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Home » RECENT POSTS » Veg cutlet Restaurant style, veg cutlet recipe

Veg cutlet Restaurant style, veg cutlet recipe

December 27, 2018 by Raks Anand 7 Comments / Jump to Recipe

Restaurant style veg cutlet

Veg cutlet restaurant style recipe with step by step pictures, Learn how to prepare restaurant style veg cutlet with  potato, carrot, peas and beetroot.

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 🎉🎆🎇

restaurant style veg cutlet

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. 

veg-cutlet-recipe
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1 from 1 vote

Veg cutlet restaurant style recipe

Veg cutlet restaurant style recipe with step by step pictures, Learn how to prepare restaurant style veg cutlet with  potato, carrot, peas and beetroot.
Course Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8
Cup measurements

Ingredients

  • 3 Potato – 3
  • ½ cup Carrot grated
  • ½ cup Beetroot grated
  • ¼ cup Peas fresh (or frozen)
  • 1 Onion
  • 1 tsp Ginger garlic paste
  • 1 Green chilli
  • ½ tsp Red chilli powder
  • ½ tsp Coriander seeds powder
  • 1 tsp Kitchen king masala
  • ⅛ tsp Turmeric
  • ¼ cup Coriander leaves chopped
  • 6 Mint leaves optional
  • 1 tsp Lemon juice
  • 2 tbsp Maida all purpose flour
  • ½ cup Bread crumbs
  • Salt – as needed
  • Oil – as needed

Instructions

Chopping work:

  • 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 cook further more for a 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.

Making cutlets:

  • 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.

Cooking cutlets:

  • 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.

Notes

  • 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. 

Veg cutlet restaurant style Step by step pictures:

  1. 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:

  1. Heat a pan with 2 tsp oil. Add chopped onion, green chilli and stir fry for a minute.howtostep1
  2. Add ginger garlic paste and fry for one more minute.
    howtostep2
  3. 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. howtostep3
  4. 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. howtostep4
  5. Add 2 tbsp bread crumbs and mix well. This step is optional. It helps absorbing moisture, binding the mixture and adds taste as well. howtostep5
  6. Cook for 2 minutes. Switch off flame, add lemon juice. Mix well and Set aside for cooling. howtostep6

Prepare coating

  1. 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. howtostep7

Shaping the cutlet

  1. Once the prepared vegetable mixture is cooled, divide into 8 equal sized balls.Flatten into patties (use this technique for shaping if you want). howtostep8
  2. Dip prepared patties in maida paste. let the excess paste drain and just evenly coated patty should be placed over the bread crumbs. howtostep9
  3. Use other hand to cover the patty with bread crumbs, by sprinkling bread crumbs all over it. Flip and make sure to coat evenly. howtostep10
  4. 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. howtostep11

Deep frying the cutlet

  1. 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. howtostep12
  2. Drain in paper towel once golden in colour. Repeat to finish. howtostep13

Serve hot with the best pair tomato sauce.

veg cutlet restaurant style

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Filed Under: RECENT POSTS, SNACKS

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Reader Interactions

Comments

  1. Tamil paiyan seriya....

    January 1, 2019 at 8:54 am

    Thanks for sharing !!

    Reply
  2. Sudha

    January 1, 2019 at 8:54 am

    Vow!!! Raks..Vow…. yummylicious…I am drooling over the pics 😉

    Reply
  3. Raks Kitchen

    January 1, 2019 at 9:01 am

    Thank you sudha 🙂

    Reply
  4. Tanisa

    January 13, 2019 at 4:49 am

    Hello Mam ur big fan since 2014. I love coiking. I want the below recipe to see in ur blog.. Will u do ths for me pls. https://www.chitrasfoodbook.com/2014/05/vengaya-oorugaionion-pickle-recipe.html?m=1 will u try this pls

    Reply
  5. Harini Kumarasamy

    January 13, 2019 at 4:50 am

    Super Raji… Its look yummy….Happy New Year Raji….

    Reply
  6. Shilpa

    April 5, 2019 at 2:40 pm

    can v use rice flour batter like maida/corn flour for coating n rava instead of bread crumbs ?

    Reply
    • Raks Anand

      April 7, 2019 at 10:11 pm

      Sure 🙂

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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