Vegetable Cutlet | Quick Healthy Snack Recipe | कुरकुरी टिक्की | Kunal Kapur Recipes #Shorts #Diwali

Chef Kunal Kapur Healthy & Diet 40 Mins 4 Servings 81.3K views Oct 28, 2021

Diwali is almost here and one thing we all love to enjoy is a good snacks recipe. What if it comes with a punch of health? Interesting, right? Do try this simple and quick recipe. Prep time - 30min

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR BENGALI GARAM MASALA

Cinnamon (1½” Stick) - 2nos
Cardamom - 15nos
Cloves - 12nos

FOR BEETROOT CUTLET

Beetroot Medium (boiled & peeled) - 4nos
Potato Medium (boiled & mashed) - ¾ cup
Salt - to taste
Green Chilli chopped - 1no
Ginger chopped - 2tsp
Peanuts (roasted & crushed) - 4tbsp
Roasted Cumin (Crushed) - 2 tsp
Coriander chopped - a handful
Mustard oil - 1 tbsp
Kasundhi - 1tbsp
Bengali Garam Masala - ¾ tsp
Bread Crumbs (dried) - 2tbsp + 1 cup
Oil - for frying

For Mustard Dip

Kasundhi - 2tbsp
Mayonnaise - ½ cup

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

To make rich dressings without oil, emulsify soaked peanuts or cashews with hung curd (Greek yogurt) and a pinch of roasted cumin. Dress leafy vegetables only just before serving to retain maximum crispness and vitality.

Recipe FAQs & Expert Advice

How long can I store leftover Vegetable Cutlet?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.