The best vegetable cutlet I have ever had is from Indian Coffee House in Pondicherry. My parents' family friend, Malayalam mami used to take me there every day when I was little. I can still remember the smell of those warm cutlets served with thinly sliced onion and ketchup. I made them guilt free in air fryer.
Ingredients:
4 large potatoes
1 large carrot
1 large beet root
1/2 cup green peas
2 teaspoon red chili powder/ paprika
1/2 teaspoon garam masala/ curry powder
salt to taste
2 Tablespoon all purpose flour
thinly sliced onion to serve
Method:
1. Boil vegetables in pressure cooker. Cool, peel and mash well.
2. Heat 2 teaspoon oil in a broad pan. Cook mashed vegetables with paprika, masala and salt. Remove from stove. Add 2 tablespoon flour and mix well.Allow to cool.
3. Make medium size balls of vegetable mixture. Flatten to make cutlet. Roll both sides in bread crumbs. Repeat process with remaining vegetable. Refrigerate for 30 minutes or leave in freezer for 10 minutes.
4. Remove from fridge. Lightly spray both sides of cutlets with oil. Place cutlets in air fryer. Cook for 15 minutes at 380, flipping once in between, until golden brown on both sides. Adjust temperature and cooking time after first batch.
5. Serve warm with thinly sliced onion and ketchup.
Note:
You can shallow fry cutlets on a skillet if you do not have air fryer.
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