Crispy Green Matar Cutlets

Crispy Green Matar Cutlets

Today’s recipe is crispy green matar cutlets. With fresh peas in season, this is a must try recipe for you. So far we have seen different matar recipes. This is yet another unique addition to the list. This is a very easy and simple recipe. It’s time to bring the authentic flavors of a Marathi kitchen to your table with this simple, step-by-step guide to crispy perfection.

One of the best parts about this recipe is its convenience; these homemade veg cutlets can be prepared in bulk and stored in the freezer for up to three months, making them the ultimate solution for unexpected guests or busy mornings. They are packed with protein and fiber, making them a “guilt-free” indulgence that even the kids will love. Dip them into a tangy mint chutney or classic tomato ketchup and savor the crunch of a perfectly pan-seared matar vada.

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Some Interesting facts about Crispy Green Matar Cutlets :-

Imagine the crisp winter air and the arrival of fresh, vibrant green peas in the market. There’s something magical about transforming these seasonal gems into a snack that warms the soul. In this recipe, we move away from the usual heavy batters and breadcrumbs, embracing a healthier, more authentic approach to the classic Matar Cutlet. By blending tender green peas with a touch of nutritious spinach, creamy paneer, and golden sweet corn, we create a medley of flavors that celebrate nature’s bounty.

The secret to that irresistible crunch lies not in maida or cornflour, but in a clever mix of sattu flour and rice flour. This unique combination ensures every bite is light, airy, and perfectly golden without being oily. As the cutlets sizzle on the pan, the aroma of toasted cumin and warm garam masala fills the kitchen, promising a treat that is as wholesome as it is delicious. Whether you’re serving them as a quick easy breakfast, a delightful tea-time snack, or even as a gourmet patty for a homemade burger, these cutlets are a versatile addition to your culinary repertoire.

Crispy Green Matar Cutlets

Print Recipe

Serves: 4 People Preparation Time: 15Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 1 tbsp Oil
• 1/2 tsp Cumin seeds
• 5~6 Green chilies
• 3~4 Garlic cloves
• 1 cup fresh Peas
• 1/2 cup sweet Corn (Optional)
• 1/3 cup finely chopped Spinach
• 1/4 cup Paneer cubes (Optional)
• Pinch of Salt
• 4 tbsp Sattu flour
• 2 tbsp Rice flour
• 1/2 tbsp Red chili powder
• Salt to taste
• 1 tbsp Coriander powder
• 1 tbsp Garam masala
• Finely chopped Coriander leaves
• 1/4 tsp Chat masala
• Oil for shallow frying

Instructions

Step 1: Heat up oil in a pan and add cumin seeds.

Step 2: When cumin seeds splutter, add green chilies, garlic, fresh peas and sweet sorn.

Step 3: Mix well and fry it together for about 5-6 minutes.

Step 4: Add spinach, paneer and salt and fry it for another 2-3 minutes.

Step 5: Turn the gas off and let the mixture cool down completely.

Step 6: Transfer the mixture into a blender jar and pulse it into coarse mixture. Keep some of the mixture aside before blending.

Step 7: Blend it into coarse mixture and stuffing is ready.

Step 8: Take the mixture out into a bowl and add the mixture that we kept aside.

Step 9: Add sattu flour, rice flour, red chili powder, salt, coriander powder, garam masala and coriander leaves and mix everything well together.

Step 10: Add chat masala and mix well.

Step 11: Make cutlets from the mixture.

Step 12: Heat up oil on medium heat and drop cutlets in it.

Step 13: When lower side is fried well, flip the cutlet over and fry well from other side too.

Step 14: When the cutlets are fried well from both sides, take them out, drain excess oil and transfer them on a wire rack. Matar cutlets are ready.

Notes

• Adding sweet corn and paneer is optional. You can skip it if you don’t want.
• You can use chopper for blending it of mash with hand too.
• You can use thalipeeth bhajani or blend roasted chana dal into powder and use it in place of sattu flour.
• You can use lemon juice or black salt in place of chat masala.
• You can have them as it is or serve them with some sauce or mint chutney or sweet tamarind chutney.
• You can make 12 medium size cutlets from the ingredients used.
• Store these in an airtight container in deep freeze. They remain good for 3 months.

Recipe Video

Servings

This is simple yet delicious cutlet that is both healthy and tempting. You can have it as it is or serve with some sauce or chutney.