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Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable medley filling between crackers, this easy appetizer is baked to perfection. Crispy, explosive, and vibrant, these are sure to be a hit at any party or gathering! Pair this with a tangy mustard aioli for an awesome appetizer!

Baked Cracker Cutlets

Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable medley filling between crackers, this easy appetizer is baked to perfection. Pair this with a tangy mustard aioli for an awesome appetizer for your party!

Course Appetizer, Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 184 kcal
Author Nidhi Bothra

Ingredients

Cutlet

  • 24 crackers
  • 1/2 cup potatoes , boiled and mashed
  • 1/2 cup paneer , crumbled or grated
  • 1/4 cup corn
  • 1/4 cup bell peppers , mixed colors
  • 1/4 cup carrots , grated
  • 2 tbsp beetroot , grated
  • 1/4 cup cilantro , chopped
  • 1 tsp ginger , minced
  • 1 tsp green chili , minced
  • 1 1/2 tsp oil
  • 1/4 cup cheese , grated
  • 1 tsp red chili powder
  • 1/2 tsp chaat masala
  • 1 tsp roasted cumin powder
  • 1 tsp mango powder
  • salt  to taste
  • lemon juice  to taste
  • 2 tbsp corn starch
  • 4 tsp water
  • 2 tbsp butter , for greasing
  • 2 tsp toasted sesame seeds , for garnish
  • 1/8 tsp mixed herb blend , for garnish

Mustard Aioli

  • 4 tbsp mayonnaise
  • 2 tsp mustard sauce
  • salt  to taste
  • black pepper
  • garlic powder  or 1 clove minced garlic
  • 1/2 tsp honey  (optional)

Instructions

  1. Heat oil in a pan over medium heat and sauté carrots, bell peppers, ginger, green chilies, and corn for 5 minutes.
  2. Add in paneer, potatoes, and beetroot. Also, mix in salt, red chili powder, mango powder, chaat masala, lemon juice, and cilantro. Make sure to mix well and sauté for another 4 minutes.

  3. Take the filling out into a large bowl and add some cheese. Allow it to cool and check the seasoning or adjust it based on your preferences. Meanwhile, preheat oven to 350oF.

  4. Mix the cornstarch and water, making a slurry. It should be at a buttermilk consistency, not too thick or thin so it just seals the cutlet together.
  5. Sandwich about 1 tbsp of filling between two crackers, it should be approximately 1/2 to 3/4 inch thick.
  6. Now, with the help of a brush or small spoon, gently drizzle the slurry around the edges of the cutlet to make sure it holds its form.
  7. Continue this process until the filling is over or until you have your desired amount. Arrange the cutlets on a baking sheet.
  8. Melt butter and brush each cutlet with it. Sprinkle some herbs and sesame seeds on the cutlets, and bake them for 10-15 minutes. Garnish with fresh basil or any herb and enjoy!

  9. For mustard aioli, whisk mayonnaise, mustard sauce, salt, pepper and garlic powder together. If you like, add 1/2 tsp honey for a hint of sweetness.

Recipe Video

Recipe Notes

Nutrition Facts
Baked Cracker Cutlets
Amount Per Serving
Calories 184 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 201mg9%
Potassium 118mg3%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 1420IU28%
Vitamin C 10.2mg12%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.