Bengali Vegetable Cutlet
How to Prepare Bengali Vegetable Cutlet
Bengali Vegetable Cutlets are a delightful blend of mashed potatoes, assorted vegetables, and aromatic spices, resulting in a crispy and flavorful snack. They are perfect for an evening treat.
Total Cook Time: 40 mins Prep Time: 30 mins Cook Time: 10 mins Servings: 2 Difficulty: Easy
Ingredients for Bengali Vegetable Cutlet:
- 2 large potatoes
- 1 beetroot
- 1 cup finely chopped mixed vegetables (carrots, beans, peas)
- ½ cup chopped onions
- 3 finely chopped green chillies
- 2 tablespoons raw peanuts
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 dry red chillies
- Salt, to taste
- Sugar, as required
- 3 tablespoons maida (plain flour)
- 1 cup breadcrumbs
- Oil, as required
Method for Bengali Vegetable Cutlet:
- Combine potatoes, beetroot, carrots, beans, peas, onions, green chillies, and dry chillies in a pressure cooker with water and salt. Cook on medium flame for 15-17 minutes until vegetables are soft. Drain and set aside.
- In a small pan, roast 3 tablespoons of peanuts on low flame until crunchy. Once slightly charred, remove from heat and allow to cool. Peel the peanuts when cool enough to handle.
- Once drained vegetables have cooled, peel and grate them into a pan. Add fennel seeds, garam masala, cumin powder, coriander powder, roasted peanuts, sugar, and salt, then mix thoroughly. If the mixture is too loose, incorporate some breadcrumbs.
- Prepare a slurry by mixing 3 tablespoons of maida with 6 tablespoons of water. Shape the vegetable mixture into cylindrical cutlets.
- Dip each cutlet into the maida slurry, then coat with breadcrumbs. Repeat if necessary for a sufficient coating. Shape remaining mixture and repeat the coating process.
- Heat oil in a frying pan. Carefully place the vegetable cutlets in the oil, avoiding overcrowding. Fry until golden brown on both sides.
- Remove cutlets and place on a kitchen towel to absorb excess oil. Arrange on a serving dish, garnish with coriander leaves, and serve. Bengali Vegetable Cutlets can be enjoyed with ketchup or a Bengali condiment called Aam Kasundi.
