Veg Cutlet || Vegetable Kabab || How to make Veg Cutlets with step-by-step photos
Veg cutlets
are one of the most delicious, popular, and flavored Pakistani tea-time snacks. It is made using a variety of vegetables, basic spices, and herbs. And then they are
shallow fried until they golden brown color and dipped with GREEN CHUTNEY or DAHI CHUTNEY.
These veg cutlet crumbs are coated and pan-fried, yet they turn out great with a crisp texture.
In a variation,
you can use any veggies of your choice as
well as bake veg cutlets instead of frying for a healthier version. During these
winter evenings, these veg cutlets really go well with a hot cup of MASALA TEA or KASHMIRI TEA.
These are popularly served as a snack for your tea-time munchies or can also be served as an appetizer for your get-togethers, house parties, or even game/movie nights.
For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.
Recipe
notes:
- Always steam or boil the vegetables in dente and not mushy. This prevents the cutlets from turning too soft from the inside.
- Veggie cutlets are filled with lots of veggies. This time, I used potatoes, peas, carrots, capsicums, spring onion, green chilies, and herbs. while you can add cauliflower, cabbage, mushrooms, beans
- In variation can be added cottage/chatted cheese and chopped boiled eggs can be added as well. If using cheese, double-coat the cutlets so that cheese doesn’t come out of the cutlets and mess up
- Keep Spice a level less or more in veg cutlets as per taste.
- I used HOMEMADE BREADCRUMBS to coat the cutlets. You can use store-bought crumbs or fresh bread crumbs. Alternately, crushed cornflakes can also be used instead of bread crumbs.
- Don’t require coating these cutlets in egg or flour batter. Breadcrumbs are enough to coat well. But if you want more crispness in veg cutlets, then you can use egg or flour batter before coating them with crumbs.
For more Similar Recipes:
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To prepare this recipe, firstly, chop the spring onion, capsicum, coriander leaves, and green
chilies.
Rinse and
peel potatoes, carrots, and peas. Steam them together until just done in a
steamer or pot.
Mash the boiled potatoes, peas, and carrots in
the mixing bowl.
Combine them together very well.
Then add the soaked sliced bread, ginger powder, garlic powder, chicken powder, and chaat masala.
Salt, crushed black pepper, and red chili flakes. Mix until everything is incorporated.
And rest for 10 minutes.
Mix everything well. The mixture should be nonsticky and not soggy. Take a small portion and make patties.
Place each patty on the bread crumbs. Make sure the patty is coated with bread crumbs on both sides.
Repeat this for all the patties, then place them on a plate and set aside for 5-10 minutes. This helps the bread crumbs stick well to the patties.
Veg cutlets are among the most delicious, popular, and flavored Pakistani tea-time snacks. It is made using a variety of vegetables, basic spices, and herbs.
Ingredients:
- 2 medium-sized potatoes, boiled
- 1 cup of capsicum, steamed
- 1 cup spring onion
- 4-5 pcs green chilies, chopped
- 2 tbsp fresh coriander, chopped
- ½ cup green pea,s boiled
- ½ cp, carrots, boiled
For Spices:
- 1 tsp garlic powder
- 1 tsp ginger powder
- ½ tsp chicken powder
- ½ tsp black pepper
- ½ tsp red chili flakes
- ½ tsp, homemade chaat masala
- Salt to taste
Other
ingredients:
- 2 pcs bread slices soaked
- ½ cup breadcrumbs
- ½ cup olive oil
- Preparation for making veg cutlets: To prepare this recipe, firstly, chop the spring onion, capsicum, coriander leaves, and green chilies. Rinse and peel potatoes, carrots, and peas. Then steam them together until just done in a steamer or pot. They must be soft-cooked and firm but not mushy or soggy. If cooked in a pot. Drain them up in a colander completely if any moisture is left. If the veggies have lots of moisture in them, they soak up a lot of oil and do not bind well.
- Mashing and mixing: Mash boiled potatoes, peas, and carrots in the mixing bowl. Next, add all chopped veggies spring onion, green chilies, coriander leaves, and capsicums to the veggie mixture. Combine them together very well. Then add the soaked sliced bread, ginger powder, garlic powder, chicken powder, chaat masala, salt, crushed black pepper, and red chili flakes. Mix until everything is incorporated. And rest for 10 minutes.
- Making cutlets: Mix everything well. The mixture should be non-sticky and must not be soggy. Take a small portion and make patties. Place each patty on the bread crumbs. Make sure the patty is coated with bread crumbs on both sides. Repeat this for all the patties and place them on a plate. Leave them aside for about 5-10 minutes. This helps the bread crumbs to stick well to the pattie.s
- Frying veg cutlets: Heat oil in the pan and shallow fry or bake them. I used 3 tbsp of oil for each batch of 3 patties. You can reduce the quantity to 2 tbsp. Lastly, flip the cutlets to the other side and fry until golden. The veg cutlets are ready. Serve hot with dal chawal or a hot cup of tea
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