Gujarati cutlet or veg cutlet is a traditional Gujarati dish prepared during the wedding time or festival season. They are crispy from the outside while soft from the inside and are made with potatoes, mix vegetables and regular spices. I also share a restaurant-style coriander curd chutney recipe to serve with a cutlet. You can serve it as a tea-time snack or a party starter which is not only appreciated by kids but all age groups people. Do try this!
The key to making crispy veg cutlet at home are
- Firstly, I would like to suggest using a combination of vegetables and potatoes for this recipe to get a real and authentic taste.
- I use poha powder for the perfect binding of the cutlet. You can use breadcrumbs or soaked poha or roasted besan for binding the cutlet.
- Bread crumbs provide a crisp and hard texture, which would hold the shape of a cutlet while deep frying. however, instead of breadcrumbs, you may use vermicelli or roasted rava for a crunchy texture.
- I have deep-fried cutlets to get the best result. having said that you may also opt for the pan-fried or even shallow fry cutlet for a better health option.
- lastly, the shape does not play any major role in the taste and flavor of the cutlet. you may shape it as per your preference or as per your shaper.
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Crispy cutlet recipe | Gujarati cutlet recipe | veg cutlet with coriander curd chutney
Ingredients
For crispy veg cutlet
- 400 grm or 3 medium size boiled potatoes
- ¼ cup chopped carrot
- ¼ cup chopped capsicum
- ¼ cup chopped green beans
- ¼ cup boiled green peas
- 2 tbsp oil
- 1 tbsp white sesame seeds
- ¼ cup chopped onion
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp amchur powder
- ½ tsp kasuri methi
- ¼ tsp black salt
- ¼ tsp turmeric powder
- 1 tsp lemon juice
- 1 tsp sugar
- ½ cup poha powder
- ½ cup coriander leaves
For homemade bread crumbs
- 3-4 white bread
- For slurry
- 1/3 cup maida
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup water or as required for thin slurry
Other ingredients
- 1 cup bread crumbs for outer coating
- Oil for deep frying
For coriander curd chutney
- 1 cup fresh coriander leaves
- ¼ cup mint leaves
- 2 green chilli
- 1 inch ginger
- ¼ tsp cumin seeds
- Salt to taste
- 1 tbsp roasted chana dal
- 4 tbsp yogurt
- Water to grind chutney
Instructions
Making cutlet
- In a mixing bowl, mash boiled potatoes.
- Now in a pan, add oil, sesame seeds, onion and green chili, and ginger paste. Sauté till onion is translucent.
- Then add chopped carrots, capsicum, green peas, green beans, and salt. Sauté till vegetables become slightly soft. Mash vegetables slightly with a masher.
- Now add red chili powder, coriander powder, cumin powder, garam masala, amchur powder, Kasuri methi, black salt, turmeric powder, lemon juice, and sugar.
- Mix and saute until the spices are well combined and the vegetables are almost cooked.
- Switch off the gas and cool completely.
- transfer into mixing bowl with potatoes, also add poha powder and coriander leaves
- Mix well and make a dough. also, add more poha powder or roasted besan if required to form a dough.
- grease your hands with oil and now pinch a ball-sized dough. roll the round shape or heart shape cutlet. keep aside.
- Now grind fresh bread into the mixture jar and take it out into the pan. Roast till it becomes crispy. Home-made bread crumbs are ready.
- To prepare slurry, in a small bowl take maida, salt, and black pepper. Gradually add water and prepare a smooth lump-free batter.
- now dip the shaped cutlet mixture into slurry and then roll in vermicelli.
- freeze cutlet 10-15 minutes before frying.
- deep fry in hot oil, keeping the flame on medium. stir occasionally, without breaking the cutlets.
- fry until the cutlets turn golden brown and crisp.
- drain off the cutlet over a wire rack to remove excess oil.
- Serve crispy cutlet with coriander yogurt chutney.
Making coriander curd chutney
- In a mixture jar, add coriander leaves, mint leaves, green chilli, ginger, cumin seeds, salt, roasted chana dal, and yogurt. Grind it into a smooth paste.
- Serve chutney with crispy cutlet
Notes
- cool down boiled potatoes completely, so there is no moisture in it.
- poha powder or soaked poha absorbs all moisture from the cutlet mixture.
- if the cutlet mixture is slightly wet, then add some more poha powder or roasted gram flour to make it dry and perfect.
- roast bread powder on medium flame till it becomes crispy.
- The thickness of the flour slurry should be thin, runny, and easily coated to the back of a spoon.
- freeze cutlets 10-15 minutes before frying, do not freeze them for a longer time.
- fry cutlet on medium flame.
- veg cutlet taste great when it is served hot with chutney.
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