Vegetable Cutlets (Vegetable Pattice)

Another super idea that our mom used to in order to feed us vegetables was in a form of Cutlets. Growing up all 3 of us had preferences and raising us was not an easy job. Our Mom had to come up with different ways to make us eat good amount of vegetables and this was always the best one. Mom usually used to coat cutlets with Corn flour batter but as I was out of it she suggested I use either Gram Flour (Besan) or All Purpose Flour (Maida). 

The whole idea of cutlets reminds me our journey to Delhi and back to Mumbai during our summer vacations when we used to travel to meet our Father. The famous Railway Cutlets served during breakfast in Rajdhani was our favorites. It was always our most awaited meal for the day during our travel. TO this date, I still remember the taste of those cutlets and happily surprised these ones turned out to be similar in taste.

Lets take a look at the recipe:

Ingredients:

2 boiled Potatoes

1/2 cup chopped Beetroot

1 cup frozen Peas and Carrot mix

1 inch chopped Ginger

4 chopped Green Chilies

2 tbsp Red Chili Powder

1 tsp Turmeric Powder

1 tbsp Coriander Powder

1 tsp Cumin Powder

1/2 tsp Chaat Masala

Chopped Cilantro

Salt

Oil to cook filing and shallow fry the cutlets.

1 cup Cornflour/Maida/Besan

Water to prepare the batter for coating

Breadcrumbs

Method: 

In pan add 1 tbsp oil and let it heat up. Add ginger and green chilies and let it cook for 5 mins.

Add chopped beetroot and green peas, carrot mix to the pan.

Let the ingredients cook for few minutes and then 1 tbsp red chili powder, turmeric powder, coriander powder and give it a good mix.

After 5 mins of cooking it on low flame add boiled and smashed potatoes to the pan.

Mix all ingredients well. Assimilate all ingredients and make sure spices are evenly spread out.

Add salt and chopped coriander and give all a good mix.

Lower the flame and then add cumin powder and chaat masala. Mix all ingredients, turn off the flame and let the mixture cool.

Meanwhile in a mixing bowl add whole purpose flour and add 1 tbsp red chili powder and salt. 

Now carefully adding water whisk the batter to be of a liquid consistency but equally thick to coat the cutlets.

Keep it aside and in a separate plate remove bread crumbs and keep it aside.

Check on the vegetable mixture if its cooled down.

Now using your hands start taking sufficient proportion of mixture and start shaping them either round, heart shape or oval. 

Keep them on a plate and once all done, keep the plate in refrigerator for atleast 15-30 mins. This process helps the cutlets to bind well.

I don't add breadcrumbs in mixture as it just makes the cutlets taste different.

In a pan add 2 tbsp oil and let it heat up on LOW flame.

Keep the batter, bread crumbs, shaped cutlets and an empty plate in mentioned order.

With one hand dip the cutlet in Maida batter and coat it evenly on all ends, add it to the breadcrumbs plate. With dry hand roll the cutlet in the bread crumbs plate evenly.

Keep in a dry plate. Repeat this step for all cutlets.

Meanwhile the oil should be hot enough, start adding the coated cutlets to the pan.

Cook evenly on all ends and keep the flame medium to low. We do not want to burn the cutlets, hence do not increase the flame.

After all ends of cutlets are cooked, remove it in a plate and serve hot with sauce, chutney.

You can also prepare sliders using these cutlets. Using slider buns add sauce and chutney inside the buns and add the cooked cutlets and serve it at a tailgate party or birthday party for kids.