snack Archives - Love to stay home

Air Fryer Crispy Onion Fritters

June 15, 2022 No Comments

Air Fryer Crispy Onion Fritters are super easy to make and are the perfect snack for any time of day.

The fact that these are air-fried makes this a healthier and yummy treat without worrying about the extra oil.

If you do not have an air fryer and love fried foods, I suggest getting one. This gadget is definitely a game-changer! I love the air fryer and hardly deep fry anything anymore.

What are the ingredients for Air Fryer Crispy Onion Fritters?

(The exact measurements are in the recipe card.)

Red onions

Chickpea flour ( besan found at the Indian store)

Rice flour

Salt

Chilli powder

Oil

Chaat Masala powder ( optional)

Jalapeños or Green chilies (optional)

Cilantro (optional)

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How do you make these Air Fryer Onion Fritters?

Slice your onion in half and then in slices. Or cut the onion into rings.

Put them in a bowl. Drizzle 1 tablespoon of oil.

In a separate bowl, add the chickpea flour, rice flour, and spices. Mix with a whisk.

Mix this well with the onions using your hands or a fork.

Add a little water at a time and mix it till the mixture coats the onions. (use less than 1/4th cup of water)

Preheat the air fryer to 350 degrees.

Put some onion mixture in little patties on the air fryer tray. I could put 4 at a time. Spray with a little oil.

Air fry them for about 8 minutes, flip in between, then turn the heat up to 400 and air fry for about 2 minutes.

Take the fritters out and enjoy your crispy yummy fritters with ketchup or sriracha.

Air Fryer Crispy Onion Fritters

Crispy Onion Fritters made healthier in an Air Fryer! Simple and easy to make.

Course Appetizer, Snack

Cuisine Indian

Prep Time 6

Cook Time 10

Total Time 16

Servings 2

Author Nandini

Ingredients

1 Big Red Onion
Jalapenos or Green Chilies (optional)
Cilantro, a few leaves (optional)
⅓ cup Chickpea Flour (Besan)
2 tbsp Rice Flour
½ tsp Kashmiri Chili powder
¼ tsp Turmeric powder
¼ tsp Chaat masala powder (optional)
¾ tsp Salt (or to taste)
1 - 2 tbsps Oil

Instructions

Slice the onions. Put them in a bowl. If you are using jalapenos, green chilies, or cilantro, add them to the onions now.
In a separate bowl, add the chickpea and rice flour, turmeric, salt, and chili powder. Add the chaat masala powder. Mix everything with a whisk.
Drizzle or spray oil onto the onions. Mix.
Add the dry powder and mix it with the onions.
Add a little water at a time and mix with your hands or a fork. The mixture should coat the onions.
Preheat air fryer to 350°.
Make patties with the onion mixture and add them to the air fryer. I made 4 at a time.
Fry them for around 8 minutes turning once in between. For the last 2 minutes, turn the heat up to 400°.
Take them out and enjoy your healthier Onion Fritters with some Ketchup or Sriracha.

Notes:

If you like these spicy, you can add green chilies chopped up.

Chaat masala, cilantro, and chilies( or jalapeños for a less spicy version) are optional but recommended.

If you do not have an air fryer, you could bake these in an oven.

Eat these immediately or they will lose their crispiness. Doubtful that you would have any left😁 but if you do, they can be reheated in the air fryer for a few minutes.

If you try this recipe, please take a second to rate it. Thank you so much. Leave me a comment if you can. Share a picture on Facebook or Instagram @lovetostayhomeblog, I would love to see it!

Lovetostayhome is on Pinterest, Instagram and Facebook, please give me a follow if you can, then you will know whenever I have a new post up on my blog.

Check out my other easy snack recipes:

Air Fryer Tortilla Samosas

Air Fryer Okra Fries

Air-Fryer Cauliflower Manchurian

Crispy Zucchini Fritters

Air Fryer Salmon Fish Fry

Air-Fryer Potato Wedges

Fried Masala Mushrooms – Deep-fried Vs Air-Fried!

