Vegetable Bullets (or vegetable fritters) are easy to make, delicious appetizers good for entertaining family and friends or as a lunch box snack!
Roll it in a roti or paratha (Indian flatbread) or tortilla with ketchup/ sauce/ chutney and you have your Katti Roll ready ?? Serve it with a salad side.
What are Vegetable bullets?
Pre-cooked vegetables are mixed together with spices and flour and shaped into ‘bullet’. These bullets are then rolled in bread crumbs and pan-fried.
You can choose your vegetables but I would stick to: Potatoes, carrots, peas and corn. The reason being, you can easily combine them and form a batter which later can be shaped into bullets!
You may also like: Avocado Toast, Paneer Tikka Kebab
It was during my high school, that we started to see frozen ready to eat dishes, flood Indian groceries. During a weekend grocery store visit with my dad, we purchased a ready to eat pack of vegetable bullets. It was something different and we were excited to try it! We loved it so much that we started experimenting with other kinds of ready to eat stuff.
But the vegetable bullets that we had initially inspired my mom to try it out at home. As an able ‘sous chef’ in my mom’s kitchen, I helped her with all the prepping. We tried replicating the frozen ones but realized we have come up with something excellent ?
It was well received by our family and it became a regular vegetarian appetizer at family gatherings and other get together.
After all these years, I was inspired yet again, when I wanted to eat something yummy and healthy and of course which wasn’t too time-consuming.
It’s also something versatile, you can have it as an appetizer/ snack or entrée (when you roll it up as a katti roll ?).
It’s often said, “Go for greens to help you stay fit”. Vegetables like fruits, are low in calories and fat but are a good source of vitamins and minerals. They are rich source of anti-oxidants, soluble and insoluble dietary fiber.
About the recipe
It’s a simple recipe which if executed well will bring you accolades ??
Boiled, mashed potatoes, grated carrots, blanched green peas, spices, corn flour, all-purpose flour (or ‘maida’) and bread crumbs (to give a crunchy exterior). Once you get your bullets, roll them in bread crumbs and pan fry.
Drain excess oil on an absorbent tissue before serving. Enjoy with ketchup, chili sauce or green chutney and a salad side.
Psst….I generally make a large batch and freeze them. ?
- 1 nos Yukon gold Potato (large) or 2 medium sized potatoes, boiled and mashed
- 1 medium carrot grated
- 3/4 cup Green Peas blanched
- 3/4 cup Yellow Corn blanched (optional)
- 1-2 nos Green chili chopped
- 2 tbsp Cilantro chopped
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric
- 1 tsp coriander
- 1 tsp Cumin
- 1/4 tsp cinnamon
- 1 tsp Ginger garlic paste
- Salt to taste
- 2 tsp Corn flour or corn starch
- 2 tsp All purpose flour more to coat
- Bread crumbs as required
- oil for frying
- In a medium mixing bowl, add the boiled mashed potatoes, grated carrots, blanched peas and corn (optional).
- Next add chopped green chilli, cilantro, ginger garlic paste and all the spices. Mix well.
- Now add all purpose flour, corn flour and salt. Mix again and combine well.
- Simultaneous heat oil in a frying pan.
- With the mixture, make long cylindrical type shape about 3 inches long. Roll it in bread crumbs first and then in flour and fry on a medium flame.
- Fry until golden brown and crunchy. Remove and drain excess oil on an absorbent paper towel before serving.
- Enjoy with a chutney/ ketchup side.
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