Vegetable Cutlet ( India Coffee House Style )

You might be wondering why another 'cutlet' recipe ,where there are so many recipes and variations of the same on the Internet.But this one is comes from our very own South India's famous chain of restaurants 'India Coffee House' which use to make good and brisk business in the 1980s era.My husband would fondly remember the cutlet he would have with his family when he was a kid during their family outings.

For me, India Coffee House was about their famous coffee and the dosas, idlis and wadais.But the cutlet/tikki was the crowing glory..LOL.I decided to replicate the same and the cutlet was indeed the Indian Coffee House style,and our very own loyal customer aka my hubby approved it.

Vegetable Cutlet/Vegetable Tikki

Ingredients:

Potatoes(Boiled and mashed)- 2
Carrot and Beetroot(grated)- 1 cup
Onion(finely chopped)- 1
Red Chilly Powder- 1 tsp
Jeera/Cumin Powder- 1 tsp
Lemon Juice- 1 tsp
Bread crumbs-1/2 cup+ 3 tbsp
Salt to taste
Oil for shallow frying

Method:

1.In a wok/kadai, heat 1 tsp of oil and sauté the finely chopped onions till golden brown.
2.Add the red chilly powder , cumin powder and cook further for two more minutes.
3.Now add the grated carrot and beetroot mixture and cook till the carrot and beetroot mixture has no moisture.
4.Remove from fire and allow it to cool.
5.Add the mashed potato mixture, salt to taste, 3 tbsp of bread crumbs and lemon juice. Mix well and make equal sized flat balls.

6. Coat the flattened balls with the remaining bread crumbs.

7.Take a flat griddle and shallow fry the cutlet/tikkis on either side with few teaspoons of oil or just until they are browned well.

8.Serve hot with thinly sliced onions and lemon wedges.

Note:
We are not adding amchur powder/dry mango powder as this is a South Indian version of a vegetable tikki.