Thank you so much for reading.

Happy Cooking! And have a great day!

Photo by Ashwini Chaudhary(Monty) on Unsplash

Recipes

Mixed Vegetable Cutlets

October 25, 2021 4 Comments

These Mixed Vegetable Cutlets are so tasty and easy to make. You could use any vegetables that you have, even crumbled paneer or tofu can be used if you wish.

These cutlets are basically spiced vegetables with mashed potatoes, coated with egg and breadcrumbs, pan-fried in oil till golden brown. Doesn’t that sound good?! Believe me it is, and it is all vegetables!

Do check out my beetroot cutlets recipe too, it is very similar but has a distinct beet red color!

To make these vegan, you can use a cornflour and water mix to dip your cutlets in before frying them.

WHAT INGREDIENTS DO YOU NEED FOR THESE MIXED VEGETABLE CUTLETS?

Mixed vegetables – I used a combination of mushrooms, carrots, peas, green bell peppers, and cauliflower.

Potatoes

Spice powders – turmeric, chili, cumin, coriander, garam masala, salt, and pepper.

Onion

Tomato

Ginger garlic paste

Cilantro

Breadcrumbs

Egg ( or cornflour paste)

HOW DO YOU MAKE THESE MIXED VEGETABLE CUTLETS?

Boil the potatoes. Mash them and keep them aside.
Heat oil in a pan. Add chopped onions, fry till translucent, add ginger garlic paste. Fry for a few minutes.
Next, add the tomatoes and spice powders.
Fry till tomatoes are soft. Add in the chopped mixed vegetables.
Mix them well, cover the pan, and cook them for about 10 minutes, mixing in between.
After 10 minutes, open the lid of the pan, turn the flame to high, and dry up the mixture. Switch off and add chopped cilantro.
Once this mixture cools down, add the mashed potatoes. Mix everything well. Taste it, add salt if needed.
Make cutlets in any shape you want, I usually make a round shape.
Dip the cutlets in beaten egg, and next into a plate of breadcrumbs.
Once you have made all the cutlets. Heat up a pan, add some oil to it. Add the cutlets and fry them on both sides till golden brown.
Take them out onto a paper towel-lined plate.
Enjoy your delicious Vegetable Cutlets with ketchup, green chutney, or as a side to your main meal. We enjoyed them with Rice and Dal.
If you do not eat eggs, you can use a cornflour slurry, that is cornflour and water mixed into a thin paste.
Just dip the cutlets in the cornflour slurry and fry them in a pan with hot oil.

Spiced Vegetables mixed with mashed potatoes, beaten egg and breadcrumbs.

Mixed Vegetable Cutlets

Mixed vegetables cooked with spices, combined with mashed potatoes, and pan-fried till golden brown.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Prep Time 30

Cook Time 25

Total Time 55

Author Nandini

Ingredients

2 cups Mixed vegetables
½ Onion
1 Tomato
4 boiled potatoes
Cilantro
½ cup breadcrumbs
½ tsp ginger-garlic paste
1 Egg

Instructions

Boil the potatoes, mash them and keep them aside.
Heat oil in a pan. Add chopped onions fry till translucent.
Add the ginger-garlic paste, fry for a few minutes.
Next, add the tomatoes and spice powders
Fry till tomatoes are soft. Add in the mixed vegetables.
Mix them well, cover the pan and cook for about 10 minutes.
After 10 minutes, open the lid of the pan, turn the flame to high and dry up the mixture.
Switch off the stove. Add chopped cilantro.
Once the mixture cools down, add the mashed potatoes.
Mix everything well.
Taste the mixture and add salt if needed.
Make round balls using the mixture.
Flatten the ball, dip each in beaten egg, and roll in breadcrumbs.
Make all the cutlets the same way. (for a pure vegetarian option please see my notes)
To pan-fry the cutlets, heat some oil in a frying pan, fry the cutlets till golden brown on both sides.
Take the cutlets out of the pan onto a paper towel-lined plate.

