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February 19, 2010

Vegetable Cutlet Recipe-Snacks Recipe

Vegetable cutlet recipe

Today I made an easy to make and yummy vegetable cutlet recipe for our tea time snack. I took this recipe from Mrs.Mallika Badrinath’s cookbook and modified slightly. A cutlet can be made with many variations as per your wish. If you like to make Kerala style Vegetable Cutlet recipe, add some cooked beetroot,use coconut oil for sautéing the vegetables and eggs for dipping the cutlet.Actually speaking,cutlet looks and tastes the best only when it is deep fried.But being a calorie conscious girl,I always shallow fry them using little oil in a dosa pan and had 3-4 of them heartilyWinking.Ok,lets see how to make this yummy vegetable cutlet recipe for tea time snack.
Do check out my Paneer Cutlet using Mother's Recipe Instant Poha Mix if u are interested !

Vegetable cutlet recipe

Vegetable cutlet recipe Vegetable cutlet recipe for tea time snack
Cuisine: Indian
Category: Snack
Serves: 8-10 nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

To pressure cook
  • Potato - 2 nos ( Medium sized)
  • Carrot - 1 no (medium)
  • Green peas - 1/4 cup
  • Water - as needed
To saute
  • Cooking oil - 1 tbsp
  • Cumin seeds/Jeera - 1/2 tsp
  • Big onion - 1 no ( finely chopped)
  • G&G paste - 1 tsp
  • Red chilli powder - 3/4 - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Garam masala powder - 1 tsp
  • All purpose flour/Maida - 2-3 tbsp
  • Salt - as needed
  • Coriander leaves - to garnish
  • Lemon juice - few drops
To coat the cutlet
  • Corn flour - 2 tbsp
  • Water - 3-4 tbsp
  • Bread crumbs - 1/2 cup
  • Cooking oil - as needed to fry the cutlets

  • Wash and pressure cook the potato,carrot and green peas together in the required water.After the steam is released,peel the skin of potato and mash it well.Grate the whole cooked carrot and mash the peas.Mix all the vegetables and set aside.Grind the bread to a fine powder and keep the bread crumbs ready in a plate.
Vegetable cutlet recipe

  • Chop the onions and coriander leaves finely.Heat oil and splutter cumin seeds.Add big onions and saute till it turns transparent.Now add the g&g paste and saute till its raw smell vanish.Now add the salt,turmeric powder,red chilli powder and garam masala powder.Mix well for a minute.
  • Lastly add the mashed vegetables and mix well.Add maida and make a dough like whole mass.There should not be any moisture in the cutlet dough.Switch off the flame and sprinkle some lemon juice.Garnish with coriander leaves.Cutlet dough is ready.( Add little more maida or bread crumbs if u feel the dough is watery and too sticky)
Vegetable cutlet recipe
  • Take a ball sized dough and pat it thick to make the cutlet shape.Arrange all the cutlets in a plate.Mix the corn flour,water and make a smooth paste.Make sure the paste is not too thin or thick.Keep the bread crumbs ready in a plate.
Vegetable cutlet recipe
  • Now take a cutlet and dip in the corn flour batter.Dip in the bread crumbs.Repeat this again if u want super crispy exterior for the cutlet.Arrange them in a plate.Heat a dosa pan or a tawa.Drizzle few tsp of oil and drop 2-3 cutlets.Cook in medium flame by flipping them once or twice in the middle carefully using a dosa flipper.Cook till both the sides turn golden brown. Cook all the corners by holding in a tong.Remove in a plate and enjoy with tomato ketchup ! It tastes crispy outside and soft inside.
Vegetable cutlet recipe

  • You can make these cutlets using potato alone.
  • For variations and to make this cutlet more healthy add grated beetroot too.
  • Adjust the quantity of spice powders as per your taste buds.
  • If you are making cutlets for kids,deep fry them to enjoy the best taste.
  • You can also replace garam masala powder with chat masala powder.
Here is the old picture of cutlets :)
Vegetable cutlet recipe

