Crispy Quinoa And Vegetable Cutlets Recipe

Indian cuisine · 204 calories

Crispy Quinoa and Vegetable Cutlets recipe

About this recipe

Crispy Quinoa and Vegetable Cutlets are the perfect protein-packed snack. Made with fluffy quinoa, mashed potatoes, and a blend of vibrant vegetables and spices, these golden cutlets are fried to perfection for a satisfying crunch. The cumin, turmeric, and garam masala add a distinct Indian flavor that pairs beautifully with lemon juice's tangy zest. These cutlets are not only delicious but also nutritious, offering a great balance of protein, fiber, and carbs to keep you energized and full. Serve them warm with green chutney or ketchup for a wholesome snack that’s perfect for tea time, a light meal, or even as party appetizers. Easy to prepare and bursting with flavor, these cutlets will quickly become a favorite in your recipe collection!

Ingredients

  • 500 g Whole Farm Premium Quinoa Seeds
  • 250 g Organically Grown Baby Potato
  • 200 g Orange Carrot (Gajar)
  • - GREEN PEAS 195GM
  • loose Ginger
  • medium Chilli Green Long
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 500G Besan (Gram Flour)
  • 50 g Everest Cumin Powder
  • 20 g Turmeric Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 250 ml Keya Lemon Juice
  • 500 ml Oil (For Frying)
  • 50 g Puramate Baking Soda

Instructions

  1. 1. Rinse and cook the quinoa in a pot with water until fluffy, then let it cool completely.
  2. 2. Boil the potatoes until soft, then mash them in a large mixing bowl.
  3. 3. Finely grate the carrots and add them to the mashed potatoes.
  4. 4. Lightly steam the green peas and add them to the bowl along with the cooled quinoa.
  5. 5. Mince the ginger and green chilies, and chop the coriander leaves, then mix them into the vegetable mixture.
  6. 6. Add gram flour, cumin powder, turmeric powder, garam masala, black pepper, salt, and baking soda to the bowl.
  7. 7. Squeeze in the lemon juice and mix everything thoroughly until well combined.
  8. 8. Shape the mixture into small, round cutlets of equal size.
  9. 9. Heat vegetable oil in a frying pan over medium heat until hot.
  10. 10. Fry the cutlets in batches, flipping them gently, until golden brown and crispy on both sides.
  11. 11. Remove each batch and place them on a paper towel to drain excess oil.
  12. 12. Let the cutlets cool slightly before serving.
  13. 13. Serve warm with green chutney or tomato ketchup for dipping.