Discover India in Minneapolis Change City
Vegetable Cutlets
any chutney
    * 2 medium potatoes
    * 1 cup chopped mixed vegetables (green peas, carrots, green
beans, corn)
    * 2 tablespoons chopped cilantro (green coriander)
    * 2 finely chopped green chilies (adjust to your taste)
    * 1 teaspoon chopped ginger
    * 1 teaspoon salt (adjust to your taste)
    * 1 teaspoon mango powder
    * 3 tablespoon All Purpose flour (plain flour or maida)
    * 1 cup breadcrumbs
    * Oil to fry
  1. Boiled the potatoes until they are tender.
   2. Once cooked, drain the water and let the potatoes cool down.
   3. Peel the skin off and mash the potatoes.
   4. Steam the chopped mixed vegetables.
   5. Make sure to squeeze the vegetables to take the excess
water out and Pat dry.
   6. Mix all the ingredients together; adjust salt and pepper to
your taste.
   7. Add 4 tablespoons of water to the All Purpose flour to make
a batter and keep aside.
   8. With oiled hands, divide the mixture into 10 equal parts.
   9. Shape into flat round patties about 1/2 inch thick.
  10. Dip each patty in the flour batter, and roll the patty in
breadcrumbs and set aside.
  11. Heat the oil on medium high heat in a frying pan.
  12. Frying pan should have at least 1 1/2 inch of oil. To check
if the oil is ready, put one drop of batter in the oil, the
batter should come up right away.
      Fry a few cutlets at a time until they are golden-brown on
both sides. 
      Repeat this until all the cutlets are done. Serve hot.



   1. If the oil is not hot enough, the patties will break.
   2. If the vegetable/potato mixture looks wet, you can add some
   3. You can always change the shape of the cutlets to your
desired shape.

Serving suggestions:

   1. Vegetable cutlets are best when dipped with Cilantro
chutney, or tamarind chutney.
   2. Vegetable cutlets also make great veggie burgers, adding
cheese lettuce, tomatoes, chutney or ketchup.