Easy,yummy cutlets are ready to enjoy with tea/coffee !
Vegetable cutlet

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February 4, 2010


Veg momo
(Pics updated)

I had this in my friend’s house.She prepared steamed & deep fried Momos.Both were tasting excellent. We liked it very much.Generally Momos are prepared only with Maida/All purpose flour.I have posted two versions , one with maida & another one with maida & wheat flour in 2 :1 ratio.But the color of wheat ones don't look good ;). After tasting these momos , my MIL started making it with  wheat flour.She said it tastes good when eaten hot..More than the color , its healthy , she said :) I prepared a dip /chutney as an accompaniment.It was  a nice combination.As i prepared idli along with momos , we had this chutney for both idly & momos. I’ve given the recipe for momo sauce/dip at the end of this post.. As i prepared the dough & filling in very less quantity , i made less number of deep fried momos..

I wanted to update the pictures of momo as it the most popular post in my blog :) ..Before updating the old pictures , i wanted to c the shape of momos served here in restaurants.Last week my hubby took me to a chinese restaurant and there i tasted momos in different shapes.They looked very cute and small in size.. I wanted to try those shapes and i finally got the idea after watching an you tube video of veenas kitchen where she had posted the recipe from the chef’s hands.He had very well explained the different shapes..Thanks a lot to veena’s kitchen and the chef Smile . I have tried to give the step by step pictures for different shapes. Hope i can make it perfect in future ..Last but not the least , momos has to be served really hot to enjoy its original flavour & taste..
Check out my another version of momos chutney HERE


 1 cup = 200ml
  • Maida – 1 cup
  • Cooking oil - 1 tsp ( to make dough) +1 tsp ( to add in water while steaming)
  • Salt & water – as required.
For stuffing :
  • Carrot – 2 nos (Finely chopped )
  • Cabbage – 1 cup ( finely shredded / chopped )
  • Big onion – 2 nos (-d0-)
  • Garlic – 5-8 flakes (-do-)
  • White Pepper powder - 1 tsp (adjust)
  • Soya sauce – 1/2 tsp
  • Ajinomoto – 2 pinches (optional)
  • Salt – As required
  • Oil – 2 tbsp
  • Mix Maida with salt,water and a tsp of oil to make a soft pliable dough.Keep it covered for 30 minutes.
momo tile2
  • Chop all the vegetables very finely..Take a wide mouthed kadai with 2tbsp of oil and add the onions & garlic pieces.Saute for sometime.Then add vegetables.
  • Saute well in high flame, keep tossing for 3 minutes.Add salt , soya sauce ,White pepper powder and Ajinomoto (optional ).Toss it well and switch off the flame.
Momo tile
  • Now take the dough and make very small sized balls ( 20 gms weight) of even size.
  • Roll it to make a thin small poori of 4-5 inches. Then take a tsp of stuffing and keep it in the center of the poori.
momo tile3
  • I made three different shapes of momos .. Here they are
Momo tile6
momo tile7
momo tile8  - Please refer here for the last shape..
  • Arrange the momos in a greased plate  & steam in an idli pot for 10-15 mins or deep fry it.. Add a tsp of oil in idli pot water while steaming !!
Serve hot with tomato sauce or Garlic chutney Smile

momo fried

  • Garlic flakes – 10 nos
  • Red chilly – 4  nos ( adjust)
  • Tomato - 1 no
  • Vinegar – 1 tsp (adjust based on the no of red chillies used)
  • Salt & water – as required.
  • Grind all the ingredients given above with little water.(Since the quantity is very less, i used little water to grind)
momo sauce

Transfer to a serving bowl and Enjoy with Momos / Idly / Dosa.

Here is a picture of momo with wheat & maida combination …Here i used 3/4 cup of maida & 1/4 cup of wheat flour..

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