NOTES:

Chop all the vegetables the same size so they cook at the same time.
I used homemade breadcrumbs, but store-bought is fine too. Homemade breadcrumbs are very easy to make. I just save all the end slices of the bread loaves, put them in the toaster oven to dry them out. Then grind them in the blender. Store them in a glass jar in your pantry. Lasts for more than a year or more.
I cooked the potatoes in the Instant Pot on high pressure for 8 minutes. It turns out perfect every time. Did you know that you can boil potatoes and store them in the fridge unpeeled to use during the week? That is a time-saver.
Substitute for egg: Use cornflour mixed with water to coat the cutlets. Just dip the cutlets in the mixture and fry them. If you would like your cutlets more crunchy, dip them in breadcrumbs after dipping them in the cornflour slurry.
I got about 22 cutlets from this recipe. These cutlets can be frozen( up to 3 months)and cooked at a later date. Just freeze them on a baking tray, put them in a freezer bag or freezer box. To cook them after freezing – Thaw overnight in the fridge and pan-fry them.

Hope you will try out this recipe. Let me know what you think by leaving a comment or rating the recipe down below.

Do check out my other easy Vegetarian recipes:

Lime/Lemon Quinoa

Eggplant and Paneer Manchurian

Easy and Tasty Chickpea Burgers

Air Fryer Tortilla Samosas

Fried Masala Mushrooms – Deep-fried Vs Air-Fried!

Air-Fryer Potato Wedges

Crispy Zucchini Fritters

Palak Paneer

Thanks for visiting my blog! I appreciate your presence here. Do follow me on PINTEREST, FACEBOOK & INSTAGRAM to know when I post new content.

Have a great day!

Photo by Brett Jordan on Unsplash

Recipes

Crispy Zucchini Fritters

August 7, 2021 No Comments

These crispy Zucchini Fritters are so crispy and delicious, you cannot stop at just one! Believe me, I tried, but I couldn’t help myself to another! 😁

They make a great appetizer or snack. Chickpea flour(besan) and rice flour make it crispy. So, this is gluten-free and vegan! You can add more green chilies to make it spicier. This is such a great way to use up zucchini.

Let’s get straight to the ingredients for these Crispy Zucchini Fritters:

Zucchini – grated, sprinkle salt, and keep it aside for 15 minutes

Onion – red onion chopped

Green chili (use more for more spice)

Cilantro

For the batter:

Besan ( chickpea flour)

Rice flour

Salt to taste

Turmeric powder

Kashmiri chili powder

Cumin powder

Chaat masala powder

Oil to pan-fry them

Here are some of my Amazon Kitchen Favorites:

Grater

Stainless Steel Bowls

Frying Pan

Spatula

Serving Dishes

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support!)

How do you make these Crispy Zucchini Fritters?

Grate zucchini, sprinkle salt over it, and let it sit for about 20 minutes. This is to draw out the moisture from the zucchini.

Chop your onion, green chilies, and cilantro.

In a big bowl, add the besan, rice flour, and spice powders, mix them up.

Squeeze out all the water from the zucchini and put it into the bowl with the dry mixture.

Add the onions, chilies, and cilantro.

Add about 1/3 rd cup of water and mix gently using a wooden spoon or a spatula.

Your mixture should be neither too thick nor too thin, it should be a little thicker than pancake batter.

Heat oil in a pan, when it is hot, add your batter with a spoon. Flatten it a bit making fritters. I made 4 at a time. I kept the flame on medium. Fry till golden brown on both sides.

Drain on a paper towel. Fry them immediately before serving them, because they will not remain crispy. However, they can be warmed up in a toaster oven or an air fryer.

Serve hot with ketchup, Sriracha sauce, or even a nice yogurt dip!

Enjoy these crispy tasty fritters!

Crispy Zucchini Fritters

Shredded zucchini mixed with chickpea flour, rice flour, and a few spices, pan-fried till crispy!

