Vegetable Bread Cutlet is a
cutlet variety that gives a very crispy outside and soft inside. As it is a good
mixture of vegetables, it is healthy for kids too. Another good aspect is that
it consumes very less oil.
Recipe Cuisine : Indian | Recipe Category: Snacks
Preparation Time: 15 mins | Cooking Time: 15 mins |
Yields: 25 pieces
Ingredients:
Carrot
|
2
|
Beans
|
15
|
Peas
|
½
cup
|
Potato
(medium size)
|
3
|
Bread
Slices
|
2
+ 3 (5)
|
Ginger
Garlic Paste
|
2
tsp
|
Garam
Masala Powder
|
1
tsp
|
Salt
|
As
required
|
Oil
|
For
deep fry the cutlets
|
For Binding:
|
|
Corn
flour
|
2
tbsp
|
Water
|
¼
cup
|
Procedure:
1. Peel the skin of the carrots and chop them
into small pieces.
2. Remove the head and tail of
the beans and chop them into small pieces.
3. Pressure cook the carrots,
beans and peas with little water and little salt for one whistle in medium
flame.
4. After pressure has gone,
strain the water from the cooked vegetables and keep them aside.
5. Wash the potatoes and chop
them into 3-4 big pieces and pressure cook with little water and salt for 3-4
whistle in medium flame.
6. After pressure has gone,
strain the water from potatoes and allow it to cool down. Then remove the skin
of the potatoes and smash them well with smasher or with your hands.
7. Now add cooked vegetables, ginger garlic
paste, garam masala and salt with potato mixture. Mix them well and keep it
aside.
8. Take 2 bread slices and dip
the slices into the water. ( you can use vegetables cooked water) Squeeze the
water from the bread completely and add with above potato mixture. Mix them
well and keep it aside.
9. Mix the corn flour and water. If it is too
thick add more for water for dilute.
10. Grind the remaining bread
slices into coarse powder using the dry mixie jar. Then spread the powder on
the plate.
11. Make small tomato sized
balls from the potato-bread mixture. Then dip the balls into the corn flour
water mixture. Do this step for all the balls and keep them in a plate.
12. Now rotate the balls over
the bread crumbs till all sides of the ball coated with bread crumbs. Then
gently press the balls in between your palms.
13. Heat the oil in a frying
pan, deep fry the pressed cutlets till they become golden in both sides.
Crispy and tasty cutlets are ready. Serve
with tomato ketchup.
Note:
1. I have used normal bread but
you can use wheat bread also.
2. Don’t waste the vegetable
cooked water and potato cooked water. You can use this for dipping the bread
slices; or use it in soups, rasam, etc.,
3. I have added 2 bread slices
with potato mixture, but you can add 1 0r 2 more till you can able to make
balls.
4. I have deep fried the
cutlets, but you can shallow fry or use dosa tawa to toast it.
Click here for more bread recipes.
Click here for more bread recipes.
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