Veg Cutlets Recipe

                                                                            

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 cutlets 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 well go 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:

1. Always steam or boil the vegetables as dente and not mushy. This prevents the cutlets from turning too soft from the inside.
2. Veg 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
3. In variation can be added cottage/chatted cheese, and chopped boiled eggs as well. If using cheese double-coat the cutlets so that cheese doesn’t come out of the cutlets and mess up
4. Keep Spice a level less or more in veg cutlets as per taste.  

                         

1. I used HOMEMADE BREADCRUMBS to coat the cutlets. You can use store-bought crumbs or fresh bread crumbs Alternately crushed cornflakes also can be used instead of bread crumbs. 
2. 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 can use egg or flour batter before coating them with crumbs.   

Use the oil/ghee of your choice but I highly recommend frying cutlets in olive oil to make your cutlets healthy and flavorful taste also bake them.                                                                                                                                                                                                 

For more Similar Recipes:

Mince Potato cutlets

Chicken Potato Cutlets

Mutton potato chops

Macaroni cutlets

Gobi vada

If you have tried these Veggie Cutlets then don’t forget to rate the recipe. You can also follow me on social media.

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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. They must be soft-cooked and firm but not mushy or soggy.

              

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 soaked bread sliced, 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 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 patties.

                                                            

Heat oil in the pan and shallow fry or bake them. I used 3 tbsp 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. Veg cutlets are ready.

                            

Serve hot with dal chawal or a hot cup of tea.

                                                           

                                                                                                         

Aloo Tikki Recipe

                                                                            

Aloo Tikki Recipe || Aloo Kabab Recipe || Potato Cutlets Recipe With Step-by-Step Photos and Video…..

Aloo Tikki or Aloo Kababs are the easiest and most delicious side dishes or evening snacks.WORD Aloo Tikki comes from our neighboring country India. In Pakistan, people call it Aloo Kabab or Potato Cutlets. Both countries love to eat of all age groups people. Especially kids crazy about potatoes.

Aloo Kabab also has another name, Patty. Tikki is called in Hindi and called Patty in English some people call it Cutlets. I have also shared different types of aloo kabab recipes on my blog you can check them out by clicking the links below.

In India, Aloo Tikki is made with stuffing like pea masala or Paneer masala, etc., but here, I made some changes to make it in my style. I added some spiced meat by shredding it to enhance the taste since in Pakistan, people love meaty recipes instead of veggies only.  

Hopefully, all will love it and if you are vegetarian/vegan or have some health issues then can be skipped and add some spiced paneer, and peas by adding the same spices that I added to the meat.

For the best result follow my detailed step-by-step photo, video, and instructions tips and video below. 

                                            

My Latest Video Aloo Tikki Recipe:

About Aloo Tikki:

Aloo Tikki or aloo kabab is the most popular snack in the subcontinent. Made with boiled and mashed potatoes, spiced, and herbs these Pakistani-style potato patties are shallow-fried or pan-fried to perfection until crisp

Recipe Note:

1. As I said above I added some spiced beef meat that you can add by choice of chicken, mutton, or lamb.
2. I made the Tikki by mixing aloo meat mixture spices and herbs. These are crazy delicious and addictive. To make the plain aloo Tikki simply skip making the stuffing or mixing. You can make plain Tikki thin or thick to your liking.
3. Boiling potatoes correctly is the crucial step to making crisp and firm potato patties. Boil them just until fork tender, overcooked potatoes often turn mushy and become paste-like due to the excess moisture.     
4. Mushy potatoes will need lots of flour or bread crumbs to reduce the moisture.
5. Aloo tikki is mostly shallow fried However they can also be pan-fried, air-fried, or grilled in an oven if shallow frying oil in the pan should come to at least half the height of the Aloo Tikki.
6. Make sure the oil is hot enough, if not the aloo tikkis will stick to the pan and mess up.to check the oil temperature drop a small piece of the prepared mixture if it comes up steadily then it is the right temperature
7. If you are making plain Aloo Tikki and it mistakenly turns mushy or sticky don't worry. To fix it, add some crumbs or bread slices without them soaking in water.                           

How to Boil Potatoes:

One way is to boil the whole potatoes in a pot without peeling the skin. The other way is to cube them and steam them over a steamer or a pot a perfectly boiled potato should be fork-tender but not mushy.

What Kind of Potatoes are Used:

Try to use Potatoes that are not very sticky. Starchy potatoes are the best bet. Preferably make the patties with red potatoes since red potatoes taste aren’t sweet as other types of potatoes taste become sweet in summer, especially in the monsoon season. 

Can We Stuff Shredded Meat/Mince Instead of Mix?

Yes, you can stuff mince meat by your choice if you prefer stuffing in aloo Tikki rather than mixing. Whatever ease for you, But before stuffing do one thing: add crumbs or leftover bread slices with aloo dough for binding since we didn’t add any binding agent in potato dough as we are mixing meat with potato then no need for binding.

Stuffing takes time a bit longer than mixing. If you have time and you like you can do it. Even you can give them a shape of your choice.

Can we Add Mince Rather Than Meat?

Yes, you can add mince if you don’t want to add meat. You cook the mince with the same ingredients that I have shown in the video or told you in writing. 

                                                                        

What Type of Binding Agent is Required in Tikki?

Usually when we make aloo kabab/aloo Tikki then is to add crumbs or bread slices or sometimes cornstarch to give it to accurate shape but when we talk about adding mince or meat in potatoes then no need to add any binding agent since .meat/mince itself works as a binding agent when is mixed with mashed potatoes but one thing keep in mind as I told above potatoes are starchy so that your Tikki make in good shape and taste.

