Crispy Potato & Vegetable Cutlets – Healthy Snack

Step 1: Prepare Potatoes

Take two medium-sized potatoes, grate them, and wash them 2-3 times. Squeeze out all the water thoroughly and place the grated potatoes in a bowl.

Step 2: Add Vegetables and Spices

To the bowl with grated potatoes, add one small grated carrot, one medium-sized sliced onion, some finely chopped coriander leaves, two finely chopped green chilies, and half an inch of grated ginger. Then, add 1/2 teaspoon black pepper powder, 1/2 teaspoon cumin seeds, 1/2 teaspoon chaat masala, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and salt to taste.

Step 3: Mix and Rest

Mix all the ingredients thoroughly by hand until well combined. Let the mixture rest for 5 minutes. You will notice that the vegetables release some water, making the mixture slightly soft.

Step 4: Incorporate Flours and Corn Flakes

After 5 minutes, add two tablespoons of gram flour (besan), two tablespoons of corn flour (or rice flour), and two tablespoons of plain ground corn flakes to the mixture. Mix everything again until a cohesive dough-like consistency is achieved.

Step 5: Cook the Cutlets (First Side)

Heat a tawa (griddle) and spread a little oil evenly. Take small portions of the mixture and shape them into thin, small cutlets. Place them on the tawa. Cover the tawa with a lid and cook on low flame for 2-3 minutes.

Step 6: Cook the Cutlets (Second Side)

After 3 minutes, remove the lid. Drizzle a little oil on top of each cutlet and carefully flip them to the other side. Cover again and cook for another 2 minutes on low flame.

Step 7: Achieve Extra Crispiness

If you desire extra crispy cutlets, remove the lid and continue cooking them uncovered for 1-2 minutes on each side, flipping occasionally, until they turn golden brown and achieve your desired crispiness.

Step 8: Serve

Once cooked to perfection, remove the hot and crispy cutlets from the tawa. Serve them immediately with green chutney or any dip of your choice.

• Ensure the grated potatoes are thoroughly squeezed to remove excess water for crispier cutlets.

• Keep the cutlets thin for even cooking and a crunchy texture.

• For extra crispiness, cook the cutlets uncovered for the last 1-2 minutes on each side.

• Rice flour can be used as an alternative to corn flour for binding.

• Other grated vegetables like zucchini or cabbage can be added.