Vegetable Cutlet | क्रिस्पी वेज कटलेट | Easy Teatime snack | Chef

Delight in the goodness of Chef ‪@RanveerBrar‬'s Vegetable Cutlet recipe made in an Airfryer! These crispy and nutritious cutlets are a perfect snack or appetizer option. Watch now and elevate your snacking experience with this healthier twist!
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Vegetable Cutlet recipe in an Air fryer
Preparation time: 10 minutes
Preheat: 5 minutes at 180°c
Cooking time: 10-12 minutes at 190°c
Serves: 2
Ingredients
For Cutlet Mixture
1 large Carrots, finely chopped
7-8 French beans, chopped
4 Green chillies (less spicy & chopped)
3 medium Potatoes (boiled & grated)
Salt to taste
1 tsp Degi red chilli powder
½ tsp Dry mango powder
1 Beetroot (peeled & grated)
For Slurry
⅓ cup Refined flour
½ tsp Sugar
Salt to taste
¼ tsp Black peppercorns, crushed
½ tsp Degi red chilli powder
Water as required
For Coating
Refined flour (for dry coating)
Prepared slurry
1 cup fresh Bread crumbs
Oil (optional for brushing)
For Garnish
Cucumber, sliced
Tomato, wedge
A pinch of salt
Lemon wedge
Coriander sprig
Process
For Cutlet
Preheat the Philips Airfryer for 5 minutes at 180°c.
In a bowl, add carrots, french beans, green chillies, potatoes, salt to taste, degi red chilli powder, dry mango powder, beetroot and mash it well.
Make medium size balls, place into refined flour and coat it well.
Dip into prepared slurry and place into breadcrumbs.
Coat it well from both sides and give a desired shape.
Place the cutlet in the airfryer and cook it for 10-12 minutes at 190°c.
Transfer it on a serving dish, accompany it with cucumber, tomato and sprinkle some salt.
Garnish it with lemon wedge and coriander sprig.
Serve hot with tomato ketchup.
For Slurry
In a bowl, add refined flour, sugar, salt to taste, black peppercorns, degi red chilli powder, water and mix it well.
Keep it aside for further use.
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