VEGAN MILLET CUTLETS are a variation of the VEGGIE CUTLET Indian tea time snack made using a variety of vegetables. These are mostly fried until crisp and browned, but you can also bake or shallow fry or air fry them for a healthier version.
Cutlets are an ideal evening snack as they satiate the hunger pangs and these go really well with a cup of Tea. This utterly crispy, delicious and lip-smacking dish tops in the lists of all Indian foodies and specially street side is loved by all.
What are VEG CUTLETS??
Veg cutlets are a popular Indian snack, made by combining different vegetables, potatoes, and everyday spice powders. These are then shaped into round or cylinders and dipped into an All-Purpose Flour slurry, coated with breadcrumbs and then deep-fried ideally. But you can adopt shallow-fry, bake, or air frying these cutlets, for a healthy alternative.
What are the typical Ingredients that goes into the making of these CUTLETS??
Vegetables – Potatoes are my go to and must in this cutlets. Along with it you can use many veggies here which are filled with the goodness and nutrition. I have used Carrot, Potatoes, Green Peas, and Green Chillies.
You can also experiment and use any vegetables of your choice like cauliflower, broccoli, beets, sweet potato, plantain, zucchini, etc. Isn’t it a great idea to use up your leftover vegetables. And guess what you can also try with your leftover dry sabzi or curries like Aloo gobhi, Matar gobhi etc.
Spices – To spice up the veggies mixture, I added ginger, chaat masala powder, garam masala powder, salt.
Herbs and Leafy veggies – You can add fresh herbs like cilantro, mint like I did. Along with them you can add many healthy leafy vegetables like Spinach, Kale, Amaranth etc.
All-Purpose Flour Slurry – Lastly, the shaped cutlets are dipped in a slurry made of APF, salt and water.
Bread Crumbs – After the cutlets are dipped in the slurry, they are coated in breadcrumbs. This gives a nice crispy crust on the outer layer. I have used corn flakes and poha for the extra crispy texture here.
As the above are typical ingredients used in Veg cutlets. Along with them I used cooked quinoa and little millet for making it extra nutritious. I have learnt this from my friend Lakshmi @lakshmiscookbook , she has an amazing collection of healthy recipes, millet recipes and yummy ice creams. Do checkout her blog for more yummy recipes.
Serving suggestions
These are served best when warm and taste great with Tomato ketchup, Pudina chutney, Khatta meetha chutney, Hot sauce, Chilli sauce etc. These make a great entry in your menu at your house parties, get togethers, or game/movie nights. Make these to impress your family, friends and guests and trust me this will be a crowd pleaser for sure.
VEGAN MILLET CUTLET
Ingredients
- 2 Potatoes steamed and peeled
- 2 Carrots peeled and steamed
- 1 cup Green peas boiled
- ½ cup Quinoa cooked
- ½ cup Little millet cooked
- ¼ cup Cilantro finely chopped
- ⅛ cup Mint finely chopped
- 2 tsp Red chilli powder
- 1 tsp Ginger garlic paste
- Salt to taste
- 1 tbsp Coriander powder
- 1 tsp Chaat masala
- 1 tsp Garam masala
- 1 tsp Turmeric powder
For coating the cutlets
- 3 tbsp All purpose flour
- 1 tsp Salt
- ½ cup Water
- ½ cup Poha / Flattened rice
- ½ cup Plain corn flakes
- ¼ cup Bread crumbs
- 1 tsp Chilli flakes optional
For frying
- Oil
Instructions
Steaming the veggies
- Peel and chop the potatoes, carrots, green peas and steam for about 10 min and once they're tender to fork remove them and let them cool down to room temperature.
Making the Cutlet mix
- In a mixing bowl add cooked quinoa, cooked little millet, veggies, spices, cilantro, mint and mash them using a potato masher until everything is well combined.
Frying the cutlets
- In a bowl add APF(All purpose flour), salt and water and make a slurry, keep aside.
- Add crushed corn flakes, poha, breadcrumbs, chilli flakes(optional) to a plate and keep aside.
- Take a handful of cutlet mix at a time and shape them according to your like and repeat for the remaining mix and place them on a plate.
- Heat a skillet and add 2 tbsps of oil and in the meantime take one cutlet at a time, dip them in the slurry and coat them in bread crumb mix and place them on skillet.
- Shallow fry these shaped cutlets and Cook on both until it turns crispy and golden brown. Repeat the process for remaining shaped cutlets.
- Serve them warm with your choice of condiments. I have served with Pudina chutney and khatta meetha chutney. Bon appétit.
Notes
- If you feel like the cutlet mixture is too loose then add some breadcrumbs as it helps in binding.
- Adjust spice levels according to your taste and preference.
- Add in leafy vegetables to make it more nutritious.
