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    You are in: Home / Indian / Vegetable Cutlets ( Indian ) Recipe
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    Vegetable Cutlets ( Indian )

    Average Rating:

    2 Total Reviews

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    • on November 03, 2006

      My husband is a huge cutlet fan. I think he would eat anything if it was made into a cutlet! hehe. There were quite enjoyable, but i felt that they could have used a bit more flavor. After I fried a few, I decided to mix in a bit of garlic paste and some chopped coriander. Thanks for the recipe!

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    • on March 28, 2006

      These are really wonderful, Sana. We made these y'day for family and friends and oh my, the idea of using semolina as the coating for the patties is simply DIVINE! I have to tell you I was quite astonished and a bit skeptical to try or not to try...I'm so glad I did because my family and I loved it. I did substitute the cornflour with a little less than 1 tsp. of baking soda and I used a little less than 1 tsp. of ginger paste. We cannot eat very spicy, so I used just 1 green chilli for this. The rest I used as per the recipe. These turned out fanta sabulous, crispy and delicious. Next time, I will use lots of corriander leaves - this my Mom suggests who is an expert in this type of food;) I will mix in the finely chopped corriander leaves in the batter and then fry these. We had this with Tomato ketchup. Thank you for a wonderful recipe!

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    Nutritional Facts for Vegetable Cutlets ( Indian )

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 191.6
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 15.4 mg
    Total Carbohydrate 40.3 g
    Dietary Fiber 7.9 g
    Sugars 3.4 g
    Protein 7.4 g

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