Course Appetizer, Snack

Cuisine Indian

Author Nandini

Ingredients

1 Zucchini (shredded)
⅓ cup Chickpea flour(besan)
2 tbsps Rice flour
¼ Onion (chopped)
1 green chili (chopped)

Spice powders

¾ tsp Kashmiri Chili powder
Salt to taste
¼ tsp turmeric powder
¼ tsp cumin powder
¼ tsp chaat masala powder

Instructions

Grate zucchini, sprinkle salt over it, and let it sit for 15 to 20 minutes.
Chop up the onion, green chili, and cilantro.
In a bowl, add the chickpea flour, rice flour, and spice powders. Mix with a whisk.
Squeeze out all the water from the zucchini and put it into the bowl with the dry mixture.
Add onions, chili, and cilantro.
Now pour around ⅓ cup of water and mix gently with a wooden spoon or spatula.
Your mixture should not be too thin nor too thick. The consistency should be a little thicker than pancake batter. Add a little more water if required.
Heat oil in a pan, when hot, add a spoonful of the mixture. Flatten it to make fritters. I made four at a time keeping the flame on medium heat.
Fry till golden brown on both sides. Drain them on a paper towel.
Serve these fritters hot with ketchup, Sriracha, or a yogurt dip.

Notes:

You can add more green chilies or chili powder to make it spicier.
Fry the fritters just before serving as they do not remain crispy. However, you can heat them up in a toaster oven or an Air Fryer.
The consistency of the mixture is important, add water a little at a time.
You can add chopped garlic too if you like the flavor.
I added chopped red onion, but any onion is fine. You can even add scallions instead of onion.

Let me know if you try it out by leaving me a comment below, also don’t forget to rate this recipe.

You might also like to try my other snack/ appetizer recipes:

Fried Masala Mushrooms – Deep-fried Vs Air-Fried!

Broccoli and Quinoa Patties

Jalapeno Poppers

Pan-Fried Crispy Shrimp

Air Fryer Tortilla Samosas

Thank you as always for being here!

Follow me on Facebook, Instagram, and Pinterest @lovetostayhomeblog to know when I post new content.

Photo by Viktor Forgacs on Unsplash

Recipes

Fried Masala Mushrooms – Deep-fried Vs Air-Fried!

July 28, 2021 No Comments

These Fried Masala Mushrooms – Deep-fried Vs Air-fried are such a treat! You can serve these as an appetizer or snack. They can also be an accompaniment to any meal.

I like mushrooms but struggle to find different ways of cooking them. So I decided to cook them this way as let’s face it, who does not like fried food?! As I am a big fan of the Air Fryer, I decided to try them in an Air Fryer as well. So read on to find out how it is done, and how it turned out!

If you have any leftovers(if there are any!😁), give them a makeover and make Mushroom Manchurian(bonus recipe included)!

Whichever way you eat it, these mushrooms will be your new favorite!

What are the ingredients required for Fried Masala Mushrooms – Deep-fried Vs Air-fried?

Mushrooms- Button mushrooms, I’m sure you could make these with baby Bella mushrooms as well. If you do try them out let me know if it works.

I wash the mushrooms and dry them thoroughly. I know most people say don’t wash mushrooms but I do as that’s the only way to get rid of stuck-on dirt. Moreover, I have never had a problem with washing and then cooking them.

Oil – For deep frying use a high heat oil like Vegetable Oil, Canola Oil, Peanut Oil, or Sunflower Oil.

For the masala coating:

Chickpea flour or Besan – you can find this flour in any Indian store. Bonus it is gluten-free!

Rice flour – This flour can be found in an Indian store as well.

Ginger garlic paste (optional)

Kashmiri Chili Powder

Turmeric powder

Cumin powder

Pepper powder

Chaat masala powder

Salt to taste

Water to mix

How do you make these Fried Masala Mushrooms – Deep-fried Vs Air-Fried?

Add all the dry ingredients for the batter together in a mixing bowl, and use a whisk to mix them.

Add water a little at a time to get a smooth batter. I used about 1/2 to 3/4th cup. The batter should not be thin, it should be on the thicker side.

