Veg cutlet restaurant style recipe with step by step pictures, Learn how to prepare restaurant style veg cutlet with potato, carrot, peas and beetroot.
I always wanted to try veg cutlet with onion and ginger garlic paste as the one I usually make is no onion no garlic veg cutlet recipe. I have tasted in restaurant couple of times and recently in a get together. It was super flavourful and delicious and just restaurant style melt in mouth. When we asked Deeps, she told she deep fried in coconut oil. Also the kitchen king masala does the magic. So I wanted to try it out with onion and ginger garlic paste as well as kitchen king masala, I did not try coconut oil as I had no stock enough for deep frying. Do try if you have (virgin)coconut oil.
As the year coming to end and my new kitchen is almost ready, I am really looking forward for the New year for a great start 😍 Here, wishing all my reader friends a very Happy, Prosperous and Healthy New Year 🎉🎆🎇
- I prefer to cook potato in microwave since it comes out dry. To microwave potato, wash well, poke it in one or two places. Place it in oven and cook for 4 minutes. Turn the potatoes in between for even cooking. Give 2 mins standing time before peeling off the skin.
- If pressure cooking potato, make sure not to over cook.
- Red chilli powder can be adjusted according to your spice level.
- Maida paste should not be too thick.
Tags:cutlet, veg cutlets, restaurant style
Veg cutlets restaurant style Step by step pictures:
- Cook potato, either by pressure cooking for 3 whistles (wash, cut into two and then cook with water to immerse it) or by microwaving for 4 mins. I microwaved to avoid water retention. Mash it well. Finely chop onion, green chilli. Keep grated carrot, beetroot and chopped coriander leaves ready. Gather other ingredients needed.
Preparing the cutlet mixture:
- Heat a pan with 2 tsp oil. Add chopped onion, green chilli and stir fry for a minute.
- Add ginger garlic paste and fry for one more minute.
- In goes the vegetables grated carrot, beetroot and peas. Sprinkle 2 pinches of salt. Fry for a minute. Cook covered for 3 minutes or until the vegetables are soft in medium flame.
- Mash slightly using potato masher or with ladle itself. Add cooked and well mashed potato, coriander leaves (mint leaves if adding) and red chilli, kitchen king masala, turmeric powders with required salt.
- Add 2 tbsp bread crumbs and mix well. This step is optional. It helps absorbing moisture, binding the mixture and adds taste as well.
- Cook for 2 minutes. Switch off flame, add lemon juice. Mix well and Set aside for cooling.
- First let’s prepare the maida paste for coating. In a shallow bowl, mix 2 tbsp of maida with a pinch of salt and enough water to make a thin paste out of it. Keep bread crumbs ready in a plate.
- Once the prepared vegetable mixture is cooled, divide into 8 equal sized balls.Flatten into patties (use this technique for shaping if you want).
- Dip prepared patties in maida paste. let the excess paste drain and just evenly coated patty should be placed over the bread crumbs.
- Use other hand to cover the patty with bread crumbs, by sprinkling bread crumbs all over it. Flip and make sure to coat evenly.
- Reshape if needed. Arrange in a plate.You can also use a fork to coat the cutlets with maida paste. Just use the fork like a spoon. Do not poke it. Repeat to finish. Keep covered until frying. Use cling wrap and keep refrigerated if you are planning to make it later.
- Heat enough oil in a kadai and once hot (do not let the oil fume, otherwise the cutlets turn dark in colour quickly), drop the cutlets carefully to oil. Cook in medium flame. Flip in between for even cooking.
- Drain in paper towel once golden in colour. Repeat to finish.
Serve hot with the best pair tomato sauce.