Matar cutlet is a quick and easy snack recipe that’s crispy on the outside and soft on the inside. Made with green peas, potatoes, and basic spices, it’s a delightful treat. In this recipe, I’ll share tips and the perfect ingredient ratio to achieve a crispy outer layer. Additionally, I’ll provide a restaurant-style coriander curd chutney recipe to complement the cutlets. These cutlets make for a perfect tea-time snack or party starter, loved by both kids and adults. This winter, give this recipe a try!
Tips for Making Crispy Matar Cutlets at Home:
- The Cutlet Mixture:
- The base mixture is made with green peas and potatoes. To make it healthier and more nutritious, you can add other vegetables like chopped capsicum, grated carrot, or any vegetable of your choice.
- Binding Ingredients:
- Roasted chana dal and poha powder are added to the mixture to bind it and absorb excess moisture, making the cutlets crispier. If you don’t have roasted chana dal, you can use roasted gram flour (besan) as an alternative.
- Outer Coating:
- The outer layer is made using bread crumbs and cornflour, which provide a crispy and firm texture, helping the cutlet hold its shape during frying. For a variation, you can use vermicelli or roasted rava instead of breadcrumbs for an extra crunch.
- Shaping the Cutlets:
- The shape of the cutlet doesn’t affect its taste or flavor. Feel free to shape them according to your preference or use a mold for uniform shapes.
- Frying Techniques:
- Deep frying gives the best results for crispy cutlets. However, you can also opt for pan-frying or shallow frying if you prefer a healthier option.
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Ingredients
For matar cutlet
- 1 cup green peas
- ½ cup roasted chana dal
- ½ cup poha
- 2 tbsp oil
- 1 tsp cumin seeds
- Salt to taste
- Pinch of sugar
- 4-5 spicy green chilli
- 1 inch chopped ginger
- 5-6 garlic cloves
- ½ cup coriander leaves
- 3 small size or 1 cup boiled and mashed potatoes
- 1 tsp roasted cumin powder
- 1 tsp black salt
- 1 tsp garam masala
- 1 tbsp chaat masala
Other ingredient
- 2 tbsp bread crubs for outer coating
- 1 tbsp cornflour
- Oil for deep frying
For coriander curd chutney
- ½ cup coriander leaves
- ½ cup mint leaves
- 2-3 green chilli
- ½ inch ginger
- 2-3 garlic cloves
- 1 tbsp roasted chana dal
- Salt to taste
- ½ tsp sugar
- ½ tsp chaat masala
- Pinch of black salt
- ½ tsp cumin powder
- ½ tsp lemon juice
- 4 tbsp + 1 cup curd
- 1 ice cubes
Instructions
Making Matar Cutlet
- In a pan, add ½ cup roasted chana dal and ½ cup poha. Dry roast them until they become crispy. Transfer them onto a plate and allow them to cool down. Then grind them into a fine powder and set it aside.
- In the same pan, add 2 tbsp oil, 1 tsp cumin seeds, 1 cup green peas, a pinch of salt, a pinch of sugar, 4-5 spicy green chilies, 1-inch ginger, and 5-6 garlic cloves. Sauté on medium flame until the green peas become soft. Transfer the mixture onto a plate and let it cool down.
- Add the cooled green peas mixture to a mixer jar along with some coriander leaves. Grind it into a coarse mixture using the pulse grinding method without adding water.
- Transfer the mixture to a mixing bowl. Add 1 cup of boiled and mashed potatoes, the ground roasted chana dal and poha powder, 1 tsp cumin powder, 1 tsp black salt, salt to taste, 1 tsp garam masala, and 1 tbsp chaat masala. Mix well to prepare the cutlet mixture.
- Grease your hands with oil. Take a small portion of the mixture and shape it into a round or heart-shaped cutlet. Repeat with the remaining mixture and set them aside.
- On a plate, mix 2 tbsp bread crumbs and 1 tbsp cornflour. This mixture adds crispiness to the cutlets. Coat each cutlet in the mixture and set them aside.
- Deep fry the cutlets in hot oil over medium flame, stirring occasionally to prevent them from breaking. Fry until they turn golden brown and crisp.
- Drain the cutlets on a wire rack to remove excess oil.
- Serve the crispy cutlets with coriander yogurt chutney.
Making Coriander Curd Chutney
- In a mixer jar, add ½ cup coriander leaves, ½ cup mint leaves, 2-3 green chilies, ½-inch ginger, 2-3 garlic cloves, 1 tbsp roasted chana dal, ½ tsp sugar, salt to taste, ½ tsp chaat masala, a pinch of black salt, ½ tsp cumin powder, ½ tsp lemon juice, 4 tbsp curd, and 1 ice cube.
- Grind the mixture into a smooth paste.
- In a bowl, take 1 cup curd and add the chutney mixture. Mix well.
- Your restaurant-style coriander curd chutney is ready to serve.
Notes
- Roasted chana dal and poha powder provide binding and make the cutlet crispy.
- You can use ¼ cup of roasted gram flour (besan) instead of roasted chana dal.
- Roast green peas on a medium flame until they become soft. Do not boil the green peas.
- Grind the green pea mixture coarsely using the pulse grinding option.
- Boiled potatoes provide binding and enhance the taste of the cutlet.
- The cutlet mixture should bind properly and remain dry. If the mixture is slightly wet, you can add some poha powder and cornflour to it.
- Coat the cutlet with breadcrumbs for a crispy outer layer.
- Fry the cutlets on a medium flame.
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