Add the mushrooms to this mixture and coat them well.

How do you fry these mushrooms? I tried 2 ways. DEEP FRIED Vs AIR FRIED

DEEP-FRIED

In a cast-iron pot, heat oil, I used canola oil.

When the oil is hot, add mushrooms one by one, they should start sizzling as soon as you put them in. That’s a good indication that the oil is at the right temperature. Let the flame be on medium.

Turn them after a few minutes. Fry them till they are crispy about 8 to 10 minutes.

Take them out and put them on a plate lined with a paper towel to absorb the extra oil.

Serve them hot! They will become soft as they sit. But you can always warm them up in a toaster oven or air fryer.

AIR-FRIED

If you have seen some of my previous recipes, you probably know that I love the Air Fryer! So I had to test this out in the Air Fryer to see for myself how they compared to the deep-fried Mushrooms.

First, line the air fryer basket with foil. Then brush a little bit of oil on the foil.

Drizzle some oil (1 tablespoon) on the coated mushrooms and mix.

Using tongs, place battered mushrooms on the foil in the Air Fryer.

Close the Air Fryer basket and switch it on to 400 degrees for 10 minutes.

Turn the mushrooms once in between.

After 10 minutes your crispy air-fried mushrooms are ready!

Taste-wise I would say surprisingly both tasted equally good!

The only thing with using the Air Fryer was that you can only put it a little at a time. So it might take longer depending on the quantity you are making. And it does tend to stick to the foil a bit. Next time I would try parchment paper.

Enjoy your fried masala mushrooms with some tomato ketchup or Sriracha sauce!

Fried Masala Mushrooms

Mushrooms in a spicy chickpea and rice flour batter, deep-fried or Air-fried to crispy deliciousness!

Course Appetizer, Side Dish, Snack

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Author Nandini

Ingredients

15-20 Button Mushrooms
2 cups Canola Oil (for deep frying)

For the batter

½ cup Chickpea flour (Besan)
¼ cup Rice flour
1 tsp Kashmiri Chili powder
¼ tsp Turmeric powder
¼ tsp Cumin powder
¼ tsp Pepper powder
½ tsp Chaat masala powder
1 tsp Ginger garlic paste (optional)
1 tsp Salt (or to taste)
½ to ¾ cup Water

Instructions

Wash and dry the mushrooms. Cut them into 4 depending on the size of them If they are small you can cut them in half. Keep them aside.

To make the batter

Mix all the dry ingredients in a big bowl using a whisk or a fork.
Add water a little at a time, using a whisk, mix until you get a nice batter consistency. It should not be too thick nor too thin. The batter should be able to coat the mushrooms.
Add mushrooms to the batter and mix until all the mushrooms are coated evenly with the batter.

To deep-fry:

Heat oil in a cast-iron pan. When the oil is hot, drop the mushrooms into the hot oil. It should sizzle as soon as it goes in. Fry the mushrooms on both sides till crispy. This should take about 6 minutes or so.
Take them out and drain them on a paper towel. Fry them in batches without overcrowding the pan.
Serve hot with Sriracha or Tomato Ketchup.

To Air-Fry

Line air-fryer basket with foil or parchment paper.
Brush the foil or paper with oil. Drizzle about 2 tablespoons of oil on the battered mushrooms. Mix well.
Using tongs, put the mushrooms into the Air-Fryer basket leaving space in between each one.
Close the basket and switch on your Air Fryer to 400° for 10 minutes.
Turn the mushrooms once in between.
After 10 minutes, take them out of the Air-Fryer and enjoy!

Notes:

To make it spicier, use more Chili powder or add chopped green chilies or jalapenos.
You can use the same batter for other vegetables as well. Good options are onions, cauliflower, bell peppers, zucchini, broccoli, etc
If you do not have an Air fryer and want to make this without deep frying it, I am sure you can use your oven at 400F, and bake the mushrooms for maybe 15 minutes. Let me know if you do try it out in your oven.
To re-heat these mushrooms, you can use a toaster oven or the Air-fryer. They do become soft after a while.

