Thursday, 21 May 2015

Spinach Veg Cutlet !



It was one cold weekend evening and we were craving for something hot and spicy I made this cutlet with whatever veggies available and it turned out to be super yummy. Initially i though of making only a veg cutlet and when i saw a bunch of spinach lying then why not make it more healthy with the goodness of spinach.
I would say this cutlet will be a perfect starter or a wonderful evening tea time snack. It is bit time consuming in the preparations but worth the effort. 
Be a little careful when cooking the spinach as the water it leaves may spoil the dish.



INGREDIENTS
  • 1 cup spinach (tightly packed)
  • 1 cup boiled mashed potatoes
  • few cauliflower florets
  • 1 carrot grated
  • 1/2 cup boiled mashed peas (fresh / frozen)
  • 1 tbsp Ginger garlic paste
  • 1 onion finely chopped
  • 1/2 bell pepper finely chopped
  • 3 green chillis finely chopped
  • 1/2 a lemon
  • 1 tbsp + 2 tbsp oil
  • salt as needed
  • 1/2 tsp crushed black pepper
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder (or as per taste)
  • 1 tsp garam masala
  • 1 tbsp + 1 tbsp corn flour (starch)
  • 1 tbsp + 2 tbsp Plain flour (maida)
  • breadcrumbs (preferably Golden)


STEPS

  • Heat 1 tbsp oil in a pan and once hot add cumin seeds and ginger garlic paste. 
  • Saute for a minute and then add green chillis and onions and continue sauting.



  • Then add finely chopped cauliflower and bell peppers and let them cook for a minute.
  • Add grated carrot and saute everything together.

  •  Cook the veggies closed and then add the roughly chopped spinach and saute for few minutes until they shrink in size,
  • Then add salt and the spice powders and mix well.

  •  The spinach will start leaving water. So keep the pan open and cook till the water is evaporated.
  • Then add mashed peas and mix well and cook further.


  •  Add the boiled mashed potatoes and mix well. See that no water is left else you wont be able to roll and give them a shape. It would be sticky then.
  • Transfer to a bowl and once cooled squeeze some lemon juice and add 1 tbsp corn flour to it. 


  • In another bowl mix 1 tbsp corn flour and 2 tbsp plain flour with little salt and water and make a smooth batter.
  • Now make ballsout of the spinach mixture and then give them a shape of pattie / cutlet.


  • Just touch both sides of the cutlet in plain flour to coat them well and then dip them in the batter made.
  • Then place them on breadcrumbs spread in a plate and coat well with the crumbs.

  •  Do the same for the remaining patties and Heat the remaining oil in a shallow broad pan

  • Place the cutlets carefully in the pan and cook then in medium flame on one side for 3 - 4 minutes.
  • Then flip them and drizzle some oil if needed and cook on the other side for few minutes.
  • Do flip carefully as they tend to break. 
  • Cook till they are beautifully browned and ensure not to burn.

  • Serve hot with any sauce of your choice. We enjoyed with tomato and sweet chilli sauce.
  • Its so crispy on the outer and soft and delicious on the inside with wonderful flavours of spinach with veggies and spices.
  • In case the mixture becomes sticky and watery then add some plain flour to it and try to bind together. Better to cook the spinach well till all the water is evaporated.



With Love,


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