Crispy Vegetable Cutlet Recipe #recipe #crispy #tastyfood #cooking @mukkusskitchen

Crispy Vegetable Cutlet Recipe Ingredients 3 medium potatoes, boiled and mashed ½ cup carrots, finely chopped ¼ cup sweet corn (optional) 1 small onion, finely chopped 2 green chilies, finely chopped 2 tbsp coriander leaves, chopped ½ tsp red chili powder ½ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala ½ tsp black pepper powder Salt to taste Rice flour & corn flour . sevaiye (for coating) 2 tbsp cornflour Salt to taste 4 tbsp water. Oil for shallow or deep frying. Method corn until just tender. Drain any excess water. In a large bowl, combine the mashed potatoes, cooked vegetables, onion, green chilies, coriander leaves, spices, salt, and 2–3 tbsp rice flour & corn flour. Mix everything well and shape into round or oval cutlets. Mix cornflour and water into a smooth slurry. Dip each cutlet in the slurry, then coat evenly with sevaiye Chill the coated cutlets for 15–20 minutes for extra crispiness. Heat oil on medium flame. Shallow-fry or deep-fry until both sides are golden brown and crispy. Remove onto a paper towel to absorb excess oil. Serving Suggestions Serve hot with: Green chutney Tomato ketchup Mint yogurt dip A cup of hot masala chai Tips for Extra Crispy Cutlets Drain vegetables well so the mixture isn't wet. Chill the cutlets before frying. Fry on medium heat to ensure an evenly crisp exterior. For an extra crunchy coating, dip the cutlets in the slurry and breadcrumbs twice.