After mashing them add the vegetable mixture to it.
- Adjust salt and other seasonings and also squeeze some lemon juice. Take a little portion of the prepared mixture, shape it into a ball or a cutlet and then roll it in bread crumbs.
- These bread crumbs will make them crispy when fried.
- Heat oil in another pan. Place the cutlet in the pan. Deep fry until both sides are evenly golden.
- Repeat the process and make cutlets of the whole mixture. Drain the oil after frying.
- Serve with ketchup and some green salad.
FAQs?
Why do my cutlets break when frying?
This happens mostly when the mixture and the potatoes are not properly held together or the mixture is dry and not moist enough to stay together. So, your cutlet breaks up when placed in the oil.
Recipe of Cutlet by Sanjeev Kapoor
Ingredients
- 5-6 boiled and mashed potatoes
- 5-6 French beans blanched and chopped
- 1 medium Beetroot grated
- 1/2 Green peas blanched and crushed
- 2 tbsp oil to shallow fry
- 1/2 tablespoon cumin seeds
- 1- inch piece of ginger finely chopped
- 1 medium finely chopped onion
- 1-2 finely chopped green chilies
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- 10 crushed cashew nuts
- 2 tablespoons refined flour
- 2 tablespoon finely chopped coriander leaves
- 1 tablespoon lemon juice
- 1 cup bread crumbs
Instructions
- Add ginger and onion along with cumin seeds in the heated oil in a frying pan.
- Now for seasonings, add green chilies, red chili powder, and turmeric powder. Mix well and saute for 2 minutes.
- In the very next step, add beetroot, French beans, green peas, and mix. Let the mixture sizzle for a few minutes after throwing in some salt.
- For further proceedings, add crushed cashew nuts and refined flour. Saute for a few minutes. Set the mixture aside.
- Take the boiled peeled potatoes in a bowl. After mashing them add the vegetable mixture to it.
- Adjust salt and other seasonings and also squeeze some lemon juice. Take a little portion of the prepared mixture, shape it into a ball or a cutlet and then roll it in bread crumbs.
- These bread crumbs will make them crispy when fried.
- Heat oil in another pan. Place the cutlet in the pan. Deep fry until both sides are evenly golden.
- Repeat the process and make cutlets of the whole mixture. Drain the oil after frying.
- Serve with ketchup and some green salad.
