Vegetable Cutlets

These cutlets do not have any meat in them which makes them so special! They are perfect as a tea time snack. Cutlets are found in almost all cuisines and all over the world. They are actually one of the most popular snacks! Cutlets can be made in any shape or size but they always have one thing in common - crisp texture and delicious flavors.

There was a street vendor near our home who used to prepare these every winter and they always used to be super big in size (or they seemed big because we were kids). They were a must have in my parent’s home on weekends. What a yummy way to enjoy snack time together as a family!

Try them and serve with hot tea and yummy cilantro chutney or ketchup.

Ingredients:

• Potatoes - 2, cut into halves, washed, boiled, drained, cooled, peeled and mashed
• Onion - ½ sliced or chopped
• Chaat Masala - 1 teaspoon
• Garam Masala - ½ teaspoon 
• Garlic powder - ½ teaspoon 
• Cumin powder - ½ teaspoon 
• Coriander Powder - ½ teaspoon
• Salt - taste and adjust (about ½ teaspoon)
• Cilantro - a handful, washed and chopped
• Canola Oil - 2-3 cups
• Cumin Seeds - ½ teaspoon
• Amchur - ½ teaspoon
• Carrot - 2, medium, peeled, washed and thinly sliced
• Peas - 1 cup (I used frozen), washed
• Beetroot - 1, medium, peeled, washed and thinly sliced (optional)
• Eggs - 2, lightly beaten in a wide bowl with a pinch of salt and black pepper
• Breadcrumbs - 1-2 cup, in a wide bowl

Directions:

• Start by heating a wok or wide pan over medium high heat.
• Add 2 tablespoons of Canola Oil in it
• Temper with Cumin Seeds, once they start crackling add the Onion.
• Fry the Onion till it’s golden red in color.
• Next add the Carrots, Beetroot and Peas, cover and cook for 5 minutes.
• Stir, cover and cook for another 5 minutes.
• Now add the mashed potatoes in it. Mix everything, cover and cook for 5 minutes.
• Add all the spices (Salt, Coriander Powder, Amchur, Chaat Masala, Garlic Powder, Cumin Powder and Garam Masala). Mix, cover and cook for 5 minutes.
• Increase the heat to medium high and fry till the mixture looks dry.
• Turn off the heat, add the chopped Cilantro
• Let it cool down for 5 minutes, mold into any shape you like (cylinder or round). The patties are ready for the next step.
• Let the patties cool down completely. This will help them to hold their shape and they won't break while deep frying.
• Once they completely cool down, dip a patty in egg (use one hand for this step), then place it in breadcrumbs (use the other hand for this step). Roll it in breadcrumbs, keep it aside on a plate. Repeat this step for all the patties.

• Now heat oil in a wok over medium high heat.
• Carefully start adding a few patties in the oil. Make sure not to overcrowd the wok.

Refer to my articles: How to know when the oil is hot enough to deep fry and How to deep-fry food with confidence for tips.

• Fry till they are beautiful red in color then transfer to a plate lined with paper towel.

• Serve immediately with a cup of hot tea.

Hope you try this yummy snack. If you feel deep frying is a daunting task, try the puff pastry version. It’s even yummier! Goes great with a cup of hot coffee.

Like deep fried snacks? Try these as well:

• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Egg Devil (Bengali recipe of Croquettes with egg and minced meat/ Indian Scotch Eggs)
• Namkeen (Savory Deep Fried Indian Snacks)
• Pyaz Ke Pakore (Onion Fritters)
• French Chops
• Samosa (Spicy Potato stuffed Pastries)
• Alur Bora (Mamma’s Potato with Garlic fritters)
• Kabiraji
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Postor Bora (Bengali recipe: Poppy Seed Fritters)
• Bread Pakora (Deep fried Bread Fritters with Potato filling)
• Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)
• Paneer Pakore (Fresh Cheese Fritters)