Ingredients:

• 2 large potatoes, boiled and mashed
• 1 carrot, grated
• 1 cup green peas, boiled
• 1 bell pepper, finely chopped
• ½ cup cabbage, finely chopped
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 1-inch piece of ginger, grated
• 2 tbsp coriander leaves, chopped
• 1 tsp cumin seeds
• 1 tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• Salt to taste
• ½ cup bread crumbs
• 2 tbsp rice flour (optional, for binding)
• Oil for shallow frying

Directions to Make Crispy Vegetables Cutlet:

1. Preparation: In a large mixing bowl, combine the mashed potatoes, grated carrot, boiled green peas, chopped bell pepper, cabbage, chopped onion, and green chili.
2. Seasoning: Add the grated ginger, chopped coriander leaves, cumin seeds, red chili powder, turmeric powder, garam masala, and salt to the vegetable mixture. Mix well until everything is evenly combined.
3. Binding: If the mixture is too wet, sprinkle rice flour over it and mix again. This will help the mixture bind together.
4. Shape: Scoop out small amounts of the ingredients and carefully shape them into round or oval cutlets.
5. Coating: Dip each cutlet into bread crumbs, ensuring it is well coated.
6. Frying: Place a skillet over medium heat and add enough oil to cover the base. Carefully place the cutlets into the hot oil and shallow fry until they turn a crisp, golden brown on both sides. Fry in tiny batches, taking care not to overcrowd the pan.
7. Drain: Once cooked, remove the cutlets from the skillet and place them on paper towels to absorb excess oil.

What to Serve with Crispy Vegetables Cutlet?

Serve these delicious cutlets with green chutney, tomato ketchup, or tamarind sauce. They also pair well with mint yogurt dip, curd, or tangy tamarind chutney.

Khushaliben Ramani’s Tips for Perfect Crispy Vegetables Cutlet:

• Ensure the vegetables are finely chopped to get uniform cooking.
• Adjust spices according to your taste preference.
• Properly drain the cutlets after frying to keep them crispy and light.
• You can use a mix of vegetables like peas, beans, or spinach for added flavor and nutrition.
• Shallow frying works best to get a crispy outer layer without soaking in too much oil.