Chettinad Vegetable Cutlet

Instructions

1. 1

   Prepare the Chettinad Masala

   • In a small, dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and dried red chilies.
   • Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly toasted. Be careful not to burn them.
   • Remove from heat and let the spices cool completely. Once cool, grind them into a fine powder using a spice grinder or blender.
2. 2

   Cook the Vegetable Mixture

   • Heat 1 tbsp of vegetable oil in a larger pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Stir in the finely chopped mixed vegetables, turmeric powder, and salt. Sauté for 5-7 minutes until the vegetables are tender but still retain a slight bite.
   • Add the mashed potatoes and the freshly ground Chettinad masala powder to the pan. Mix thoroughly until all ingredients are well combined. Cook for 2 more minutes.
   • Stir in the chopped coriander leaves, then transfer the mixture to a large bowl and allow it to cool completely to room temperature. This is crucial for easy shaping.
3. 3

   Shape and Coat the Cutlets

   • Once the mixture is cool, divide it into 8 equal portions. Roll each portion into a ball and then flatten it into a round or oval patty, about half an inch thick.
   • In a shallow bowl, whisk the all-purpose flour with 1/3 cup of water to create a smooth, thin slurry without any lumps.
   • Spread the breadcrumbs evenly on a separate plate or tray.
   • Carefully dip one patty into the flour slurry, ensuring it's coated on all sides. Let any excess slurry drip off.
   • Immediately transfer the patty to the breadcrumbs, pressing gently to coat it evenly on all sides. Set the coated patty aside and repeat for the remaining portions.
4. 4

   Shallow Fry the Cutlets

   • Heat the oil for shallow frying in a wide, heavy-bottomed pan over medium heat. The oil should be about 1/4 inch deep.
   • To check if the oil is ready, drop a small breadcrumb into it; if it sizzles and rises to the top, the oil is hot enough.
   • Gently place 3-4 coated cutlets into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 3-4 minutes on the first side until golden brown and crisp. Carefully flip and fry for another 3-4 minutes on the other side.
   • Once both sides are perfectly browned and crispy, remove the cutlets with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
5. 5

   Serve

   • Serve the Chettinad Vegetable Cutlets hot with your favorite dipping sauce, such as mint-coriander chutney, tamarind chutney, or tomato ketchup.