Meal Prep · South Indian
Crispy South Indian Vegetable Cutlets
A delightful blend of spiced vegetables, coated and fried to golden perfection, a classic South Indian snack or appetizer.
Ingredients
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Step-by-step- Heat 2 tbsp oil in a pan, add mustard seeds and curry leaves; once spluttering, add chopped onions, ginger, and green chilies, sauté until onions are translucent.
- Add sautéed carrots and beans, boiled peas, and turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt; mix well and cook for 2-3 minutes.
- Add the mashed potatoes to the vegetable mixture, mix thoroughly, and cook for another 5 minutes, ensuring all ingredients are well combined and moisture has evaporated.
- Remove from heat, add 1/2 cup breadcrumbs and chopped fresh coriander leaves, mix well, and let the mixture cool completely.
- Once cooled, divide the mixture into equal portions and shape them into desired cutlet forms (round, oval, or disc-shaped).
- In a small bowl, whisk all-purpose flour with water to create a smooth, thin slurry; place the remaining breadcrumbs on a separate plate.
- Dip each shaped cutlet first into the flour slurry, ensuring it’s evenly coated, then roll it in the breadcrumbs, pressing gently to make sure the crumbs adhere well.
- Heat oil in a shallow pan over medium heat; once hot, carefully place the coated cutlets in the pan, ensuring not to overcrowd.
- Shallow-fry the cutlets for 3-4 minutes on each side, or until they turn golden brown and crispy.
- Drain the fried cutlets on a paper towel to remove excess oil and serve hot with green chutney or tomato ketchup.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 8 g |
| Fat | 15 g |
| Carbohydrates | 30 g |
| Fiber | 6 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover fried cutlets in an airtight container in the refrigerator. Ensure they are completely cooled before storing.
Freezer Up to 1 month
To freeze uncooked cutlets: arrange shaped, breadcrumb-coated cutlets on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container with parchment paper between layers. To freeze cooked cutlets: cool completely, then store in an airtight container.
Reheat Stovetop/Oven/Air Fryer
For best results, reheat fried cutlets in an air fryer (350°F/175°C for 5-7 min) or oven (375°F/190°C for 8-10 min) until crispy. Microwaving may make them soft.
Chef’s Corner
- Ensure the potato-vegetable mixture is completely cooled before shaping; this prevents stickiness and helps the cutlets hold their shape better.
- For extra crispiness, you can double-coat the cutlets: dip in slurry, then breadcrumbs, then again in slurry, and finally in breadcrumbs.
- Don’t overcrowd the pan while frying; fry in batches to maintain oil temperature and ensure even browning and crispiness.
