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Deep-fry a few Crunchy Bread Cutlets over a medium flame till they are golden brown in colour from both the sides. You can make everything as is except frying. Place them on a tray and freeze. After few hours remove them and keep in a ziplock bag. After defrosting, if you see a lot of moisture on them, just roll them in bread crumbs once more. Tried these cutlets and it was very tasty.
The veggies available to you may take longer to cook and mine may cook faster. So you need to adjust the cook time. I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. Add besan or rice flour to another small mixing bowl.
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Flip them gently, spread 1-teaspoon oil over each of them and shallow fry another side until it turns golden brown. Flip and cook as required to make both sides golden brown. It will take approx 2 minutes on medium flame to cook each side. Transfer shallow fried cutlet to a plate. Stir, then add fried onion. Mix thoroughly to combine with a spatula.
I have also added half teaspoon roasted cumin seeds if you want you may add. I have not listed this in the ingredient list in the recipe. Place the cutlets on a hot skillet, add a tsp of oil and roast them on both sides until golden brown. Finally,crispybread cutlettaste great when deep fried as they turn crunchy from out. Finally, serve bread cutletwith tomato sauce and few slices of onion. Also add in ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala,½ tsp chaat masala, ¼ tsp pepper and salt to taste.
crunchy vegetable bread cutlets video recipe:
Hi, I don\'t have bread crumbs. Is there any substitute for that? When the mixture gets slightly cold start making small round balls it and keep them aside. And Chicken Malai Tikka recipes after you’ve had your fill with this Indian Chicken Cutlet recipe from Yummefy recipes. Veg cutlet is very tasty, I prefer swasthi receips, I did most of the receips.
As they help to prevent from dough sticking to hands. Is a must in every kitchen.. This recipe is very useful.. And easy to make.I made this recipe out of one day old bread.. Which was there in my fridge.. And it came out so well..
How to make veg cutlet (stepwise photos)
These bread cutlets can be served as party snack, packed for picnic or can be relished as an evening snacks. Add 6 tablespoons bread crumbs. I prefer to use ½ cup powdered poha. I used thick variety red poha. Even white poha can be used.
Just before frying, gently shake them off in the plate to remove the excess crumbs. Then Place them on the bread crumbs. Gently coat them with the crumbs all over. Make sure there is no excess moisture in the veggies. If the veggies have lot of moisture in them they soak up lot of oil and do not bind well.
Veg Biryani
It absorbs moisture from the veggies better than bread crumbs and is a healthier yeast-free option. To make the poha powder, simply grind half cup poha in a grinder. Allow it to cool completely. Once cooled break them into pieces and blend them in a mixer to a fine coarse powder.
Pour water just enough to make a slightly thin batter. Add the boiled vegetables to a mixing bowl and mash them well. I pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water. Half cup grated mozarella or cheddar cheese can also be added to make cheese cutlets. If using cheese, double coat the cutlets so that cheese doesn’t come out of the cutlets and mess up. Also, refrigerate the dough for 15 minutes, before frying to avoid cutlets from breaking in oil.
These crunchy vegetable bread cutlets can also be used as patties and can be sandwiched between bread pav or burger pav. I personally prefer this way, but it tastes amazing by itself with green chutney or maggie tomato ketchup. Firstly, i have used normal white bread or sandwich bread slices in this recipe. Alternatively, brown bread or even multi grain bread can also be used. Secondly, try avoiding excess water while preparing the cutlet dough. The moisture released from the boiled potato should be sufficient.
Alternatively, you can cook them on a hot tava on a slow flame till they turn brown and crisp. The drier the bread slices are, the better they will toast. Now, blend the slices till the bread completely breaks down and results in small crumbs.
Loved the idea of adding poha powder. You felt it difficult because your veggies didn’t get cooked well. But this recipe can be made so easily if you have well cooked veggies. The cook time for veggies vary because you and I live in different countries.
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