Recipe for Tofu and Vegetable Cutlets
This is a quick and easy cutlet recipe in which I have combined tofu and vegetables with some indian spices. It is a nutritious tea-time or mid-meal snack.
Equipment
- Mixing bowl
- Pan
Ingredients
Ingredients needed for making Tofu and Vegetable Cutlets
- 220 gm Tofu
- 1 cup Grated Carrots
- 1 cup Grated Broccoli
- 2 tbsp Chopped Fresh Coriander Leaves
- 2 tbsp Kasuri Methi ( Dry Fenugreek leaves)
- 1 cup Bread Crumbs
- 1 tsp Garam Masala Powder
- 1 tsp Chat Masala
- 1 tsp Kashmiri Red Chili Powder
- 1 tsp Salt
- 1½ tbsp Sesame seeds
- Water; to wet your hands while making cutlets
- Oil, For brushing on the cutlets while frying
Instructions
- Combine grated carrots, grated broccoli and coriander leaves.
- Add grated tofu to it.
- Now add Kasuri Methi, garam masala, Chat Masala, Kashmiri Red chili and salt. Mix.
- Now add bread crumbs so that the mixture gets a good binding.
- Divide the mixture into eight equal portions. Give each portion the shape of a cutlet.
- Place sesame seeds on a dry plate. With wet hands, once more press and shape the cutlets. Place the cutlets on a bed of sesame seeds.
- Press a little so that the sesame seeds get stuck to the cutlet. This way, coat all the cutlets on one side with sesame seeds.
- Heat a nonstick pan. Brush some oil on its surface. Place the cutlets.
- Roast the cutlets on medium heat for about 10 minutes. The cutlets should cook from the inside and be slightly brown on the outside.
- Serve hot.