Vegetable Cutlet (Bengal Style)
Winter is here and I am sure like me you also crave for fritters or cutlets. Sharing with you all a very delicious recipe with few secret ingredients - “Vegetable Cutlet”. This recipe is bit different from regular veggie cutlet. This recipe is inspired from Bengal Style Vegetable chop. Bengal style or Kolkata style cutlet also known as chop are potato, beetroot and carrot based sweet and spicy cutlets. Along with three key vegetable, roasted peanuts are also added to give a nice crunch to the recipe. Beet give theses veggie nice color and sweet taste. So, for a variation I have just added few extra vegetables.
These culets are coated with fine roasted vermicelli, you can use bread crumbs too. Coating is very important as these cutlets are very soft and light, coating gives a nice crispy outer layer and help them from bursting while deep frying. You can make these cutlets in advance and refrigerate them before frying. Give this recipe a try. Serve hot with Tomato ketchup, Mint coriander chutney or with Mustard sauce (Kasundi).
Step by Step Instructions with Photos
Vegetables for Mixture
- Boil potatoes and let them cool down. Once cool grate or mash with potato masher.
- Boil beet and grate once cool.
- Now boil finely chopped beans & carrots, corn, peas in enough water till everything turns soft.
- Now in a mixing bowl add mashed potato, boiled vegetable and grated beet.
- Next add in ginger-garlic paste, chopped green chilies, chopped coriander leaves. Give it a mix, mashing all the vegetable with light hand.
- Next add chaat masala, chili powder, salt, lemon juice and give a mix. Next add in chopped coriander and mix. Don’t over mix it.
- Now add bread crumbs as required to make a smooth consistency mixture. It should not be too tight or too loose.
- Next add in crushed roasted peanuts. mix well
- Now refrigerate the mixture for 30 minutes to set.
Shaping & Frying
- In a wide plate or bowl mix corn flour with water to make thin consistency paste.
- In another plate or bowl take crushed fine roasted vermicelli.
- Now after half hour take the mixture out of freeze.
- Divide the mixture into around 30 equal balls. If the mixture is too sticky, grease your hands with oil.
- Next between grease palm shape each ball in your favorite cutlet shape. I shaped them cylindrical shape.
- Now coat the cutlet with batter. These cutlets are soft and light, so be gentle while coating the better.
- Next coat vermicelli over batter coated cutlet. Here you can use bread crumbs if vermicelli is not available.
- Repeat the process for remaining cutlet.
- Once done keep cutlet refrigerate for next 15-30 minute. This step help cutlet to set before frying.
- Heat enough oil in a pan for deep frying.
- Deep fry the cutlets in hot oil until golden brown or vermicelli coating turns crisp and golden brown. Don’t over crowd the pan
- Remove the cutlet on kitchen paper towel. Serve hot with Tomato ketchup / Mint coriander chutney or Mustard sauce (Kasundi)
Recipe Card
Sharing with you all a very delicious recipe with few secret ingredients - “Vegetable Cutlet”. This recipe is bit different from regular veggie cutlet. This recipe is inspired from Bengal Style Vegetable chop. Bengal style or Kolkata style cutlet also known as chop are potato, beetroot and carrot based sweet and spicy cutlets.
- 4 cups Potato (boiled & mashed)
- 1 medium/ ½ cup inch Beet (boiled)
- 1 cup Beans (finely chopped)
- 1 cup Carrot (finely chopped)
- 1 cup Corn
- 1 cup Pea (cut into 1 inch)
- 1 Tbsp. Garlic (grated or minced)
- 1 Tbsp. Ginger (grated or minced)
- 2-3 Green chili
- ¼ cup Fresh coriander leaves
- 1 cup Tbsp. Roasted Peanuts (roughly crushed)
- 1 Tbsp. Chaat masala
- 1 Tsp. Red chili powder
- inch Salt to taste
- 1 Tbsp. Lemon juice
- ½ -1 cup Bread crumbs
- 4-6 Tbsp. Corn flour
- ¼ - ½ cup Water
- 150 gm Tbsp. Fine roasted vermicelli, (crushed, Alternatively you can use bread crumbs)
- Oil (for frying)
Boil potatoes and let them cool down. Once cool grate or mash with potato masher.
Boil beet and grate once cool.
Now boil finely chopped beans & carrots, corn, peas in enough water till everything turns soft.
Now in a mixing bowl add mashed potato, boiled vegetable and grated beet.
Next add in ginger-garlic paste, chopped green chilies, chopped coriander leaves. Give it a mix, mashing all the vegetable with light hand.
Next add chaat masala, chili powder, salt, lemon juice and give a mix. Next add in chopped coriander and mix. Don’t over mix it.
Now add bread crumbs as required to make a smooth consistency mixture. It should not be too tight or too loose.
Next add in crushed roasted peanuts. mix well
Now refrigerate the mixture for 30 minutes to set.
In a wide plate or bowl mix corn flour with water to make thin consistency paste.
In another plate or bowl take crushed fine roasted vermicelli.
Now after half hour take the mixture out of freeze.
Divide the mixture into around 30 equal balls. If the mixture is too sticky, grease your hands with oil.
Next between grease palm shape each ball in your favorite cutlet shape. I shaped them cylindrical shape.
Now coat the cutlet with batter. These cutlets are soft and light, so be gentle while coating the better.
Next coat vermicelli over batter coated cutlet. Here you can use bread crumbs if vermicelli is not available.
Repeat the process for remaining cutlet.
Once done keep cutlet refrigerate for next 15-30 minute. This step help cutlet to set before frying.
Heat enough oil in a pan for deep frying.
Deep fry the cutlets in hot oil until golden brown or vermicelli coating turns crisp and golden brown. Don’t over crowd the pan a
Remove the cutlet on kitchen paper towel. Serve hot with Tomato ketchup / Mint coriander chutney or Mustard sauce (Kasundi)
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