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brinjal cutlet recipe | vegetarian eggplant tikki | aubergine Indian cutlet |
Tarla Dalal
06 December, 2024
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brinjal cutlet recipe | vegetarian eggplant tikki | aubergine Indian vegetable cutlet | with 20 amazing images.
brinjal cutlet, also known as eggplant cutlet, is a popular Indian snack made primarily from brinjal (eggplant) and a blend of spices. It is a delicious and crispy dish that can be served as an appetizer or a side dish.
A balanced combination of brinjal with other veggies like potatoes, french beans and carrots is pepped up with mint leaves, onion paste and spice powders, and mixed into a dough for cutlets. Coating the dough with bread crumbs imparts an exciting crispness to the brinjal cutlets. What is more, this veggie-loaded brinjal cutlet is cooked on a non-stick tawa with minimal oil, so you can choose this to accompany your cup of tea whenever you feel like it!
Ingredients for brinjal cutlet.
Brinjal (Eggplant): The main ingredient, typically sliced or mashed.
Other vegetables : French beans and carrots.
Spices : Common spices include turmeric, amchur powder and garam masala for flavor.
Binding Agents : Potatoes or besan (gram flour) are often used to bind the mixture.
Herbs : Fresh coriander or mint can be added for freshness.
Breadcrumbs : Used for coating the cutlets to achieve a crispy texture when fried.
brinjal cutlet are not only tasty but also a great way to incorporate vegetables into your diet.
brinjal cutlets are typically served hot with chutneys, such as mint or tamarind, or with sauces like ketchup. They can be served as part of a larger meal.
Pro tips for brinjal cutlets. 1. When cooked, brinjal becomes soft and tender, making it a pleasant addition to the cutlet. Foods like Brinjal have a low glycemic index and are good for weight loss. Brinjals are a very good source of fibre. It also prevents blood glucose from shooting up and is good for diabetics. 2. Mash with help of a potato masher. It's easier to mash when the mixture is hot.
Enjoy brinjal cutlet recipe | vegetarian eggplant tikki | aubergine Indian vegetable cutlet | with step by step photos.
Brinjal Cutlets recipe - How to make Brinjal Cutlets
Tags
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
12 cutlets
Ingredients
For Brinjal Cutlets
To Be Ground Into A Smooth Paste (without Using Any Water)
For The Cornflour Slurry
For Serving
Method
For the brinjal cutlet mixture
- To make brinjal cutlets, heat the coconut oil or oil in a deep kadhai, add the brinjal, potatoes, french beans, carrots and salt ,mix well and cover and cook on a medium flame for 10 minutes or till the vegetables are soft, while stirring occasionally.
- Mash with help of a potato masher while the mixture is still hot.
- Transfer the mashed mixture to a bowl and let it cool.
- Add the garam masala, dry mango powder, coriander leaves, mint leaves, the prepared paste and salt. Mix well.
Making brinjal cutlet
- Combine the cornflour, salt and freshly ground black pepper to taste along with approx. 3/4 cup water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside.
- Divide the mixture into 12 equal portions and roll each portion into a round ball and then flatten it between your palms.
- Dip each cutlet into the prepared cornflour slurry. Roll in the breadcrumbs till the cutlets are evenly coated from all the sides.
- Heat enough oil in broad non-stick pan. Place 6 cutlets at a time in hot oil.
- Cook the cutlets on a medium flame till they turn golden brown in colour from both the sides.
- Repeat steps 4 and 5 to cook 6 more cutlets.
- Serve the brinjal cutlets hot with tomato ketchup.
Brinjal Cutlets recipe with step by step photos
Nutrient values (Abbrv)per plate
Click here to view Calories for Brinjal Cutlets
The Nutrient info is complete
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