Veg Cutlet Recipe | The Bengal Recipe

Origin of cutlet 

The word cutlet, which is a French favourite called cotelette, originally meant “creating interest in the cutlet.” It denotes shape, cover, and fry. Cutlets exist in a variety of forms. Cutlet, or “kaatlet” as it is known in Bengal, dates back to colonial times. It is believed that potatoes were brought to India by the Portuguese,

The cutlet appeared to be a fantastic find because Bengalis already adored fried foods. Cutlets gradually spread to the point where even leftover sabzis managed to transform into a cutlet.  It was easy to prepare, attractive, and filling all at once. The Bengali fondness for fish gradually gave place to cutlets. 

The cutlet gained popularity after being introduced by the iconic Indian Coffee House on College Street in Kolkata. 

About cutlet 

A cutlet is typically a mixture of meat or vegetable that has been breaded, dipped in egg, and deep-fried. There is a variety of cutlets, including brown rice, chicken, mutton,  paneer, yam, soya, tofu, oats, and much more. 

The components in the cutlet are already cooked, so all that was needed was for the top to crisp up, which could be achieved with some easy shallow frying or even a few minutes on a lightly oiled tava. While most people choose to cover their cutlets in maida /all-purpose flour or cornflour slurry, there are now healthy alternatives available, such as dipping it in gram flour and water (slurry) before covering it in crumbs.

This beloved snack, which is often eaten as a finger meal, is typically served with a variety of chutneys, including ketchup, green chutney, dates chutney, and tamarind chutney. Although the ingredient list may appear lengthy, the preparation is relatively straightforward, and the snack is ideal for a picnic and can be enjoyed at any time of day.

Ingredients in a veg cutlet recipe

Vegetables – vegetables, include 3 to 4 varieties in a veg cutlet, keeping potato as a base you can use any preferred vegetable.

Spices – basic spices like turmeric powder, coriander powder, garam masala, red chilli powder are added to the veg cutlet.

Ginger and green chilli – ginger and green chilli give extra spice to the veg cutlet, you can skip them if you don’t like it.

All-purpose flour – is mixed with water to form a paste, and patties are dipped and then coated with bread crumbs. You can also use cornflour or besan slurry instead of all-purpose flour.

Bread crumbs – breadcrumbs give a crispy texture to the cutlets, along with the breadcrumbs, rice flour can also be used for coating the patties.

Coriander leaves and lime juice– coriander leaves and lime juice is added to get the extra zest in the patties. 

Ingredients for veg cutlet recipe

• Boiled potatoes – 3 
• Finely chopped carrot – 1
• Green peas – ½ cup
• Finely chopped french beans – 4 to 5
• Finley chopped beetroot – ½ 
• Finely chopped green chilli – 1
• Finely chopped ginger – 1 tsp
• Finely chopped onion – 1
• Kashmiri red chilli powder – ½ tsp 
• Breadcrumbs – ½ cup
• All-purpose flour – 2 tbsp 
• Coriander powder – 1 tsp
• Garam masala powder – ½ tsp
• Turmeric powder – ¼ tsp
• Finely chopped coriander leaves – 1 tbsp
• Lemon juice – 1 tsp
• Salt – ½ tsp
• Oil

Method to prepare veg cutlet recipe

1. Steam cook the vegetables 1 carrot, ½ beetroot, ½ cup green peas, and, 4 to 5 french beans in a saucepan and keep it aside.
2. You can also boil the vegetables or pressure cook them with potatoes and keep them aside.
3. Strain the water from the vegetables and if it is steam cooked, transfer it to a bowl.
4. Heat a thick-bottomed pan, as it heats add 2 tsp oil, as the oil heats add 1 finely chopped onion, 1 tsp finely chopped ginger and 1 finely chopped green chilli and fry well.
5. Add the steamed cooked vegetables along with the boiled, peeled and chopped potato, mix and mash well.
6. Add 1 tsp coriander powder, ½ tsp garam masala, ½ tsp Kashmiri red chilli powder, ¼ tsp turmeric powder, and ½ tsp salt and mix well.
7. Turn off the heat and add 2 tbsp cup bread crumbs, 1 tbsp finely chopped coriander leaves, and 1 tsp lemon juice and mix well.
8. Make equal-shaped patties from the mixture and keep them aside.
9. You can form heart-shaped patties by shaping them in your hand and set aside.
10. In a bowl mix 2 tbsp all-purpose flour with 3 tbsp water to form a thin paste.
11. Dip the patties in the flour batter, in a plate take the remaining breadcrumbs and coat the patties with the breadcrumbs.
12. Heat oil in a frying pan for shallow frying of the patties.
13. As the oil heats place the patties in the pan and shallow fry them until they become crisp and brown on both sides.
14. Once the patties are fried well, remove them from the pan and place it on tissue paper to drain excess oil.
15. You can also deep fry the cutlets in oil in a deep-bottomed pan on a medium flame.
16. Tasty and crispy veg cutlet is ready to serve with ketchup or chutney.

