Crispy Shallow-Fried Vegetable Cutlets

• •2 piece Potatoes (medium, boiled, peeled, and mashed)
• •1 cup Green Peas (fresh or frozen, boiled and lightly mashed)
• •1 cup Carrots (finely grated or very finely diced, lightly steamed)
• •1 cup French Beans (finely chopped, lightly steamed)
• •1 cup Onion (finely chopped)
• •1 tsp Ginger-Garlic Paste
• •1 piece Green Chili (finely chopped (adjust to taste))
• •1 tsp Coriander Powder
• •1 tsp Cumin Powder
• •1 tsp Garam Masala
• •1 tsp Turmeric Powder
• •2 tbsp Fresh Coriander Leaves (finely chopped)
• •to taste Salt
• •2 tbsp All-purpose Flour (for slurry)
• •4 tbsp Water (for slurry)
• •1 cup Breadcrumbs (for coating)
• •1 cup Oil (for shallow frying)

Instructions

1. 1

   In a large bowl, combine the mashed potatoes, mashed green peas, steamed carrots, steamed french beans, chopped onion, ginger-garlic paste, chopped green chili, coriander powder, cumin powder, garam masala, turmeric powder, fresh coriander leaves, and salt. Mix everything thoroughly until well combined and a cohesive mixture forms.

2. 2

   Divide the mixture into 12-16 equal portions and shape them into desired cutlet shapes (oval, round, or cylindrical).

3. 3

   Prepare the slurry: In a shallow bowl, whisk together the all-purpose flour and water until a smooth, thin batter is formed, without any lumps.

4. 4

   Place the breadcrumbs in another shallow dish. Dip each shaped cutlet first into the flour slurry, ensuring it's evenly coated, then gently transfer it to the breadcrumbs, pressing lightly to ensure a good coating on all sides.

5. 5

   Heat the oil in a large non-stick pan or tawa over medium heat for shallow frying. Once the oil is hot, carefully place a few cutlets into the pan, ensuring not to overcrowd it.

6. 6

   Shallow fry the cutlets for 3-5 minutes on each side, or until they are golden brown and crispy. Flip them gently to ensure even cooking and browning.

7. 7

   Once cooked, remove the cutlets from the pan and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite chutney (like mint or tamarind) or ketchup.

Chef's Tips

• 💡For extra crispiness, you can use panko breadcrumbs instead of regular breadcrumbs.
• 💡Ensure all vegetables are well-drained after boiling/steaming to prevent a soggy cutlet mixture.
• 💡For a make-ahead option, prepare and coat the cutlets, then refrigerate them for up to 24 hours. Fry just before serving.
• 💡Adjust the green chili to your preferred spice level. You can also add a pinch of red chili powder for more heat.