Introduction: Crispy Vegan Cutlets With Fresh Green Chutney
This is my third instructable in the row and I am glad to introduce you all to another magical dish from our very own Indian Cuisine.
This dish is a good source of high calories and rich in minerals, vitamins, iron, carbohydrates, fibers, and fats. In short, it is a complete balanced vegan dish which nourishes your eyes, skin, and hair & at the same time its also lip smacking tasty with spicy flavors. The Green Coriander Chutney is a natural troubleshooter for your digestive disorders.
This recipe can make about 10-12 cutlets at a time.
Step 1: Ingredients Required
For The Dumplings:
4 medium sized potato
1/2 cup carrots- roughly chopped
1/2 cup bottle gourd- roughly chopped
1/2 cup cabbage- roughly chopped
1 cup spinach leaves- roughly chopped
Spices for the mix:
2 Green Chilly - Finely chopped
1/2 inch piece of Ginger - fine paste
1 medium Onion - finely chopped
3 cloves- finely grounded
5 black pepper- finely grounded
1/2 tbsp Garam Masala powder (Although we prepare it fresh at home by grinding wholesome spices, you can buy it online)
1/2 tbsp Red chilly powder
15 pieces of raisins
2-3 tbsp dried bread crumbs/ semolina
Salt to taste
2 tbsp white Sesame seeds
1/4 cup Semolina
About 2 tbsp Groundnut oil to make the dumplings
Oil for frying
Step 2: Straining and Blanching
1. Boil the potatoes and leave them separately for about 4 hours until the completely cools down.
2. Blanch the spinach for about 5 minutes and strain it out when it gets tender. Let it cool.
3. In a pressure cooker, add about 1/4 cup water and put in the remaining chopped vegetable (carrots, cabbage and bottle gourd). Heat it at medium flame up to 2 whistles. Then strain out the vegetables and leave them to cool down.
Step 3: Mash and Mix!!
1. When cooled, mash the potatoes so that there are no lumps left in it.
2. Drain out all the water from the boiled and blanched vegetables. I did it by pressing them between my palms as I didn't know about any tool for that. You can do it however you like, just make sure to remove maximum water.
3. Collect together all the mashed vegetables and spices in a large plate/ tray and mash them all together with a mashing tool (I used the one shown in the picture) or simply use your hands. do it till the mixture is homogeneous.
5. Add bread crumbs/ semolina to this mixture. This is done to absorb the remaining moisture.
6. Now add the raisins and sesame seeds and give it a final mix.
Step 4: Making the Dumplings
1. Put some groundnut oil on your fingers and palms to protect them from the sticky mixture of vegetables.
2. Take about 2 spoonfuls of the mixture in your hands and shape it into anything you like. I made it a bit elongated egg shaped.
3. Coat this dumpling with semolina for a crispier and crunchier cutlet (Optional).
4. Spread some sesame seeds over the dumpling to give it a kick of taste.
Step 5: Frying the Dumplings
1. Heat some vegetable oil (I used mustard seed oil) in a large vessel, preferably a Karahi.
2. Carefully slide down the dumplings into the karahi.
3. Let them deep fry on high flame and flip them continuously. Bring it out of karahi when it gets dark brown and crispy. You can always go for shallow frying or experimenting further.
4. Keep the dumplings on absorbent paper to get rid of excess oil.
The cutlets are now ready!
Step 6: Enjoy With...
You can enjoy them with fresh Green Coriander Chutney or Tomato Ketchup. You can combine it with a splash of fresh yogurt.
Check my recipe for Green Coriander Chutney here: https://www.instructables.com/id/Spicy-Tangy-Green-Coriander-Chutney/
Try making this dish and experience the vegan extravaganza of flavors. Do share your experience with all of us.
If you like this dish, do vote for me in the VEGAN CONTEST.
Participated in the
Vegan Food Challenge