If you happen to have leftovers, I did because I made so much! I decided to experiment with making Mushroom Manchurian.

Bonus recipe using Fried Masala Mushrooms!

Mushroom Manchurian

Chop up a quarter of an onion (or use scallions), 5 cloves garlic, 1-inch ginger, and 2 green chilies.

Sauce – To make this easy sauce, add 1/4 cup soya sauce, 1 tbsp vinegar, 2 tablespoons tomato ketchup, 1 tablespoon chili sauce(I used Sriracha) to a bowl. Mix it up.

In a pan, heat some oil. When the oil is hot, add all the chopped ingredients. Fry well till slightly brown. Add your sauce and mix well.

Put in your fried mushrooms and mix well to coat them with the sauce. I did not add any salt and didn’t need to. But you can taste it and add if required.

I also added a squirt of tomato ketchup as I felt it was too spicy.

So you can adjust the spice accordingly. Garnish with lots of chopped cilantro or scallion greens. Enjoy your easy and tasty Mushroom Manchurian

It turned out delicious in the end!

If you like easy recipes like this, you might also be interested in:

Broccoli and Quinoa Patties

Easy Egg Masala

Potatoes and Dill Indian Style

Jalapeno Poppers

Easy and Tasty Chickpea Burgers

Homemade Pizza

Air-Fryer Potato Wedges

Pan-Fried Crispy Shrimp

Air Fryer Okra Fries

Air Fryer Tortilla Samosas

Thank you for visiting! Hope you will try out this easy recipe, let me know if you do, by leaving a comment and rating the recipe. I would love to hear from you!

Take care and Happy Cooking!

Photo by Anthony Garand on Unsplash

Recipes

Beetroot Cutlets

July 14, 2021 No Comments

These beetroot cutlets are a great snack or accompaniment to any main meal. They are full of vegetables mixed with mashed potatoes, rolled in breadcrumbs, and pan-fried till golden brown or in this case a beautiful purple from the beetroots! I actually started out making these as vegetable cutlets, but the beetroot kind of took over and so I decided to call them beetroot cutlets!

They can be made ahead of time and kept refrigerated until you need to fry them. I have kept them for about 3 to 4 days refrigerated.

If you want you can even freeze them. Just put them on a baking tray, and leave them in the freezer till frozen. After they are frozen put them in an airtight freezer-safe container or a freezer bag and put it in your freezer.

Fry them straight from the freezer when you need a quick snack!

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support.)

What are the ingredients for these Beetroot Cutlets?

Beetroot cooked

Mixed vegetables- carrots, cauliflower, peas

Half an onion

Tomato

Ginger

Garlic

Green chili

Cumin seeds

Spice powders- turmeric, chili, coriander, and garam masala powder

Salt to taste

Boiled potatoes

Breadcrumbs – I make my own breadcrumbs at home using toasted bread

Oil for frying the cutlets.

You might also be interested in this recipe which uses boiled potatoes Potato Masala

How do you make these Beetroot cutlets?

First cook your beetroot in an Instant pot or pressure cooker for 15 minutes. Keep aside to cool.

Boil potatoes in an instant pot or pressure cooker for 10 minutes.

Chop onions, tomatoes, ginger, garlic, and green chili.

Prep all the vegetables, including the beetroot, and keep them aside.

Add cumin seeds, ginger-garlic, and chili to a blender, I used my Ninja small jar., just make it into a fine chop.

Heat oil in a pan, add the onions, and ground-up ginger, garlic, chili, and cumin seeds. Sauté till the onions are slightly brown. Add tomatoes, spice powders, and cook till tomatoes turn soft.

After that add the chopped vegetables and salt to taste. Mix well, cover, and cook till the vegetables are cooked.

When cooked add some chopped cilantro and mix.

Let it cool down.

In the meantime mash the boiled potatoes.

When the vegetables and potatoes are cool. Add the potatoes to the vegetables and mix well. (I added 3 boiled potatoes)

Taste and add salt if needed.

