Cutlets refer to different things in different cultures. In North American cuisine for example, a cutlet is usually a thin slice of meat, poultry or fish, dipped in egg and batter/bread crumbs and then fried in oil. Whereas in Indian cuisine, a cutlet refers to a prepared stuffing (meat, chicken, fish or veggies cooked with spices) which is then dipped in eggs or batter, rolled in bread crumbs and then fried. The most popular version of cutlet in India are the vegetable cutlets because majority of the population within the country are vegetarians. The cutlets made in India are superbly crispy on the out and soft on the inside. Although in India, cutlets are made spicy, you can adjust the seasonings according to your taste and palate. One can even include or omit vegetables according to whatever is available.
Published Jul 17, 2013
- 3 Large Potatoes
- 2 Med Beets
- 2 Large Carrots
- 1/2 Med Cauliflower
- 1 SM Eggplant
- 1 Cup Mushrooms
- 1 Cup Frozen Peas
- 1 SM Onion
- 1 tsp Ginger
- 2 Whole Green Chillies
- 1/2 Bunch Cilantro Leaves
- 1/2 Bunch Mint Leaves
- 1 tsp. Garam Masala
- 1 tsp Cumin pd
- 1 tsp Coriander pd
- - - Salt to Taste
- - - Bread Crumbs OR Sooji (for breading)
- - - Oil for Frying
- Peel, wash and cut the potatoes, carrots and beet root into cubes. Cut the cauliflower into medium size florets. Cut the eggplant into cubes.Clean mushrooms with a wet cloth and cut into bite size pieces.
- Take a large pan and add all your cleaned, cut vegetables into it. Add salt, add very little water and cover and cook these for about 10 to 15 minutes until the vegetables are fork tender. Uncover and cook until all the water from the vegetables evaporate. Let it cool.
- Put all your vegetables into a food processor, add 3 tbsps. flour in and mash it.
- Finely chop the onion, green chillies, ginger, cilantro and mint leaves.
- Mix all the vegetables together thoroughly well. Adjust seasoning if needed. Soak three pieces of bread in some water for a few seconds. Take it out, completely squeeze off the water from the bread and crumble it into the prepared mix.
- Take some bread crumbs/semolina in a plate. Make desired shape of cutlet with your palms (you can use a cookie cutter).
- Roll the cutlet in bread crumbs/semolina and keep it aside on a platter.
- Heat some oil in a non-stick skillet. Fry the cutlets, a few at a time, till they turn brown on one side, then flip and fry on the other side until both sides are crisp on the outside.
- Serve with ketchup or a condiment of your choice.