Veg Cutlets For Fasting/Vrat Ka Cutlet

Crispy crunchy delicious and easy to make veg cutlets for fasting days with all the ingredients used in fasting. Outer layer of these cutlets are super crisp and soft from inside. Try and enjoy this delicious veg cutlets as a snack even you are not fasting. So fasting or feasting you will love the taste and texture of this cutlet.

I have used Tapioca flour or sabudana atta for binding with little Singhara atta or water-chestnut flour. If you are not making for fasting then you can use breadcrumb for binding. And instead of Tapioca flour slurry, you can use cornflour slurry.

And you can coat the patties with breadcrumb instead of Tapioca flour. You can also make stuffed cutlets with paneer stuffing or green peas stuffing or any stuffing of your choice. See notes for paneer and green peas stuffing. Chaat masala is absolutely optional. You can skip chaat masala if making for fasting. Use little lemon juice or little more amchur powder or dry mango powder if you want. Ginger, green chilli, cilantro or coriander leaves and cumin will make your cutlets lipsmackingly delicious.

FAQ

1. What is veg cutlets made of?

Veg cutlets are made of potatoes, paneer or cottage cheese, green peas and different vegetables with spices.

2. Why it is called cutlets?

Cutlets are usually dipped in egg or cornflour slurry and coat with breadcrumb. But here is a pure veg gluten free cutlet dipped in Tapioca flour slurry and coat with Tapioca flour.

3. Does cutlets mean fried?

Cutlets are usually fried or grilled or baked. You can also use airfrier to fry the cutlets.

4. Why do cutlets break when frying?

Cutlets may break in oil because of less binding. Add some flour or bread crumb for binding to avoid breaking. Also don’t overcroud the cutlets in the oil while frying. And flip to turn the cutlets upside down carefully while frying.

5. How do you keep cutlets crispy?

Coating with breadcrumb, tapioca flour, rice flour or semolina will make your cutlets crispy. And always fry the cutlets on low medium heat to make crispy.

6. Why do you coat flour before frying?

Coating with flour will make your cutlets crispy and to avoid sticking while frying.

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Recipe

Potatoes – 4 medium, boiled

Paneer or cottage cheese – 1/2 cup, crumbled or grated

Ginger – 1 inch piece, grated

Roasted peanut – 1/4 cup

Green peas – 1/4 cup, boiled

Green chilli – 2, finely chopped

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon, optional

Amchur or dry mango powder – 1/2 teaspoon

Tapioca flour or sabudana flour/atta – 2 tablespoon

Singhara atta or water-chestnut flour – 2 tablespoon

For slurry

Tapioca flour or sabudana flour/atta – 2 tablespoon

Water – 1/4 cup

Method

1. Peel and grate the potatoes. Crush the roasted peanut in mortar pestle or grind into a coarse powder.

2. Mix grated boiled potatoes, crumbled or grated paneer, crushed peanut, boiled green peas, grated ginger, finely chopped green chilli, chopped cilantro or coriander leaves, cumin powder, amchur or dry mango powder, 2 tablespoon Tapioca flour or sabudana atta and 2 tablespoon Singhara atta or water-chestnut flour. I used chaat masala but you can skip if it not allowed for fasting. If you are not using chaat masala add 1 teaspoon Lemon juice or add little more amchur powder. Mix everything well.

3. Grease your palm with little oil and make patties with this dough. I have made round patties but you can make finger like long cutlets or heart shape or give any shape of your choice. You can also stuff these cutlets if you want. See notes for stuffing options.

4. Spread some Tapioca flour or sabudana atta on a plate. Roll all the patties on it.

5. Make a slurry with 2 tablespoon Tapioca flour or sabudana atta and 1/4 cup water. Dip the patties in the slurry and coat with dry Tapioca flour. Watch video recipe for details. Arrange all the patties on a plate.

6. Heat sufficient oil in a pan. Fry the cutlets from both sides till golden brown. Fry 3-4 cutlets at a time depending on the size of your pan. Don’t overcroud.

