Vegetable Cutlet Recipe- Sesame Crusted Indian Potato Snack

Last Updated on 4 months by Neha Deshmukh

Vegetable Cutlet Recipe – Sesame Crusted Indian Potato Snack

Introduction

Oh, cutlets! They’re just the perfect snack, aren’t they? Crispy, flavorful, and so satisfying. I remember making these with my grandmother when I was little – the kitchen always smelled amazing, and the sesame seeds stuck to everything (in the best way possible!). This Vegetable Cutlet recipe is a family favorite, and I’m so excited to share it with you. It’s a wonderful way to sneak in some extra veggies, and the sesame crust adds a delightful crunch.

Why You’ll Love This Recipe

This isn’t just another potato cutlet recipe. The combination of vegetables, the hint of ginger and garlic, and that generous coating of sesame seeds takes it to a whole new level. It’s relatively easy to make, perfect for a quick evening snack, or even as a starter for a special occasion. Plus, it’s incredibly versatile – you can easily adapt it to your liking!

Ingredients

Here’s what you’ll need to make these delicious sesame-crusted vegetable cutlets:

• 4-5 bread slices (brown, white, or whole wheat)
• 1 medium-sized potato, boiled and mashed
• 1 small to medium-sized carrot, parboiled and finely chopped
• 8-10 French beans, parboiled and finely chopped
• 1 small capsicum, finely chopped
• 1 small to medium-sized onion, finely chopped
• 1 teaspoon chopped celery or coriander leaves
• 1 whole green chili, finely chopped
• 1 inch ginger, peeled and finely chopped
• 2-3 small to medium-sized garlic cloves, peeled and finely chopped
• 1 tablespoon corn starch
• 0.5 tablespoon soy sauce
• 2-3 tablespoons white sesame seeds
• 3 tablespoons cornstarch (for paste)
• Salt to taste
• Black pepper to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Sesame Seeds: Don’t skimp on these! They’re what give the cutlets that amazing texture and nutty flavor. I prefer white sesame seeds, but black sesame seeds work beautifully too, or a mix of both!
• Bread Choice: You can use any bread you like. Brown bread adds a slightly nutty flavor, while white bread gives a softer texture. Whole wheat is a healthier option.
• Vegetable Variations: Feel free to get creative with the veggies! Peas, beetroot, or even spinach would be lovely additions. In some parts of India, people add grated raw banana or beetroot for a touch of sweetness.
• Soy Sauce: Adds a lovely umami flavor. If you’re avoiding soy, see the FAQs for a substitution.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potato and parboil the carrot and French beans until they’re half-cooked. Once cooled, finely chop all the vegetables and mash the potato until smooth.
2. In a mixing bowl, combine the mashed potato, chopped vegetables, cornstarch, soy sauce, ginger, garlic, green chili, salt, and pepper. Mix everything really well. Let it cool down a bit – this makes it easier to handle.
3. Now, let’s make the cornstarch paste. Mix 3 tablespoons of cornstarch with enough water to form a thick slurry. It should be smooth and easily spreadable.
4. Cut your bread slices into whatever shapes you like – rectangles, triangles, or rounds. Spread the vegetable mixture evenly on each slice, pressing down gently so it sticks.
5. Brush the cornstarch paste over the vegetable layer, then generously sprinkle with sesame seeds. Press them in gently to make sure they adhere.
6. Heat oil in a pan over medium heat. Carefully fry the bread slices sesame-side down until they’re golden and crispy. Flip them over and cook the other side.
7. Drain the excess oil on paper towels. Serve immediately with your favorite sauce!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to ensure even cooking.
• Make sure the oil is hot enough before adding the cutlets. If it’s not hot enough, they’ll absorb too much oil.
• For extra crispy cutlets, double fry them! Fry them once, let them cool, and then fry them again for a few seconds.

Variations

• Vegan Adaptation: Simply use a plant-based bread and substitute the soy sauce with a vegan-friendly alternative like tamari.
• Gluten-Free Adaptation: Use gluten-free bread slices. There are some great options available these days!
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of green chili or omit it altogether. My friend, Priya, always makes hers milder for her kids.
• Festival Adaptations: These cutlets are perfect for festivals like Diwali or Holi. Serve them as part of a larger spread of snacks and sweets.

Serving Suggestions

These vegetable cutlets are delicious on their own, but they’re even better with a dipping sauce! Try serving them with:

• Tomato ketchup
• Chili sauce
• Mint chutney
• Sweet tamarind chutney

Storage Instructions

Leftover cutlets can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness. They also freeze well – just wrap them individually in plastic wrap before freezing.

FAQs

• What type of oil is best for frying these cutlets? You can use any neutral-flavored oil, like vegetable oil, canola oil, or sunflower oil.
• Can I make these cutlets ahead of time? Yes, you can prepare the vegetable mixture and shape the cutlets ahead of time. Store them in the refrigerator until you’re ready to fry.
• Can I bake these cutlets instead of frying? Absolutely! Preheat your oven to 180°C (350°F). Place the cutlets on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through.
• What can I substitute for soy sauce? You can use tamari (gluten-free), coconut aminos, or a pinch of salt and a dash of vinegar.
• How can I adjust the consistency of the vegetable mixture? If the mixture is too wet, add a little more cornstarch. If it’s too dry, add a teaspoon of water at a time until it reaches the desired consistency.