Red Velvet Vegetable Cutlet Roll
Whole wheat roll stuffed with super healthy and nutritious vegetable cutlets and spicy chutney. A perfect option for breakfast and lunch box.
For Cutlets
- 2 cups boiled & grated potatoes
- 1 cup steamed & grated beetroot
- ½ cup steamed & grated carrot
- 1 cup breadcrumbs
- 300- grams cheese triangles / grated cheddar cheese optional
- 3 tablespoon plain flour mixed with 9 tbsp of water or more
- 1 slice of bread
- 1 teaspoon chopped green chilies
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 2 teaspoon red chili powder
- 1 ½ teaspoon roasted cumin powder
- 2 teaspoon amchoor powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- 5 tablespoon Cooking oil
- 1 teaspoon Salt
For Wraps
- 3 cups plain flour Maida *you can also use whole wheat flour
- 3 tablespoon cooking oil
- 1 teaspoon salt
- Enough of water to make a soft dough approx 1 cup to 1 1/2 cup
For Mint Chutney
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 2 green chilies
- 1 tablespoon lemon juice
- Salt
- 1 cup mint leaves
- 1 cup green coriander
- 1 slice of bread soaked in water
For cutlets
In a large bowl, add grated potatoes, carrots and beetroot along with allspice powders, salt, green chilies, garlic and ginger.
In a small bowl soak bread slice in water, then squeeze out all the water and add the soaked bread to potato mixture. Mix everything well. Taste and adjust the seasoning.
Take a tbsp of cutlet mixture and shape it into a ball, flatten it and stuff it with a piece of cheese cube. Dip the cutlet into the flour mixture and then into bread crumbs and give it a nice shape.
Heat few drops of oil in a nonstick pan. Shallow fry the cutlets on low to medium flame on both sides till golden brown.