Vegetable Cutlets and Chutney Roll is a perfect lunchbox wrap where whole wheat roti is stuffed with nutritious vegetable cutlets along with green chutney.
Vegetable Cutlets might sound very humble and lowly but they are the most versatile dishes which can be prepared in advance in large quantity and served as you wish. This is what I always like to do. I usually make a huge batch of cutlets and freeze them. Now let me tell you some of the advantages of these rustic looking cutlets:
- Healthy & Nutritious – This can be the only way of feeding vegetables to those fussy kids. So try to add more varieties and take maximum benefit out of it.
- Easy & Quick Meals – If you already have a good stock of homemade frozen vegetable cutlets, preparing wholesome and nutritious meals like breakfast or dinner is like a cakewalk.
- Impress your guests – Just frying those cutlets and serving them with a nice mint chutney will leave your guest satisfied and impressed.
- Versatile Dish – Just shallow fry those cutlets and then serve them as wraps, sandwiches or turn them into a vegetable burger.
Vegetable Cutlets & Chutney Roll
Vegetable Cutlets and Chutney Roll is a perfect lunchbox wrap where whole wheat roti is stuffed with nutritious vegetable cutlets along with green chutney.
Ingredients
- 4 roti/tortilla
- 8 vegetable cutlets
- 1 cup shredded cabbage
- 1 cup sliced capsicum
- 1 onion sliced
- 1 to mato sliced optional
- 1 cup mint chutney
- 1 cup grated cheddar cheese optional
- ¼ cup tomato Sauce
For Vegetable Cutlet:
- 3 medium potatoes boiled and mashed
- 1 medium onion finely chopped
- 1 carrot finely chopped
- 1 cup finely chopped cabbage
- 1 capsicum finely chopped
- 3 cloves of garlic finely chopped
- 2 green chili chopped
- ½ teaspoon black pepper powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon dry mango powder amchoor
- ½ cup chopped green coriander
- 1 bread slice soaked in milk and squeezed
- 1 egg
- 2 cups breadcrumbs
- ¾ teaspoon salt
- 5 tablespoon vegetable oil for shallow frying
For wholewheat rotis:
- 3 cups wheat flour
- 3 tablespoon cooking oil
- 1 teaspoon salt
- 1 cup water Enough of water to make a soft dough (1 cup to 1 1/2 cups)
For Mint Chutney (grind together)
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 2 green chillies
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 1 cup mint leaves
- 1 cup green coriander
- 1 slice of bread soaked in water
Instructions
For Vegetable Cutlets:
- Heat 2 tbsp oil in a pan and add onion. Fry till soft and then fry garlic and green chili. When garlic is light brown add chopped carrot, capsicum, and cabbage along with salt, pepper, cumin powder, red chili powder, and dry mango powder. Cook on high flame till veggies are cooked and dry.
- In a large bowl combine together mashed potato, cooked vegetables, soaked bread slice, egg, and chopped green coriander.
- Take a handful of the vegetable mixture and form it into cutlets.
- Roll each cutlet into bread crumbs and rest on a plate side by side.
- Heat 2 or 3 tablespoons of vegetable oil in a flat non-stick pan. Fry the cutlets in batches for 5 to 7 minutes on each side or till turn golden and crispy. You can also deep fry the cutlets.
For wholewheat Roti:
- Combine flour, oil, and salt in a large mixing bowl. Add water and make a smooth and soft dough. Keep the dough covered for 30 minutes. Divide the dough into small lemon size balls. Flatten the balls and roll into medium size roti/tortilla. Heat a non-stick pan and cook the roti on both sides.
For Cutlet Rolls:
- Take a roti and place 2 fried cutlets.
- Add the veggies of your choice, cheese, and tomato sauce.
- Finally, drizzle mint chutney and fold the roti into a roll.
- Heat a pan or sandwich grill and toast the rolls.
- Serve hot.
Notes
Note: If the cutlet mixture becomes too soft and difficult to handle, then add more breadcrumbs. Freeze the cutlets for future use after.
To freeze the cutlets: First shape them and lay the cutlets side-by-side without overlapping on a large tray with butter paper. Keep the tray in the freezer for 1 hour or until the cutlets become firm. Now remove frozen cutlets from the tray and store them in a sandwich bag. Return the sandwich bag back to the freezer. By doing this the cutlets will not stick to each other.
This can be stored for 1 month in the freezer.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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