Vegetable cutlets are a very delicious and versatile snack item. It can be served as an appetizer or an evening tea time snack. These cutlets are crispy on the outside yet are soft inside. Cooked mixed vegetables are mashed, seasoned with spices. They are then shaped in to thick discs (flattened balls), dipped in a cornstarch paste, rolled in bread crumbs and then deep fried in hot oil. To make the cutlets gluten-free, I have used homemade bread crumbs made from gluten-free bread.
I have had cutlets in many places but the one that made a mark for me was the one that I had in UDIPI Cafe, a south indian restaurant in my city( here in the states). Everytime I visit this place, I always order a plate of these amazing cutlets. So finally I decided to make them at home trying to replicate the same texture and taste. I was so happy with the result and so was my family.. Entire batch got over in no time. As I have mentioned above, I wanted to keep this recipe gluten- free, hence I prepared breadcrumbs from scratch using Udi's Gluten free bread. You can very well replace with the regular bread crumbs (but then it won't be gluten free), cutlets turn out perfect in either case. Serve it with tamarind chutney and green mint-cilantro chutney and you have a winner:)
So lets learn how to make these delicious cutlets..
Makes about 10 large cutlets
- Beet root (washed, peeled, cubed) : 2 cups
- Carrots (washed, peeled, cubed) : 3/4 cup
- Peas (fresh or frozen) : 3/4 cup
- Potatoes (washed,peeled,cubed) : 1 1/2 cups
- Onion (finely chopped) : 3/4 cup
- Ginger (grated) : 1 tbsp
- Garlic (grated) : 1.5 tbsp
- Green Chillies (finely chopped) : 2 tsp (adjust according to taste)
- Dhania Jeera Powder / Cumin -Coriander Powder : 1 tsp
- Garam Masala Powder : 3/4 tsp
- Amchur powder / Dry Mango Powder : 1/2 tsp
- Turmeric Powder / Haldi : 1/4 tsp
- Red Chilli Powder : 1/2 tsp (adjust according to taste)
- Gluten-free Bread crumbs: 2 cups ( Homemade breadcrumbs using Gluten-Free bread)
- Cornstarch : 1/4 cup
- Oil : 1 tbsp +More for deep frying
- Salt as per taste.
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- Take chopped beetroot, carrots, potatoes and peas in a vessel. Add turmeric powder . Pressure cook the vegetables (Note: Do not add water to the vegetables). You could also use a steamer for this purpose.
- Once the vegetables are cooked, mash them using a masher.
- Heat 1 tbsp oil in a pan. when hot add the cumin seeds. When they start to splutter, add the onion, ginger, green chillies and garlic. Cook until the onions turn translucent.
- Now add the mashed vegetables , add salt and saute until most of the moisture is gone. Once done set it aside to cook.
- To this , add chopped cilantro and the spices (cumin-coriander powder, garam masala powder, amchur powder and red chilli powder) and mix well.
- Lastly add 1 cup of breadcrumbs and give a final mix. Divide this mixture into 10 balls. (tip: grease your hands while preparing the balls)
- Mix 1/4 cup cornstarch powder in some water to get a thick paste. Also take the remaining 1 cup of breadcrumbs in a large plate.
- Heat oil for deep frying. Once the oil is hot, we can begin the frying process. To do this , first take the vegetable ball, press it so that it gets flattened in the center (looks like a thick disc). Dip the disc in the cornstarch paste and then roll in the bread crumbs until they even coated with breadcrumbs on all the sides.
- Deep fry them until turns golden color on both the sides. Remove and drain the excess oil on an absorbent paper. Repeat the process with the remaining balls.
- Serve hot with tamarind chutney and cilantro-mint chutney.