My passion for cooking comes from my mother. She is a wonderful cook and has fed me many amazing dishes over the years. One of the dishes that has stayed with me since childhood is her Veg Cutlet. I have a lot of pleasant memories with this dish, whether it is a long train journey with family, recess break in school and college, or sharing your lunch with colleagues, this dish I love to share!
Made with 7 veggies, this is one wholesome dish that can be had as an evening snack, an appetizer or just a meal. As the cutlets are loaded with veggies and are shallow fried, they are healthy and you can binge on them without feeling guilty.
Serve it hot with tomato ketchup and green chutney.
Place the tikki inside a bun, add some lettuce, a slice of onion and tomato and you have a mouth watering burger.
⏱️ Preparation time: 20 minutes
🥘 Cooking time: 30 minutes
⏳ Total duration: 50 minutes
Type of meal: Snacks / Appetiser
Cuisine: Indian
🍽️ Serves upto 4 persons (approx. 40 cutlets)
Ingredients:
- Beetroot: 3 (~250 gms) (finely chopped)
- Carrot: 2 (finely chopped)
- Potato / Sweet Potato: 2 (finely chopped)
- Beans: 1 cup (~ 100 gms) (finely chopped)
- Cabbage: 1 cup (~100 gms) (finely chopped)
- Green bell pepper (capsicum): 2 (finely chopped)
- Onion: 1 (finely chopped)
- Ginger: 1 bulb
- Green chilli: 3
- Bread: 8 – 10 slices
- Bread crumbs: 1/2 cup
- Coriander leaves: handful (finely chopped)
- Chaat masala: 2 tbsp
- Salt as per taste
- Turmeric powder: 1/4 tsp
Instructions:
- Finely chop all the veggies, add salt and turmeric powder, and boil it in a pressure cooker upto 5 whistles (except onion).
- Sauté the finely chopped onion in a saucepan.
- Grind 8 – 10 slices of bread, ginger and green chilli to a fine powder.
- In a large mixing bowl, add the powdered bread, boiled veggies (without the vegetable stock) and sauteed onion. Add chopped coriander leaves, chaat masala and salt and mash all the ingredients well.
- Make small balls of the dough, flatten it and make cutlets. Coat them with breadcrumbs.
- In a saucepan, drizzle oil and shallow fry the cutlets till they turn golden and crip. Flip it over, and cook the other side as well.
- Serve them hot with coriander chutney, yoghurt garlic dip and ketchup.
Notes:
- Ensure you add very little water (less than 1/4 cup) while boiling the veggies.
- When you add the boiled veggies in the mixing bowl, ensure you drain out the vegetables stock. The dough should be firm to make the cutlets. In case the dough is sticky then add powdered bread slices or corn flour to absorb the excess moisture.
- Adjust the ingredients based on the number of persons you are making it for.
Bon Appetit!
