Veg cutlet recipe without breadcrumbs (2024)

Get the best out of potatoes with this delicious veg cutlet recipe without breadcrumbs recipe! Learn how to make perfectly crisp and flavorful potato cutlets in only thirty minutes.

This cutlet is crispy from the outside and masaledar from the inside. It goes perfectly with a hot cup of tea or coffee. Do try this recipe and make sure to share your feedback with me!

Ingredients

Veggies- Boiled potatoes, green chili, onion, and coriander leaves but if you want you can also add boiled sweet corn, boiled peas, grated carrot, etc.

Spices- Salt, pepper powder, coriander powder, dried mango powder, roasted cumin powder, and ginger garlic paste

Coating- Flour+salt=flour mixture, flour+salt+water=slurry, and crushed roasted vermicelli for coating.

How to make veg potato cutlets without breadcrumbs

In a bowl add 4 mashed boiled potatoes, 1 tablespoon chopped coriander leaves, 2 chopped green chilli, 1 small chopped onion, 1 tablespoon dried fenugreek leaves, 1 tablespoon ginger-garlic paste, 1 teaspoon salt, 1/2 teaspoon black pepper powder, 1/2 teaspoon coriander powder, 1/2 teaspoon amchur powder (dry mango powder), 1/2 teaspoon red chilli powder and 1 teaspoon roasted cumin powder.

Note– Use less quantity of spices if you like them to be less spicy.

Mix it well.

Rub 2-3 drops of oil on your palms, take a little potato mixture and shape it into a cylinder roll. Repeat the same process for the rest of the potato mixture, you can make around — cutlets.

Now make the flour mixture– mix 1/4 cup all-purpose flour and 1/2 teaspoon salt, the flour mixture is ready. Coat each cutlet roll in the flour mixture.

Once the cutlet is coated with flour, dip each cutlet in the slurry and then coat it with the vermicelli evenly. To make the slurry mix 2 tablespoons all-purpose flour + 1 pinch of salt + 1/2 cup water and to make the vermicelli mixture– crush thin roasted vermicelli into small pieces with the help of your hand and coat it over the cutlet.

Note– The slurry should neither be thick nor too thin, just a medium consistency that is thick enough to coat the cutlet.

Once all the cutlets are coated then at this stage if you wish to fry it later then store it in an airtight container in the refrigerator and fry it the next day, If not then you can fry it right away.

Fry it in medium hot oil (refined oil, canola oil, extra light olive oil, or any flavorless oil). Fry it until both sides turn golden brown and are fried evenly.

Once the cutlet turns golden brown transfer it to a kitchen paper towel and serves it hot with tomato ketchup, coriander chutney, or the dip of your choice.

Top tips

• You can also add veggies to the potato mixture like peas, corn, grated beetroot, grated carrots, etc.

• You can shape it round rather than shaping it into cylindrical rolls.

• The oil temperature while frying should be medium hot, If the oil is very hot vermicelli coating will burn and it will taste burnt as well. If the oil is not hot enough then the cutlet will become soggy and will absorb oil.

• You can store the unfried cutlet in an airtight container for 2 to 3 days in the refrigerator.

• You can make 10 cylindrical cutlets with this recipe.

• Serve it with a hot cup of tea or with yogurt coriander chutney.

FAQs

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If you have tried this Veg cutlet recipe without breadcrumbs or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.

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