Crispy veg cutlets

CRISPY VEG CUTLETS

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CRISPY VEG CUTLETS

Crispy veg cutlets

CRISPY VEG CUTLETS FROM LEFTOVER RICE

Here we learn how to make crispy veg cutlets from leftover rice.

INGREDIENTS

  • Leftover rice (uble chawal) – 2 cups
  • Boiled potatoes ( – 3 (medium size)
  • Coriander leaves chopped (hara dhaniya) – 1 handful
  • Ginger and garlic paste – 1 tablespoon
  • Cumin powder – teaspoon
  • Mango powder(amchur powder) – 1 tablespoon
  • Salt – – 1 tablespoon
  • Sugar – 1/2 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Red chili powder – 1 tablespoon
  • Semolina or breadcrumbs – 1 cup
  • Refined oil – 5 to 6 tablespoon (more or less as per requirement for shallow fry)

RECIPE TIME - 1/2 HOUR

QUANTITY - 8 TO 10 CUTLETS (MEDIUM SIZE)

PROCEDURE

First of all take leftover rice in a bowl. Add mashed boiled potatoes into the rice or you can also grate the boiled potatoes into the rice.

Add chili powder, salt, cumin powder, mango powder, turmeric powder, sugar, coriander leaves, garlic and ginger paste into the rice.

Knead this mixture into the fine dough.

There is no need of water for making this dough.

Make the balls of the dough of equal size. You can convert these balls in any shape like into heart shape, round shape or in a triangle shape. 

After making all the cutlets, take semolina into the bowl.

Deep each piece of cutlet one by one in semolina so that semolina gets stick to each cutlet by all the sides.

Instead of semolina you can also take bread crumbs.

Just like this process make all the cutlets and keep it into the plate.

Now take a pan with 3 to 4 tablespoon oil and put on the gas on low flame.

Put 2 to 3 cutlets at a time in the pan.

You just have to shallow fry the cutlets from all the sides.

Shallow fry the cutlets till the color of the cutlets becomes golden brown.

Due to semolina the cutlets becomes very crispy.

Here your crispy, easy, quick veg cutlets with less oil are ready to eat.

This is an easy break-fast dish made from leftover rice.

You can also garnish these crispy veg cutlets with coriander leaves and sev over it.

 

What is sev? - Short description

Sev is an Indian snack food item. It is made from gram flour.

You can add salt, turmeric powder and carom in this gram flour to make plain sev.

The sev is made in thin and medium strands.

The strands are made long. The sev is deep fried in refined oil and it comes out in crunchy form.

There are various types of sev. If spices are added in the gram flour then sev becomes spicy and crunchy in taste.

You can serve these crispy veg cutlets with tomato sauce and garnish with any type of sev.

Crispy veg cutlets
Crispy veg cutlets

About Veg Cutlets

Other than leftover rice cutlets, there are various types of cutlets. 

In veg cutlets, the main ingredient is potato. Keeping potato a a main ingredient, you can make various types of cutlets.

So let’s see the types of cutlets:

1. Flattened rice cutlets: In this type of cutlets ingredients are same as in the above recipe. Instead of leftover rice flattened rice is added in this recipe. The spices are same to be use. The procedure of making cutlets is same.  

2.  Vegetable cutlets (Mix vegetable cutlets): In this type of cutlets, add chopped green vegetables. You can take mix vegetables as per your choice.

3. Bread cutlets: In this type of cutlets, use bread crumbs (small pieces of bread) with keeping with keeping all the above ingrefients same.

4. Corn Cutlets: In this type of cutlet, sweet corn is use. Boil and grinded sweet corns are use use with keeping all the above ingredients same.

5. Paneer cutlets: In this type of cutlets, take grated paneer and mix potatoes with keeping all the ingredients as above.

For those who are diet conscious, can shallow fry these types of all cutlets and for others you can deep fry and enjoy the higher taste of cutlets.

Thank you and keep watching other recipes on Manisha’s kitchen.

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