Vegetable Cutlet with Coriander Mint Chutney

Instructions

1. 1

   Prepare the Vegetables

   • Boil the potatoes until fork-tender, about 15-20 minutes. Peel the skin and mash them thoroughly in a large bowl, ensuring no lumps remain. For a smoother texture, pass them through a potato ricer.
   • While potatoes are boiling, steam or boil the mixed vegetables (carrots, peas, beans) for 5-7 minutes until cooked but still slightly firm. Drain all water completely and set aside.
2. 2

   Create the Cutlet Mixture

   • Heat 1 tablespoon of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and green chillies. Sauté for another minute until the raw aroma disappears.
   • Add the cooked mixed vegetables along with the spice powders: turmeric, red chili powder, garam masala, and amchur powder. Stir well and cook for 2 minutes to let the flavors meld.
   • Transfer this cooked vegetable mixture to the bowl with the mashed potatoes. Add chopped coriander leaves and salt.
   • Gently mix everything together until uniformly combined. Do not overmix. Let the mixture cool completely at room temperature for at least 15-20 minutes. This step is crucial to prevent the cutlets from breaking.
3. 3

   Shape and Coat the Cutlets

   • In a small bowl, whisk the all-purpose flour with water to create a smooth, thin slurry, similar to a thin pancake batter.
   • Spread the breadcrumbs evenly on a separate plate or tray.
   • Once the mixture is cool, divide it into 12 equal portions. Roll each portion into a ball and then flatten it into a round or oval patty, about half an inch thick.
   • Carefully dip each patty into the flour slurry, allowing any excess to drip off. Immediately transfer it to the breadcrumbs and coat it evenly on all sides, gently pressing so the crumbs adhere well.
   • Place the coated cutlets on a plate. For best results, refrigerate them for 20-30 minutes to help them firm up.
4. 4

   Shallow Fry to Perfection

   • Heat the remaining oil for shallow frying in a wide, heavy-bottomed pan over medium-high heat. The oil is ready when a pinch of breadcrumb sizzles immediately upon contact.
   • Gently place 3-4 coated cutlets into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp. Avoid flipping them too often.
   • Once cooked, remove the cutlets with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
5. 5

   Serve and Enjoy

   • Serve the vegetable cutlets hot with your favorite accompaniments like mint-coriander chutney, tamarind chutney, or tomato ketchup.