Make balls out of the mixture. Add breadcrumbs to a plate. Take one ball and flatten it into the breadcrumbs, turn and do the same for the other side. Make it a round shape. Roll the sides too in the breadcrumbs till the whole cutlet is coated with breadcrumbs.

Do the same with all of the balls. At this stage, if you want to freeze some go ahead and put them on a baking sheet and freeze them.

You can refrigerate them for some time before frying. But you can also fry them immediately.

To fry them, heat oil in a pan. Fry till golden brown on both sides.

Enjoy your beetroot cutlets as a snack, in a sandwich, or as a side to your main meal.

Beetroot Cutlets

Beetroot and other vegetables cooked with Indian spices, mixed with mashed potatoes, made into patties, covered with breadcrumbs, and pan-fried to a crispy cutlet!

Course Side Dish, Snack

Cuisine Indian

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

1 Beetroot (cooked)
3 Potatoes (boiled and mashed)
1 cup Mixed Vegetables (carrots/peas/broccoli/cauliflower/corn)
½ Onion (chopped)
1 Tomato (chopped)
1 cup Breadcrumbs
Oil for frying the cutlets and for frying the masala

To grind:

½ inch Ginger
4 cloves Garlic
1 Green chili
1 tsp Cumin seeds

Spices

½ tsp Turmeric powder
1 tsp Kashmiri Chili powder
1 tsp Coriander powder
½ tsp Garam Masala powder

Instructions

Pressure cook the beetroot, peel, chop, and keep aside.
Boil potatoes in Instant Pot or Pressure cooker. Peel them, mash them, and set them aside.
Prep all the vegetables. Chop the onion and tomatoes
Grind the ginger, garlic, green chili, and cumin seeds.
Heat oil in a pan, fry the onions till transparent, add the ground ginger, garlic, chili, and cumin seeds. Add tomatoes and spices.
Next, add all the vegetables including chopped beetroot. Add salt to taste.
Mix well, cover, and cook.
When the vegetables are cooked, switch off the stove.
After the vegetables have cooled down, add the mashed potatoes.
Mix and make balls out of the mixture. I got about 20.
Add breadcrumbs to a plate.
Take one ball and flatten it onto the breadcrumbs. Turn and make sure the cutlet is coated with the breadcrumbs.
Do this with all the cutlets. Keep them refrigerated.
When ready to fry, add oil to a pan. When the oil is hot, add the cutlets and fry them on both sides till golden brown.

Notes:

When cooking with beetroot everything gets that deep red color. I recommend using some sort of liner on your cutting board so it doesn’t get those deep red stains. I am still trying to take out the stains from my cutting board! And maybe wear gloves so your hands do not become red!
When adding the mashed potatoes, the number of potatoes depends on their size. I used 3 big Idaho potatoes. Use as many as needed to get the mixture to a consistency that it can be made into a ball without falling apart.
An option is to dip the cutlet in a beaten egg and then coat it with the breadcrumbs. This helps the breadcrumbs stick better. If you do not want to use an egg, you can dip the cutlet in a cornstarch and water mixture before rolling them in breadcrumbs.
You can always leave out the beetroot and use other vegetables like carrots, cauliflower, broccoli, zucchini, mushrooms, corn, or peas.
When frying the cutlet, since everything is already cooked, just fry them till the breadcrumbs are golden brown.
An exception is made when frying frozen cutlets, you will have to cover them so the inside of it thaws and warms up.
This might take a while to get together, but the end result is worth it, so do give it a try. From this recipe, you can get about 20 cutlets. So freeze some for later!

Do check out my other easy snack recipes: Broccoli and Quinoa Patties, Air Fryer Okra Fries, Jalapeno Poppers, Air Fryer Tortilla Samosas, Air Fryer Salmon Fish Fry

Let me know if you try this recipe, I love to hear from my readers! Please leave a comment and rate this recipe.

Thank you for reading and happy cooking!

Photo by Felicia Buitenwerf on Unsplash