Grain-Free Veggie Noodle Cutlet
These are gluten-free, grain free, delicious, and healthy cutlets made with spiralized veggies and noodles.
Print
Pin
Servings: 11
Ingredients
- 1 3/4 cup Garbanzo noodles cooked
- 1 tsp Salt
- 3/4 cup Spiralized carrots
- 1 cup Spiralized kohlrabi
- 1 cup Spiralized beet
- 1 cup Onion sliced thin
- 11/2 cup Spiralized sweet potato white or golden or purple
- 1/2 cup Spiralized zucchini
- 1/2 cup Spaghetti squash roasted
- 2-4 Green chili finely chopped
- 11/2 tbsp Ginger finely chopped
- 11/2 tbsp Garlic finely chopped
- 1/2 cup Peanut roasted
- 3 tbsp Garbanzo flour
- 1/2 tsp Turmeric
- 1 tsp Chili powder
- 1/2 tsp Garam masala
- 1/2 tsp Cumin
- 1/2 tsp Fennel
- 4 tbsp Cilantro chopped
- 4 tbsp Mint chopped
- 1 Curry leaf chopped fine
- 1-2 Thai chili finely chopped
Instructions
- Mash the noodles and set aside.
- Grind the roasted peanuts to a coarse powder.
- Heat oil in a pan, add the cumin, fennel, and asafetida, fry for 30 seconds. Then add the ginger, garlic, Thai chili, and curry leaves, fry for 30 seconds.
- Add the onion, bell peppers, spiraled kohlrabi, and beets. Saute for 3 minutes.
- Then add the spiralized carrots, zucchini, and sweet potatoes. Saute for 2 minutes. Next, add the salt, turmeric, cayenne, and garam masala, mix well, and saute for 2 minutes. Switch off the flame.
- Add the cilantro and ground peanuts. Then add the garbanzo flour and spaghetti squash. Combine well.
- Divide it into 11 portions. Coat with sesame seeds.
- Heat a cast iron pan. Drizzle oil and place the cutlets. Pan fry for 3-4 minutes over medium heat. Then flip and cook the other side for 2-3 minutes.
- Serve with ketchup or mint chutney.