Mughlai Vegetable Cutlet
A royal twist on the classic vegetable cutlet! These patties are rich with cashews, cream, and aromatic spices, offering a melt-in-your-mouth texture with a crispy golden crust. A perfect appetizer for special occasions.
For 4 servings
Prepare the Vegetables
- In a pot, add the potatoes, mixed vegetables, and 1 tsp of salt. Cover with water and boil for 15-20 minutes until fork-tender.
- Drain the vegetables completely in a colander, pressing gently to remove excess water. Let them cool.
- Peel the potatoes and transfer them to a large mixing bowl. Mash them until smooth.
- Add the boiled mixed vegetables and mash them coarsely, leaving some texture.
Create the Cutlet Mixture
- To the mashed vegetables, add the grated paneer, cashew powder, fresh cream, ginger-green chili paste, garam masala, cardamom powder, mace powder, and 1.5 tsp of salt.
- Mix all the ingredients thoroughly until well combined.
- Add 1/4 cup of breadcrumbs for binding and the chopped coriander leaves. Mix again to form a firm, non-sticky dough.
Shape and Chill the Cutlets
- Divide the mixture into 12 equal portions.
- Lightly grease your palms with oil and shape each portion into a smooth oval or round patty, about 1/2-inch thick.
- Arrange the shaped cutlets on a plate and chill them in the refrigerator for at least 30 minutes. This step is crucial to prevent them from breaking while frying.
Prepare the Coating
- In a shallow bowl, whisk together the all-purpose flour, corn starch, 1/4 tsp salt, and black pepper powder.
- Gradually add 1/2 cup of water while whisking continuously to create a smooth, thin, lump-free slurry.
- Spread the remaining 1.5 cups of breadcrumbs on a separate flat plate.
Coat the Cutlets
- Take one chilled cutlet at a time and dip it gently into the slurry, ensuring it's evenly coated.
- Lift it out, allowing any excess slurry to drip back into the bowl.
- Immediately place the cutlet onto the plate with breadcrumbs. Press gently and turn to coat it completely on all sides.
Shallow Fry
- Heat the oil in a wide, heavy-bottomed pan over medium heat. The oil should be about 1-inch deep.
- Once the oil is hot, carefully slide in 3-4 coated cutlets. Do not overcrowd the pan.
- Fry for 3-4 minutes on one side until it turns crisp and golden brown.
- Gently flip the cutlets and fry the other side for another 3-4 minutes until equally crisp and golden.
- Remove with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve
- Serve the Mughlai Vegetable Cutlets hot with mint-coriander chutney, tamarind sauce, or your favorite dip.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled vegetable mixture is as dry as possible. Squeeze out any excess water to prevent the cutlets from breaking during frying.
- 2Chilling the shaped cutlets for at least 30 minutes is a crucial step. It helps them firm up and hold their shape beautifully.
- 3Maintain a consistent medium heat while frying. If the oil is too hot, the coating will burn before the inside is heated through.
- 4For an even richer flavor, you can add 2 tablespoons of crumbled khoya (mawa) to the vegetable mixture.
- 5For a gluten-free version, use rice flour for the slurry and gluten-free breadcrumbs or crushed cornflakes for the coating.
Adapt it for your goals.
Healthier Version
For a lower-calorie option, bake the cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through. Spray them with a little oil before baking for a crispier texture.
Flavor TwistFlavor Twist
Add 1/4 cup of finely chopped mint leaves and 1 tablespoon of dried fenugreek leaves (kasuri methi) to the mixture for a fresh, aromatic flavor.
Stuffed VersionStuffed Version
Create a small cavity in each patty and fill it with a mixture of chopped pistachios, almonds, and raisins before sealing and frying for a delightful surprise center.
Why this is on our healthy list.
Source of Protein
Paneer (Indian cottage cheese) provides a good amount of protein, which is essential for muscle repair, growth, and overall body function.
Rich in Vitamins and Minerals
The mix of vegetables like carrots, peas, and beans offers essential vitamins such as Vitamin A and K, as well as minerals like potassium and iron.
Energy Boosting
Potatoes are a great source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
Frequently asked questions
Each Mughlai Vegetable Cutlet contains approximately 165 calories, primarily from carbohydrates from potatoes, fats from oil and cream, and protein from paneer.
