Veg cutlet recipe – Simple, easy and delicious vegetable cutlet that can be served for a Evening snack with a chutney or dip. A green chutney or a Schezwan sauce goes best with these. These cutlets can be baked, deep fried or shallow fried to suit one’s diet and taste. Veg cutlet are made using a combination of veggies with potato as the base for binding.
Folks having diet restrictions towards consumption of potatoes can use sweet potato or yam or even raw banana (plantain).
Vegetable cutlet are a popular snack on the Indian restaurant menus. These are crumb coated and pan fried yet they turn out great with a crisp texture. Cutlet are best served hot with some green chutney or sauce.
To make veg cutlet, you can use any veggies of your choice. This time I used potatoes, peas, carrots & french beans. Other veggies that go well in a cutlet are broccoli, sweet corn, sweet potatoes, yam and beetroot.
To perk up the nutrition you can also add in some leafy greens like spinach. I some times add soaked and drained soya granules to lend a great texture.
Cutlet can also be used as patties to make Veg burger.
More similar recipes
Hara bhara kabab
Chicken cutlets
paneer cutlets
mushroom cutlets
Corn cutlets
Veg cutlet recipe – Preparation
1. Firstly chop beans, carrots and potatoes to small cubes. You can also use cauliflower, beets and cabbage. I used green peas as well.
2. Steam them together until just done in a cooker or steamer. They must be soft cooked and firm but must not be mushy or soggy. If cooked in a pot, drain them up in a colander completely if any moisture is left.
If the veggies have lot of moisture in them they soak up lot of oil and do not bind well.
3. Next mash them well.
4. Add coriander leaves, green chilies, garam masala, cumin and ginger paste. Mix everything well.
5. Add bread crumbs. I prefer to use powdered poha. I used thick variety red poha. Even white poha can be used. It absorbs moisture from the veggies better than bread crumbs and is a healthier option.
How to make vegetable cutlet
6. Mix everything well. The mixture should be non sticky and must not be soggy. Take small portion of this and make patties.
7. Next make a thin batter using 2 tbsp of besan or rice flour. Patty need not be coated with much batter. If it becomes moist it is just enough.
8. Place it on the bread crumbs. Make sure the patty is coated with bread crumbs on both the sides. You can also use coarsely ground thick variety poha or crushed cornflakes for this.
9. Repeat doing this for all the patties and place them on a plate. Leave this aside for about 5 to 10 minutes. This helps the bread crumbs to stick well to the patties.
10. Heat oil in a small pan. Shallow fry or bake them. I used 3 tsps oil for every batch of 5 patties. You can reduce this quantity to 2 tsps.
11. Lastly flip the cutlets to the other side and fry until golden.
Serve veg cutlet with green chutney or any dip.
Tips to make best veg cutlet recipe
1. Always steam or boil the vegetables al dente and not mushy. This prevents the cutlets from turning too soft from inside.
2. Mash the veggies and then add bread crumbs or poha powder or besan to reduce the moisture in the veggie mash. My preferred choice is powdered poha as it is a healthy choice than the bread crumbs.
3. The veg cutlet are dipped in batter made of chickpea or rice flour then crumb coated to make them crispy. You can also coat them with coarse crushed poha (powdered poha)
4. Shallow fry them until crisp on a low to medium flame. You can also bake them.
5. You can flavor the veg cutlet mixture with any spice powders you like. I have used garam masala.
Variations
- You can also add half cup crumbled paneer to the mashed veggies to make paneer veg cutlets.
- Half cup grated mozarella or cheddar cheese can also be added to make cheese cutlets. If using cheese, double coat the cutlets so that cheese doesn’t come out of the cutlets and mess up.
Related Recipes
Veg cutlet recipe
Veg cutlet recipe | Vegetable cutlet recipe | How to make cutlet
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
veggies for cutlet
- 2 cups potatoes cubed (2 large) (or sweet potatoes or yam)
- ½ cup green peas (frozen or fresh)
- 1 cup carrot cubed (1 large)
- ½ cup beans chopped (6 to 8)
- 3 tablespoon coriander leaves or cilantro finely chopped
other ingredients
- ½ teaspoon salt (adjust to taste)
- ¾ teaspoon ginger grated or paste
- 1 to 2 green chilies finely chopped (skip for kids)
- ½ to ¾ teaspoon garam masala
- 6 tablespoon bread crumbs or ½ cup thick poha powdered or roasted besan
- 4 tablespoons oil or as needed
For crumb coating
- 2 tablespoon besan or gram flour or rice flour or corn flour
- ½ cup bread crumbs or powdered poha for the crust
Instructions
Preparation for cutlet recipe
- Steam or boil veggies until just fork tender.
