Swadisht Vegetable Cutlet
by Tarla Dalal

Cutlets with a teaspoon of oil? Well, here you go. You will fall head-over-heels in love with the amazing flavour and perfect texture of this Swadisht Vegetable Cutlet.

Made with an assortment of veggies like carrots and bottle gourd, this nutrient rich snack is quite satiating. In this innovative recipe, ragi flour is used to bind the veggies and flavour enhancers rather than starchy potato, raw bananas or cornflour.

So, you not only get vitamin A from carrot, you also get calcium from ragi. Relish this guilt-free snack with peppy Mint and Coriander Chutney.

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Swadisht Vegetable Cutlet recipe - How to make Swadisht Vegetable Cutlet

1 cup grated carrot
1/2 cup grated bottle gourd (doodhi / lauki) , squeeze the excess
1/2 cup finely chopped onions
1/2 cup ragi (nachni / red millet) flour
1/4 cup besan (bengal gram flour)
1 tsp ginger-green chilli paste
2 tbsp chopped coriander (dhania)
1/2 tsp chilli powder
1 tsp chaat masala
1 tsp lemon juice
salt to taste
1 tsp oil for greasing and cooking

For Serving
mint and coriander chutney

Method

Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 12 equal portions and roll each portion into a 50 mm. (2”) flat oval.
Grease a non-stick tava (griddle) using ¼ tsp of oil and cook all the cutlets on a slow flame, using the remaining ¾ tsp of oil, till they turn golden brown in colour from both the sides.
Serve immediately with mint and coriander chutney.

Nutrient values (Abbrv) per cutlet