Fresh coriander leaves - a handful, finely chopped
For crumbing:
Maida/All-purpose flour - 4 tbsp
Corn flour - 2 tbsp
Breadcrumbs - 1 cup, approximately
Salt - a pinch
Water as required
Instructions
First you have to make the cutlet mixture. To do that, heat the oil in a frying pan and temper the hot oil with cumin seeds, asafetida, chopped ginger & green chillies.
Stir and cook them in hot oil for half a minute. Then add the mixed vegetables - finely chopped carrot, beetroot, French beans and also the green peas.
Sauté the veggies over medium heat for 5 minutes and then add all the powdered spices - turmeric, coriander, red chilli powder, garam masala and salt & black pepper.
Mix the spices nicely with all veggies and let them cook for 2 more minutes.
Then switch off the flame and transfer the veggies to a large mixing bowl and allow them to cool down completely.
While the vegetables are cooling down, peel the boiled potatoes and mash them well on a plate using a potato masher making sure there is no lump.
Now coming back to the sautéed veggies, once they are completely cool, add a tablespoon of corn flour and 3 tablespoons of breadcrumbs.
Also add the mashed potatoes, dry mango powder a.k.a amchur, freshly chopped coriander leaves and salt as per your taste to the vegetables.
Now mix all the ingredients well using your hands; you do not have to knead the mixture but just nicely mix all ingredients so that the seasoning and veggies are evenly distributed within the mashed potatoes.
To shape the vegetable cutlets, take about 3 tablespoons of the mixture in your clean hands & roll it between your palms to make a smooth ball.
Now give it the droplet shape by pressing one end between your palms. Then place the cutlet on one hand and press it in a quick single stroke with the other hand to form the flat cutlet shape. Prepare all the vegetable cutlets similarly.
Now you have to make the breading station. For that, combine 4 tablespoons of maida, 2 tablespoons of corn flour and salt in a mixing bowl.
Then slowly pour water over it while whisking continuously to form a semi-thin slurry. Whisk it evenly making sure there is no lump.
In another tray or plate, take the breadcrumbs and season it with salt. Place the slurry and breadcrumbs side by side; your breading station is ready.
Now take one shaped cutlet at a time and carefully dip it into the maida-corn flour slurry and coat it well on both sides. You can use a fork to flip the cutlet over making sure not to break it.
Now carefully lift the cutlet up from the slurry using either a fork (use it like a spoon and do not poke the cutlet) or with your hand letting the excess slurry drip off.
Immediately drop the cutlet on the plate with breadcrumbs and cover it well on both sides with breadcrumbs by lightly pressing them over the cutlet. Make sure there is an even & smooth layer of the breadcrumbs.
Coat all the cutlets similarly - first dip inside the slurry and then coat with breadcrumbs.
To fry the cutlets, heat oil in a deep frying wok until it gets moderately hot but not smoking.
Then drop the breaded cutlets one by one into the hot oil carefully but without overcrowding the wok allowing the cutlets to float around the oil freely.
Deep fry the vegetable cutlets over medium flame until golden brown & crispy, flipping them in between once; it would take about 2 to 3 minutes per side.
Once your vegetable cutlets turn golden brown, take them out using a slotted spoon and transfer them to a plate lined with an absorbent kitchen towel to soak up the excess oil.
Your tasty & tempting vegetable cutlets are ready! Serve them hot with ketchup or green chutney! Enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2024/05/vegetable-cutlets-street-style/