Vegetable Cutlets

The other day while surfing channels, I saw the advertisement for Vim Liquid, where the lady says, “Cooking is rather simple, in fact, it is only a matter of spoons, a teaspoon of this and a teaspoon of that.”

Is cooking really only a matter of spoons? Do everybody who follow recipes to the dot from a cookery book, end up with a delicious meal? I personally don’t think so. In my opinion, cooking is an art, which is developed through patience and practice. It is not mathematics or physics that you write in some formulae and are sure to get the right result. Haven’t there been times, when you’ve added all the right ingredients, in the right proportions and followed the recipe exactly but ended up with a failed venture? Also, though most people cook, only few have it in them to whip up tasty food each and every time. What do you say friends?

Today I am sharing the recipe for a simple vegetable cutlet, which is one my favorite snacks. I love the cutlet that is served in the Brindavan Express Train, from Bangalore to Chennai. No, No, the recipe is not from the chief cook of Brindavan Express, rather it is my SIL’s MIL’s :)

Makes about 20 cutlets

What you need

1. Potatoes – 2 big
2. Carrots – 2
3. Beetroot – 1 small
4. Green Peas – 2 handfuls
5. Bread Slices – 5
6. Fresh Coriander Leaves – little
7. Mint Leaves – 10 – 12 leaves
8. Fennel Seeds – 1 tsp
9. Coriander Powder – 1 tsp
10. Cumin Powder – ½ tsp
11. Chilli Powder – ½ to 1 tsp (acc to taste)
12. Garam Masala Powder – ½ tsp
13. Salt to taste
14. For coating the cutlet
15. Maida/All purpose Flour – 2 tbsp
16. Water as required
17. Bread Slices – 7 to 8
18. Oil to deep Fry

Method

1. Pressure cook the potatoes, carrots and beets. Once cool, remove from cooker and mash the vegetables thoroughly.
2. Boil the green peas separately in water. Strain and keep aside.
3. Add the boiled green peas and mix well.
4. Break the bread slices into smaller pieces and mix it well with the vegetables.
5. Add Fennel seeds, coriander powder, cumin powder, chilli powder, garam masala powder and salt to taste. Mix everything well.
6. Finally add finely chopped coriander leaves and pudina leaves and mix.
7. Shape into cutlets and keep aside.
8. Take the flour in a bowl, add water little by little and make a paste to coat the cutlets.
9. Powder the bread slices in a mixer and keep aside.
10. Heat oil for deep frying in a pan.
11. Take the prepared cutlets one by one, coat it in the flour paste and then roll it in the bread crumbs.
12. Deep fry the cutlets until they are well browned.

Note:

1. You can avoid the beets. But I personally like beets in my cutlets.
2. While pressure cooking the vegetables, add very little water in the vegetables, else the veggie mixture may become too watery and you will find it difficult to shape.
3. In case you feel the veggie mixture is very soggy, add more bread slices. It will absorb the moisture.
4. Shallow fry the cutlets for a healthier version.