7. Transfer the fried cutlets on paper towel. Serve hot with any chutney. Enjoy the crispy crunchy delicious cutlets on fasting or feasting.

Notes

1. If you are not making for fasting then you can use breadcrumb instead of Tapioca flour or sabudana atta.

2. If you don’t have Tapioca flour, simply grind sabudana or Tapioca to make Tapioca flour.

3. You can make stuffed cutlets if you want. You can make paneer stuffing with grated paneer, chopped dry fruits, finely chopped green chilli and spices.

4. For green peas stuffing grind green peas with ginger and green chilli. Heat oil in a pan. Add little cumin seeds and let it splutter. Add ground green peas, salt and spices. Saute till dried up completely. Stuff with this mixture when cool.

Veg Cutlets For Fasting/Vrat Ka Cutlet

Crispy crunchy delicious and easy to make veg cutlets for fasting days with all the ingredients used in fasting.

• Sauce pan
• Pressure
• Grater 
• Grinder or mortar
• Pan
• Spatula or slotted spoon

• 4 Medium Potatoes (Boiled and peeled )
• 1/2 Cup Paneer or cottage cheese (Crumbled or grated )
• 1 Inch Ginger (Grated )
• 1/4 Cup Peanut (Dry roasted )
• 1/4 Cup Green peas (Boiled )
• 2 Green chilli (Finely chopped )
• Handful Cilantro or coriander leaves (Chopped )
• 1 Tsp Cumin powder
• 1 Tsp Chaat masala (Optional )
• 1/2 Tsp Amchur or dry mango powder
• 2 Tbsp Tapioca flour or
• 2 Tbsp Singhara atta or water-chestnut flour
• 2 Tbsp Tapioca flour or sabudana atta (For slurry )
• 1/4 Cup Water (For slurry )

1. Peel and grate the potatoes. Crush the roasted peanut in mortar pestle or grind into a coarse powder.

2.  Mix grated boiled potatoes, crumbled or grated paneer, crushed peanut, boiled green peas, grated ginger, finely chopped green chilli, chopped cilantro or coriander leaves, cumin powder, amchur or dry mango powder, 2 tablespoon Tapioca flour or sabudana atta and 2 tablespoon Singhara atta or water-chestnut flour. I used chaat masala but you can skip if it not allowed for fasting. If you are not using chaat masala add 1 teaspoon Lemon juice or add little more amchur powder. Mix everything well.

3. Grease your palm with little oil and make patties with this dough. I have made round patties but you can make finger like long cutlets or heart shape or give any shape of your choice. You can also stuff these cutlets if you want. See notes for stuffing options.

4. Spread some Tapioca flour or sabudana atta on a plate. Roll all the patties on it.

5. Make a slurry with 2 tablespoon Tapioca flour or sabudana atta and 1/4 cup water. Dip the patties in the slurry and coat with dry Tapioca flour. Watch video recipe for details. Arrange all the patties on a plate.

6. Heat sufficient oil in a pan. Fry the cutlets from both sides till golden brown. Fry 3-4 cutlets at a time depending on the size of your pan. Don’t overcroud.

7. Transfer the fried cutlets on paper towel. Serve hot with any chutney. Enjoy the crispy crunchy delicious cutlets on fasting or feasting.

1. If you are not making for fasting then you can use breadcrumb instead of Tapioca flour or sabudana atta.

2. If you don’t have Tapioca flour, simply grind sabudana or Tapioca to make Tapioca flour.

3. You can make stuffed cutlets if you want. You can make paneer stuffing with grated paneer, chopped dry fruits, finely chopped green chilli and spices.

4. For green peas stuffing grind green peas with ginger and green chilli. Heat oil in a pan. Add little cumin seeds and let it splutter. Add ground green peas, salt and spices. Saute till dried up completely. Stuff with this mixture when cool.

Breakfast, Snack

Indian

GlutenFreeDiet, HinduDiet

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