Can We Stuff or Mix Veggies or Something Else Instead Of Meat/Mince?

Yes, Of course, you can stuff or mix anything by your choice Like Peas Masala, steamed spiced corn, grated cottage cheese or paneer, and cooked spilled chickpeas/chana dal in place of green peas. Make sure that the corn and chickpeas are well cooked and separate without being pasty or mushy.  

Can We Freez Aloo Tikki?

Yes, aloo tikki can be frozen by keeping it in an air-tight jar for a week not much than that because potatoes become quickly moisturized and soggy when potato-based recipes are fr0zen

                                            

You Might Like This:

Kache Keema Kabab

Chicken Chapli Kabab

Veg Cutlets

Chicken Potato Cutlets

Potato Mince Cutlets

Potato Chops

If you have tried this Aloo Tikki Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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How to Make Aloo Tikki?

As I told above that how to boil potatoes follow the instructions given above but remember neither sticky nor mushy

                 

Combine the ginger garlic, black peppercorns, and green chilies with a little water in a blender jug and blend them into a fine paste.

                                                           

In a pot or pressure cooker pour water along with meat, ground masala, white vinegar, salt, and tenderizer powder then stir to mix well. 

                                             

Bring it to a boil first then cover and let it cook until the meat is tender and the water dries out.

                                            

After peeling the potatoes mash or grate them

 

                          

Make sure your potatoes aren’t hot otherwise after adding masala it becomes pasty. Add red chili powder, and chaat masala powder and begin mixing with the help of a hand and leave it for a while

                                   

                           

Once the meat is well cooked and the water dries out mash them with a hand masher

                                                    

Now add shredded meat with potato, simply mix meat with potato dough at the end add chopped coriander, mint, and green chilies.at this stage adjust the salt if needed. Combine them until everything is incorporated. 

                                         

Let it rest for 10 minutes.

                                     

Take equal portions of potato dough and give it into a kabab/Tikki shape I used a kabab maker if you have you can make otherwise give it to shape with your hand.

                                                           

On the other hand, heat the oil on the pan or griddle till medium-hot. Gently place the tikkis and begin to pan-fry them                                                       

                                                                         

When the base is crispy and golden gently flip each tikki with a spatula, Fry the second side till crispy and golden. 

                                       

You can flip once or twice more till the tikkis are golden and crisp evenly. Remove and place on a paper towel. Fry in batches all tikkis this way

                                                      

Serve hot aloo tikki with green chutney and tamarind chutney. You can also serve these potato patties with yogurt chutney

                                                                    

Lauki Kabab Recipe

                                                                          

                                  

Lauki kabab | Bottle Gourd kabab || How to Make Lauki Kabab With step-by-step photos and video....

Lauki Kabab is a simple, spicy, and easy veggie recipe, this lauki kabab is prepared with a few ingredients, It is crispy and delicious with an amazing taste_i couldn’t resist sharing this recipe with all

This recipe actually belongs to my grandmother. My father grew up eating these kababs, and I did too. My mother learned this recipe from my grandmother, and I have watched both of them cook these kebabs while growing up. It's a simple recipe that requires common spices found in any kitchen."

                              

My Latest Video Lauki Kabab Recipe:

I love these kababs with hot parathas and I can have these anytime in the day.  My brother like these kababs_this is the best who prefers to eat vegetarian dishes

There are two methods used to make these lauki kababs but this is another one which as per my calculation is the best one

Usually, people cook lauki with chana dal (Bengal gram) by adding the same spices of Shami kabab and then grinding and making kababs but I made kabab by grating raw bottle gourd and then adding some spices along with gram flour 

Gram flour works as the binding agent to make kababs_you can also add rice flour instead of gram flour or can use both flours in making lauki kababs

So let's begin with step-by-step photos 

               

For more Tasty Similar Recipes:

Pav kabab

Cabbage vada

Gola kabab

Shami kabab

Resha kabab

Fish kabab

Mince aloo cutlets

Macaroni cutlets

Mutton potato chops

Peshawari chapli kabab

If you have tried this Lauki Kabab Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Pinterest

Youtube                     

   

                                                   

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                                                            

To make lauki kababs firstly peel and rinse the bottle gourd then grate it_Transfer all grated bottle gourd to the muslin cloth to squeeze the lauki very well_Squeeze bottle gourd as much as you can through a muslin cloth or strainer

Put the squeezed grated bottle gourd into another mixing bowl

                                       

Dry roast cumin and coriander seeds on low flame for a minute then coarsely crush them together in the mortar set aside

                       

Prepare all veggies that will be used in this recipe

                           
                                                                       

Combine all spices and chopped veggies with the squeezed lauki_Stir until everything is mixed well

                      

                               

Now add gram flour to the lauki mixture_Keep mixing the lauki mixture with gram flour until it comes into the dough foam_Gram flour quantity isn’t fixed at all this depends on the lauki mixture and how much flour is absorbed

Once the mixture gets turned into dough foam

                               

                                                                        

                                 

Divide the equal portion of the kabab dough

                     

The size and shape of the kabab depend on your choice

                                

Prepare all lauki kababs and place them on the plate

                                     

Heat the oil on the griddle/skillet or frying pan, add a little oil, and spread the oil over_Arrange 3-4 kababs on the heated griddle. And fry them on the medium flame

After 3-4 minutes flip these kababs with the help of the spatula

                                

Cook another side of kababs for another 3-4 minutes till a nice golden brown color flip the kababs a couple of times till kababs are golden evenly

                               

Once done

                       

                                                 

Place all kababs on the paper towel to remove excess oil

                                   

Transfer all kababs to the serving tray, Kababs are ready to serve,Serve hot with paratha or mint chutney