Name: Recipe- Noodle Veggie Cutlet
Yield: 6 people
Ingredients: 1 medium Spinach/ Palak bunch ((Washed and roughly chopped)); 1 medium Broccoli flower ((You may also use Cauliflower)); 2 tbsp Sweet corn; 2 medium carrot ((Roughly Chopped)); 2 tbsp French Beans ((Roughly Chopped)); 2 tbsp Peas; 3 tbsp Poha; 4-5 tbsp Bread Crumbs; 5-6 nos Green Chilis ((Roughly Chopped)); 1 tbsp Ginger ((Roughly Chopped)); 1 tsp Salt ((Or as per taste)); 0.5 tsp Black Salt; 1 tsp Roasted Jeera Powder; 0.5 tsp Jeera/ Cumin seeds; 1 tsp Aamchur Powder; 2 tsp JalJeera Powder ((Store Brought)); 1 tsp Red Chili Powder; 2 Bowl Boiled Noodels; 3 tbsp Corn Flour; Oil (To Deep Fry); 3 tbsp Thick Curd; 1 tbsp Soya Sauce; 1 tsp Green Chili Sauce; 1 tsp Red Pepper Sauce; 2 tsp Ginger Garlic Paste; 1 tsp Garlic Sauce; 2 pinch Salt; 6 Serving Steamed Rice; 6 Nos Lettuce Leaves ((Washed and drained))

Posted By Vibhuti Jain on Jul 15, 2014 in All Recipes, Appetizer, Appetizers & Snacks, Fried Snacks, One pot Meal, Party CookBook, Rice, Rice Pizza & Pasta, Satvik Food |

Recipe- Noodle Veggie Cutlet

Servings

6 people

Servings

6 people

Recipe- Noodle Veggie Cutlet

Servings

6 people

Servings

6 people

Ingredients

For Cutlet

1 medium Spinach/ Palak bunch (Washed and roughly chopped)
1 medium Broccoli flower (You may also use Cauliflower)
2 tbsp Sweet corn
2 medium carrot (Roughly Chopped)
2 tbsp French Beans (Roughly Chopped)
2 tbsp Peas
3 tbsp Poha
4-5 tbsp Bread Crumbs
5-6 nos Green Chilis (Roughly Chopped)
1 tbsp Ginger (Roughly Chopped)
1 tsp Salt (Or as per taste)
0.5 tsp Black Salt
1 tsp Roasted Jeera Powder
0.5 tsp Jeera/ Cumin seeds
1 tsp Aamchur Powder
2 tsp JalJeera Powder (Store Brought)
1 tsp Red Chili Powder
2 Bowl Boiled Noodels
3 tbsp Corn Flour
Oil To Deep Fry

For Sauce

For Serving

6 Serving Steamed Rice
6 Nos Lettuce Leaves (Washed and drained)

Servings: people

Instructions

In a chopper take all the vegetables and chop them finely.
Now take finely chopped vegetables in another big bowl.
Add Poha, green chili, ginger and all other spices and mix well.
Now add sufficient bread crumbs to binding consistency and make 12 equal sized balls.
Flatten each ball and keep aside.
Now in another bowl mix corn flour with sufficient water to make a slightly thick paste.
Lay down some noodle on a board shown in image and spread a thin layer of corn flour paste over it.
Take a cutlet and dip in corn flour paste on both sides.
Now place the cutlet over the one side of the noodles in a way leaving 2 inches noodles aside.
Fold that 2 inch noodles in a way to cover the cutlet.
Roll the cutlet completely. And Dip in corn flour paste again. Keep aside.
Follow the same with all cutlets and deep fridge for half an hour so that noodles sets on cutlets completely.
Now heat oil in a wide pan and deep fry the cutlets on medium heat.
First fry one side and then flip carefully. Do not keep flipping again and again.
When done remove on absorbent paper.
Meanwhile heat a tawa and dry roast lettuce leave both sides. and mix all the ingredients of sauce in another bowl.
Now take a serving plate and place roasted lettuce leave, spread a tbsp of sauce over it and then a layer of 1 portion steamed rice.
And finally place fried noodle veggie cutlet on the top and place some sauce on side.
Serve Hot!