- I pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water.
- You can also steam them in a steamer or cooker until tender and soft. Do not make them mushy.
- Drain any excess moisture if left and use up in your soups.
- If you do not have bread crumbs, just add some poha to a mixer jar and make a fine powder.
- Add the boiled vegetables to a mixing bowl and mash them well.
- Next add bread crumbs or powdered poha, salt, grated ginger, garam masala and chilies as well to the veggies.
- Mix everything well to make a non sticky dough. If needed, add more bread crumbs or powdered poha to make it non sticky.
How to make veg cutlet
- Divide the cutlet dough to 13 to 14 parts. Roll the dough to balls.
- Then flatten them gently and make thick patties. Set aside the veg cutlets aside in a plate.
- In another plate add ¼ cup bread crumbs or powdered poha for the crust. Set this aside.
- Add besan or rice flour to another small mixing bowl. Pour water just enough to make a slightly thin batter.
- If you want a thick crust over your cutlets then make a slightly thicker batter.
- Arrange all the 3 – Cutlets plate, batter bowl & bread crumbs plate side by side.
- Next dip each vegetable cutlet in the batter on both the sides.
- Then Place them on the bread crumbs. Gently coat them with the crumbs all over.
- Place them back on a plate aside for 5 to 10 minutes.
- Repeat the same steps of dipping them in the batter and then the crumbs for all the veg cutlets.
- Just before frying, gently shake them off in the plate to remove the excess crumbs.
Frying veg cutlet
- Lastly heat 1 tablespoon oil for shallow frying in a wide pan. When the oil turns hot, gently place the veg cutlet in the pan.
- Fry them on both the sides until golden and crisp. Set aside and fry them in 2 batches using oil as needed.
- Bake for about 15 mins on each side or until golden and crisp.
- To bake the veg cutlet – Preheat the oven to 180 C for 15 mins and place the patties on a greased tray.
- Serve veg cutlet with green chutney or any sauce.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Kasthuri says
The cutlet tasted absolutely yummy.. thanks for the recipe. My one concern is that the cutlet was tooo soft.i did add some bread crumbs to the dough. The patties didnāt break but didnāt hold too strong either.. the dough was a bit sticky.. how do I make a firm cutlet ?
swasthi says
Hi Kasthuri
It just needs more bread crumbs or poha powder. Try with poha. Take a look at my pictures. The mixture has to be almost dry and non-sticky before making the patties. Add as much poha as needed. With bread crumbs the taste will be more of bread. Hope this helps
Anjali says
Tasty but labour intensive. The issue I faced was, the veggies did not get uniformly cooked in the cooker..tho I tried twice, 2 whistles each time. I then picked out the diff veggies and steamed them seperately..next time will just do that – steam each veg seperately. Also, tho we are low chilli eaters, the 2 de seeded chillis made it too bland, added 1/4 tsp chilli pwd. Tookabt 4 min each side…do share approx timings to cook, in the recipe. Used poha powder to bind, rice flour batter and bread crumbs crust. Guests enjoyed it..but this is one of the rare recipes here, I would not attempt again without experienced help! Disclaimer- am a novice cook.
swasthi says
Hi Anjali
You felt it difficult because your veggies didn’t get cooked well. But this recipe can be made so easily if you have well cooked veggies. The cook time for veggies vary because you and I live in different countries. The veggies available to you may take longer to cook and mine may cook faster. So you need to adjust the cook time.
Any Recipe available online has to be customized a bit to suit your taste like – adding more chilli, spice powders etc. Again the same thing here, you may be using a different kind or from different brand. Hope this helps in further.
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Shyamala says
Hi taste was very good but I have a few concerns…
1. Some cutlets were nice while some were gummy
2. Sides were not getting cooked
I steamed the veggies for 15 mins in my instant pot. I also substituted rice flour mixture with egg white. Overall nice recipe but doesn’t match frozen veg cutlets..
swasthi says
Hi,
This recipe has not been tested with egg white. I don’t think egg will get cooked if pan fried. I have never eaten a frozen cutlet so don’t know. But to make it from scratch with fresh ingredients this is the best.
