The deep-fried Cutlet offers a chunky bite of roughly-smashed veggies coated in semolina. The cutlet may be shaped in different ways – round, oblong or heart-shaped, but make sure you shape it firmly so that it does not separate while frying.
You need to take care of multiple factors when deep-frying these cutlets – the temperature of the oil must be maintained properly, and you should fry only one or two cutlets at a time. Avoid turning the cutlets frequently while frying.
These yummy cutlets are usually served with bread, butter and tomato ketchup.
🔷 Preparation Time: 15 mins 🔷 Cooking Time: 25 mins 🔷 Total Time: 40 mins
Ingredients
• 4 bread slices
• 2 tsp butter
• 2 tsp tomato ketchup
🔷 For The Cutlet
• 2 tsp Mayur oil
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped french beans
• 1/2 cup green peas
• 1 cup boiled and mashed potatoes
• 1 tsp ginger-green chilli paste
• 2 tbsp finely chopped coriander (dhania)
• 1/8 tsp turmeric powder (haldi)
• 1/4 tsp chilli powder
• salt to taste
• 1 tbsp Mayur Maida
• Mayur Sooji for rolling
• Mayur oil for deep-frying
Method
🔷 For the cutlet
1. Heat the oil in a deep non-stick pan, add the onions, ginger- green chilli paste and sauté on medium flame for 1 minute.
2. Add the carrot, french beans, green peas, mix well and cover with a lid and cook on medium flame for 6 to 8 minutes, while stirring occasionally.
3. Add the potatoes, coriander, turmeric powder, chilli powder and salt, mix well and cook on medium flame for 5 minutes, while stirring occasionally.
4. Transfer the mixture on a large plate and let it cool completely. Add maida and mix well.
5. Divide the mixture into equal portions and shape each portion into a round cutlet.
6. Roll each cutlet in the semolina till it is evenly coated from all the sides.
7. Heat the oil in a deep non-stick pan and deep-fry 2 cutlets at a time till it turns golden brown in colour from both the sides. Drain on absorbent paper. Keep aside.
How to proceed
1. Place a bread slice on a clean, dry surface and spread ½ tsp of butter evenly over it.
2. Spread ½ tsp of tomato ketchup on the buttered bread slice.
3. Cut the cutlet into half and place it on one side of the buttered-tomato ketchup bread slice.
4. Carefully fold one end of the bread slice over the other and press it lightly to make a sandwich.
5. Repeat steps 1 to 4 to make the rest of the sandwiches.
6. Serve immediately.