VEG CUTLET

Ms. SAPNA (FPP) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients :

• 150 gms                chopped carrot 
• 100 gms                 chopped french beans 
• 250 gms                  chopped potatoes 
• 125 gms                 frozen green peas 
• 15 gms                   ginger – roughly chopped
• 4 nos                      green chili 
• 10 gms                    garlic cloves – roughly chopped
• 5 gms                      red chili powder 
• 6 gms                      cumin powder
• 5 gms                      Coriander Powder – optional
• 5 gms                      Garam Masala
• 250 gms                 breadcrumbs 
• 50 gms                    chopped coriander
• salt as required

For crumb coating

• 100 gms                 Refined flour
• 45 ml                       water
• 200 gms                  breadcrumbs – panko or regular

For pan frying

• 50 ml                       oil – any neutral oil, add as required

Method:

1. Rinse, peel and chop the veggies like carrots, potatoes, french beans.
2. Boil the potatoes to a soft consistency. Take it off the water and cool.
3. Boil or steam the veggies until fork tender in a steamer or pressure cooker.
4. Drain all the water from the cooked veggies very well using a strainer.
5. Take a pan, add butter and oil and sauté the vegetables. Set the cooked vegetables aside to become cool.
6. When the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or blender till fine to get bread crumbs.
7. Set aside the bread crumbs in a plate or tray.

Making cutlet  

1. Mash the potatoes and make it soft. Mash the boiled veg with a potato masher.
2. Crush roughly chopped ginger, green chillies and garlic in a mortar to a semi-fine paste.
3. Add the crushed ginger & green chili paste, red chili powder, cumin powder, garam masala powder, coriander powder, chopped coriander leaves and salt as required to the mashed vegetables.
4. Mix everything very well. Check the taste and add more salt or the ground spice powders if needed to the mix vegetable cutlet dough.
5. In another small bowl, take refined flour and water.
6. Stir and mix this mixture to get a smooth paste or slurry without any lumps.
7. Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium-sized oval cutlets by rolling and flattening the mixture in your palms.
8. Take a cutlet and dip in the flour paste gently so that the paste gets coated all over the cutlet.
9. Then dredge the cutlet in breadcrumbs evenly and all over. Dust off any extra breadcrumbs. Crumb coat and bread each cutlet this way and set aside.

Pan Frying Veg Cutlet

1. Heat oil for shallow frying in a skillet or frying pan. Dust the excess bread crumbs from the veggie cutlets sand place them in the medium hot oil.
2. When one side is light golden or golden, flip and fry the other side. Add more oil if needed.
3. Flip a couple of time more and fry the entire vegetable cutlet till they are evenly golden and crisp from all sides.
4. Drain them on kitchen paper towels to remove excess oil. Fry the remaining cutlets this way add more oil if required.
5. Serve the cutlet hot or warm with mint chutney or tamarind chutney or tomato ketchup.