Shub says
Can i add paneer and corn to it?
swasthi says
Yes you can
Deepti Jain says
I have tried many of your recipes including this one and always turned out delicious.
swasthi says
Glad to know Deepti
Thank you so much
Winnie says
Tried these cutlets and it was very tasty. Loved the idea of adding poha powder.
swasthi says
Glad to know Winnie
Thank you!
Rajani says
I tried yr veg cutlets and it came out great.Thk I for this superb receipe
swasthi says
You are welcome
Sarojini says
How long for steaming these veggies in steam mode in instant pot? Is it quick release or natural release?
swasthi says
Hi Sarojini
Steaming time can vary depending on the size of veggies. If steaming in a Instant pot, use a steel or glass lid with vent. Keep checking so they don’t turn mushy.
DJ says
Hi, can your recipes be doubled or tripled for a large family or should I just make multiple batches? I just found you, I watch a lot of cooking videos (4 or 5 from India) and everytime I hear a spice, herb, vegetable etc… I pause you tube and Google. I have even learned a tad of the indian dialect just do not test me. š thank you for sharing your county, dialect and of course the recipes. Please stay safe. DJ
swasthi says
Hi DJ,
You are welcome! Glad to know! Most of my recipes can be doubled or tripled except a few. This recipe can be done. Hope you enjoy more Indian recipes. Feel free to post in your queries. Thanks much and You too stay home, stay safe!
nupz says
I always look at your blog while searching recipes. I love that you share pics of each step for ease. Thank you so much!!! Keep posting recipes š
swasthi says
Hi Nupz,
You are welcome! Glad the pics are useful. Thank you so much!
Chitra John says
Hi Swasthi,
Been following you for some time and i see that your fan base is increasing! Your recipes are so workable and tasty, with a homely touch. Thanks for sharing and wish you all the best.
Chitra
swasthi says
Hi Chitra
You are welcome. Thank you so much for the wishes!
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Garima Dhillon says
Hi Swasthi,
Just wondering if I want to make them ahead and freeze them for later use , what steps do I miss or change.
Thanks
swasthi says
Hi Garima,
You can make everything as is except frying. Place them on a tray and freeze. After few hours remove them and keep in a ziplock bag. After defrosting, if you see a lot of moisture on them, just roll them in bread crumbs once more.
Sonia Tharani says
Hello, Iām going to try this today for my 15 month old son! I have a few questions
1. Should I wait to coat with bread crumbs only after they come out of the freezer? No need to coat them before hand?
2. What temperature should I bake it at? And for how long?
Thank you!
swasthi says
Hi Sonia,
Yes for best results coat them later. I have included the instructions for baking in the recipe card. 15 mins on each side at 180 C or 360 F. Adjust the timing depending on the size of the patties.
Precila Varghese says
All are recipies are superb! Very good presentation even beginners can learn cooking easily. Thank you so much
swasthi says
Hi Precila Varghese,
You are welcome. Glad you like the recipes. Thank you so much!
Radhika says
Veg cutlet is very tasty , I used poha powder.
I prefer swasthi receips, I did most of the receips.
swasthi says
Thank you so much Radhika
Glad you like the recipes!
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Radhika says
Veg cutlet is very tasty, I prefer swasthi receips, I did most of the receips.
swasthi says
Hi Radhika,
Thank you!
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shilpa shah says
Very unique concept. Cuttlets are awesome in taste too..Thank you!!
swasthi says
Welcome Shilpa
Rom says
Hi Swasthi, those cutlets look awesome. I am going to try making them soon. But before I do, I am curious to know what is powdered red poha? I remember seeing only white poha in the Indian stores here in US. Where would I find this powdered red poha or even whole red poha? Or just buy the poha and powder it using a dry grinder? Please clarify. Keep up the great work you are doing. Rom
swasthi says
Hi Rom,
Thank you! Powdered poha is not available in any stores. I just make it by grinding poha in a dry grinder. Red poha is available on amazon. If you don’t get the red one, you can also use the white poha. Hope you enjoy the cutlets!
Rom says
Swasti, thanks very much for your valuable suggestions. I am going to try this in the coming weeks.
swasthi says
You are welcome! Hope you enjoy them!
Shaffi shaikh says
Receip is fantastic like most
swasthi says
Thank you!
Nirupama says
I tried your veg cutlet recipe and my family just loved it. It is very delicious. Thanks for all your posts. It helps me a lot.
swasthi says
Welcome Nirupama
Glad your family liked the cutlets.