Veg Cutlet Recipe Without Breadcrumbs

Traditional Veg Cutlet recipes often call for breadcrumbs, which may not be suitable for those following a gluten-free or low-carb diet. But fear not! We have the perfect solution for you. In this recipe guide, we will share a mouthwatering veg cutlet recipe without breadcrumbs that are sure to satisfy your cravings while keeping you on track with your health goals.

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At its core, a veg cutlet is a versatile dish that can be enjoyed as a snack, appetizer, or even a main course.

This Veg Cutlet recipe without breadcrumbs is not only suitable for vegetarians but can also be easily modified to cater to vegan diets.

About the Veg Cutlet recipe without breadcrumbs :

By using a medley of vegetables, including carrots, beans, peas, and corn, we are able to create a colorful and nutrient-rich base for the cutlets. These vegetables are not only packed with vitamins, minerals, and fiber but also lend a delightful taste that will leave your taste buds singing with joy.

But what makes this recipe truly outstanding is its adaptability. You can customize it to suit your preferences and dietary needs. With just a few adjustments, you can make this recipe truly your own.

In the following sections, we will provide a detailed step-by-step guide on veg cutlets recipe without breadcrumbs.

Ingredients :

• 3 boiled potatoes
• 1 finely chopped carrot
• 1/2 cup green peas
• 1/2 tsp hing
• 2 tbsp white sesame
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1.5 tbsp ginger-chili paste
• 1 tsp garam masala
• 2-3 tsp dry mango powder
• 2 tsp powdered sugar
• 1/2 cup coriander leaves
• salt to taste
• 4 tbsp corn flour or 4 tbsp rava (semolina)
• Oil for shallow frying

How to make Veg Cutlet?

Firstly, put 1 finely chopped carrot and 1/2 cup green peas in a mixer jar and grind them.

In a pan, heat some oil. Then put 1/2 tsp hing and 2 tbsp white sesame. Mix and cook it.

After that, add the ground carrot and peas mixture. Mix well.

Then put 1/2 tsp turmeric powder and 1 tsp red chili powder. Mix properly and saute for 3 to 4 minutes on medium flame.

In a mixing bowl, combine the 3 mashed potatoes, 1.5 tbsp ginger-chili paste, 1 tsp garam masala, 2-3 tsp dry mango powder, 2 tsp powdered sugar, 1/2 cup coriander leaves, and salt to taste.

Then add carrot-peas mixture. Mix well until all the ingredients are evenly incorporated.

Take a small portion of the vegetable mixture and shape it into a ball.

Repeat this process until all of the mixture is used. Ensure that the cutlets are of uniform size for even cooking.

Then take each cutlet and coat it evenly with corn flour or rava (semolina) on all sides, pressing gently to make sure the breadcrumbs adhere well.

After that, give the shape in which you want to make the cutlets.

Now, heat a non-stick pan or skillet and add a generous amount of oil for shallow frying.

Once the oil is hot, carefully place the cutlets in the pan. Cook each side for about 4-5 minutes or until golden brown and crispy.

Once the cutlets are cooked to perfection, remove them from the pan and place them on a paper towel to absorb any excess oil.

The Veg Cutlet is ready. Serve the veg cutlets hot with your favorite chutney or sauce.

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RECIPE CARD

Try out this delightful veg cutlet recipe without breadcrumbs. Spread the joy of healthy eating by commenting below and sharing with others who would love a flavorful twist on traditional cutlets.