Tips and tricks for the preparation of veg cutlet recipe

• You can either boil or steam the vegetables. Vegetables can be cooked in a healthy way using the steam method.
• To ensure an equal surface when forming vegetable cutlets from the mixture, grease your palms with oil.
• By using cutlet moulds, you may create veg cutlets in a variety of shapes.
• Cutlets can be shallowly fried or deep fried, based on your preference.
• You can include vegetables of your choice.
• Usage of red chillli powder and green chilli can be altered according to your spice level.

Veg Cutlet Recipe

Veg cutlets are vegetable patties, that are pan-fried, with a mild seasoning, which is crispy on the exterior and soft on the inside

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Snack

Cuisine Indian

Servings 4

Calories 141 kcal

Ingredients

  

Ingredients for veg cutlet recipe

• 3 Boiled potatoes
• 1 Finely chopped carrot
• ½ cup Green peas
• 4 to 5 Finely chopped french beans
• ½ Finley chopped beetroot
• 1 Finely chopped green chilli
• 1 tsp Finely chopped ginger
• Finely chopped onion – 1
• ½ tsp Kashmiri red chilli powder
• ½ cup Breadcrumbs
• 2 tbsp All-purpose flour
• 1 tsp Coriander powder
• ½ tsp Garam masala powder
• ¼ tsp Turmeric powder
• 1 tbsp Finely chopped coriander leaves
• 1 tsp Lemon juice
• ½ tsp Salt

Instructions

 

Method to prepare Veg Cutlet Recipe

• Steam cook the vegetables 1 carrot, ½ beetroot, ½ cup green peas, and, 4 to 5 french beans in a saucepan and keep it aside.
• You can also boil the vegetables or pressure cook them with potatoes and keep them aside.
• Strain the water from the vegetables and if it is steam cooked, transfer it to a bowl.
• Heat a thick-bottomed pan, as it heats add 2 tsp oil, as the oil heats add 1 finely chopped onion, 1 tsp finely chopped ginger, and 1 finely chopped green chilli and fry well.
• Add the steamed cooked vegetables along with the boiled, peeled, and chopped potato, mix and mash well.
• Add 1 tsp coriander powder, ½ tsp garam masala, ½ tsp kashmiri red chilli powder, ¼ tsp turmeric powder, and ½ tsp salt and mix well.
• Turn off the heat and add 2 tbsp cup bread crumbs, 1 tbsp finely chopped coriander leaves, and 1 tsp lemon juice and mix well.
• Make equal-shaped patties from the mixture and keep them aside.
• You can form heart-shaped patties by shaping them in your hand and set aside.
• In a bowl mix 2 tbsp all-purpose flour with 3 tbsp water to form a thin paste.
• Dip the patties in the flour batter, in a plate take the remaining breadcrumbs and coat the patties with the breadcrumbs.
• Heat oil in a frying pan for shallow frying of the patties.
• As the oil heats place the patties in the pan and shallow fry them until they become crisp and brown on both sides.
• Once the patties are fried well, remove them from the pan and place them on tissue paper to drain excess oil.
• You can also deep fry the cutlets in oil in a deep-bottomed pan on a medium flame.
• Tasty and crispy veg cutlet is ready to serve with ketchup or chutney.

Keyword veg cutlet

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