How to Make EASY Vegetable Cutlets | Easy Vegetarian Recipes
If you are looking for easy vegetarian recipes, these vegetable cutlets are the ones for you! This vegetarian cutlet recipe is bursting with nutrient-rich veggies and tons of flavour.
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Airfryer Recipe| Mixed Vegetable Cutlet|Healthy Snacks|Vegetable Tikki |No Fry Snacks|Breakfast Idea
Hello friends....do try this healthy snacks prepared with mixture of seasonal vegetables. This is full of vitamins and minerals and good option for fiber consumption.
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Ingredients for the recipe (Serving - 15-16 pieces)
2 Potatoes
1 Onion
1 Beetroot
1 Carrot
1/2 Cauliflower
1/4 Cabbage
Some frozen/boiled peas
1 Green chilli
1 inch ginger piece
fresh coriander leaves
1/2 tsp red chilli powder
1 tsp salt
1 tsp dry coriander powder
1/2 tsp amchoor powder/chaat masala
1/4 tsp garam masala
1/4 tsp ajwain
6 slices bread
2-3 tsp oil
Note.... Preheat airfryer at 180 for 3 minutes. Total time taken for airfrying varies from 12 to 15 minutes.
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Mix Vegetable Kabab Recipe | No Fail Aloo ke Kabab | Kitchen with Shama Abdul Rehman
Learn how make mix vegetable kabab no fail aloo ke kabab very delicious you won't regret so give it a try and enjoy with your family.
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Perfect Veg Cutlet Recipe गर्मागर्म चटपटा ट्रेन वला क्रिस्पी वेज कटलेट Veg Cutlet | Vegetable Cutlet
Veg Cutlet Recipe Full written recipe available on this link:
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Cabbage Veggie Cutlet Recipe | Quick Snacks/Breakfast | Cabbage Patties | Evening Tea Time Recipe
How To Make Cabbage Cutlet | Crispy Veg Cutlet Recipe | Cabbage Cutlet without Potato | Cabbage Carrot Cutlet | Cabbage Kebab | Gobi Cutlet Recipe | Veg Cutlet For Kids | Cutlet For Tiffin Box | Snacks For Work Party | Office Party Recipes | House Party Snacks | Starter Recipes | Finger Food Recipes | Rajshri Food
Learn how to make Cabbage Veggie Cutlet at home with our Chef Bhumika
Cabbage Veggie Cutlet Ingredients:
1½ cup Cabbage (chopped)
A pinch of Salt
½ cup Carrot (chopped)
½ cup French Beans (chopped)
Corriander Leaves (chopped)
1 Green Chilli (chopped)
3 Garlic Cloves (chopped)
½ tsp Red Chilli Powder
½ tsp Chaat Masala
½ tsp Turmeric Powder
1½ tbsp Rice Flour
½ cup Semolina (unroasted)
Oil (for shallow frying)
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About Cutlet
n Indian cuisine, a cutlet specifically refers to mashed vegetables (potato, carrot, beans) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix or Corn starch and then in Bread crumbs (also see breaded cutlet), and fried in ghee or vegetable oil. Mostly chicken and mutton cutlets are very popular snacks in the eastern part of India specially in Kolkata.
The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together. This version is more popular with the vegetarian Indian population. This should not be confused with grilled patties such as Aloo Tikki. A cutlet is traditionally deep-fried.
Crispy Veg Cutlet Recipe | Shaadi Aur Railway Waale Cutlet | Vegetable Cutlet | Chef Sanjyot Keer
Full written recipe for Crispy Veg Cutlet
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people
Ingredients:
For potato mixture
• Potatoes 4-5 medium size (boiled & grated)
• Ginger 1 inch (chopped)
• Green chillies 2-3 nos. (chopped)
• Fresh coriander leaves 1 tbsp (chopped)
• Fresh mint leaves 1 tbsp (chopped)
• Veggies:
1. Capsicum 1/3rd cup (chopped)
2. Corn kernels 1/3rd cup
3. Carrots 1/3rd cup (chopped)
4. French beans 1/3rd cup (chopped)
5. Green peas 1/3rd cup
• Salt to taste
• Black pepper powder 1 tsp
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder 1 tbsp
3. Cumin powder 1 tsp
4. Garam masala 1 tsp
5. Amchur powder 1 tsp
6. Kasuri methi ½ tsp
7. Black salt a pinch
8. Turmeric powder 1/4th tsp
• Lemon juice 1 tsp
• Soaked poha ½ cup
• Cornstarch 1 tbsp
For coating
• Refined flour slurry
1. Refined flour 1/3rd cup
2. Water as required
3. Salt to taste
4. Black pepper powder a pinch
• Crushed vermicelli
• Refined flour/cornflour 1/3rd cup
• Oil (for deep frying)
Methods:
• For potato mixture, add all the ingredients in a mixing bowl, mix and combine well, while mixing if the mixture seems to become moist, you can adjust by adding more cornflour and poha. Mix well until the mixture holds shape.
• Grease your palm with oil, take a spoonful of mixture and roll like a ball while squeezing lightly so to hold the shape, further roll between your palm to shape like a cylinder. You can also choose
• To make slurry, mix refined flour and water together until its smooth and lump free, add salt & black pepper powder to taste and mix well.
• Now coat the shaped tikki in dry refined flour or cornflour, further dip in the refined flour slurry and coat well with crushed vermicelli, you can store them in deep freezer for a week, for now, deep freeze for 5-10 minutes to set.
• Once set for 5-10 minutes in deep freezer, you can deep fry them in hot oil on medium high heat until crisp and golden brown.
• Vegetable cutlets are ready, serve them hot with ketchup, or any dip of your choice.
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