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Veg cutlet recipe | Vegetable cutlet recipe | How to make cutlet

By swasthi , on January 30, 2019, 89 Comments

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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).
cutlet recipe
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.

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.
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.

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Veg cutlet recipe

veg cutlet recipe

Veg cutlet

Cutlet recipe - Veg cutlet is a quick tea time Indian snack recipe made with mix vegetables like potatoes, peas, beans and carrots. Serve vegetable cutlet as a tea time snack or appetizer with some green chutney or any dip. 

Print
Course Snack
Cuisine Indian
Keyword easy, healthy, monsoon, party
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 13 cutlet
Calories 93 kcal
Author Swasthi

Ingredients (240 ml cup used)

veggies for cutlet

  • 2 cups potatoes cubed (2 large) (or sweet potatoes or yam)
  • ½ cup green peas
  • 1 cup carrot cubed (1 large)
  • ½ cup beans chopped (6 to 8)
  • 3 tbsp coriander leaves

other ingredients

  • salt as needed
  • ¾ tsp ginger grated
  • 1 to 2 green chilies finely chopped
  • ½ to ¾ tsp garam masala
  • 6 tbsp bread crumbs or ½ cup thick poha powdered or roasted besan
  • 2 tbsp besan or chickpea flour or rice flour or corn flour
  • 4 tbsp oil or as needed

How to make the recipe

Preparation for cutlet recipe

  1. Steam or boil veggies until just done. I pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water.

  2. Drain any excess moisture if left and use up in other ways. 

  3. Mash the veggies well. Add bread crumbs or powdered poha, salt, ginger, garam masala and chilies as well to the veggies.

  4. Mix everything well. It must be a non sticky dough. If needed, add more bread crumbs or poha to make it non sticky.

How to make veg cutlet

  1. Divide the dough to 13 to 14 parts, Make thick patties and set aside.

  2. Add besan or rice flour to a small mixing bowl. Pour water just enough to make a slightly thin batter. 

  3. Next dip each patty in the batter on both the sides.
  4. Place them on the bread crumbs. Place them aside for 5 to 10 minutes.

Frying veg cutlet

  1. Lastly heat 2 to 3 tsp oil for shallow frying. Fry the cutlet on both the side until golden and crisp. Set aside and fry them in 2 batches using oil as needed

  2. To bake the veg cutlet - Preheat the oven to 180 C for 15 mins and place the patties on a greased tray. Bake for about 15 mins on each side or until golden and crisp.

  3. Serve veg cutlet with chutney or sauce.

green chutney to serve with cutlet

  1. To make green chutney, we need 1 cup coriander leaves, ½ cup mint leaves / pudina, 1 tbsp fried gram / dalia,½ to ¾ tsp cumin,Salt as needed, 2 to 4 hot green chilies, ¼ inch ginger, 2 to 3 medium sized garlic cloves, Lemon juice as needed.
  2. Blend all the ingredients together with 2 tbsps water. Lastly add lemon juice and mix. Serve veg cutlet with green chutney.

Nutrition Facts
Veg cutlet
Amount Per Serving
Calories 93 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 51mg 2%
Potassium 243mg 7%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Vitamin A 70.8%
Vitamin C 12.5%
Calcium 2.9%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

veg cutlet recipe

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.
chopping veggies to make veg cutlet recipe
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.
steamed veggies to make veg cutlet recipe
3. Next mash them well.
mashed mix veggies for veg cutlet recipe


4. Add coriander leaves, green chilies, garam masala, cumin and ginger paste. Mix everything well.
addition of spice powders for veg cutlet recipe
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.
addition of poha to make veg cutlet recipe

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.
mixing ingredients to make dough for cutlet recipe


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.
dipping veg patties in batter for veg cutlet recipe
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.
coating veg cutlet with bread crumbs
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.
breaded patties for vegetable cutlet recipe
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.
shallow frying vegetable cutlet recipe

11. Lastly flip the cutlets to the other side and fry until golden.
flip and fry veg cutlet
Serve veg cutlet with green chutney or any dip.
vegetable cutlet recipe

Filed Under: North Indian Vegetarian, Popular Indian recipes, Recipes, Recipes for kids, Snacks Recipes, South Indian Recipes, Veg recipes Tagged With: carrot recipes, cauliflower recipes

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About swasthi

I’m Swasthi shreekanth. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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Comments

  1. Madhv Duggal says

    December 11, 2018 at 2:11 pm

    As always easy n good. Thanks

    Reply
    • swasthi says

      December 11, 2018 at 4:03 pm

      Welcome Madhvi

      Reply
  2. Tejaswi says

    November 30, 2018 at 1:18 pm

    Hi mam,
    Your recipes are tooo good and easy to try. I have a query, is there any alternative for bread crumbs..??

    Reply
    • swasthi says

      November 30, 2018 at 1:25 pm

      Hi Tejaswi
      Thank you. I have mentioned in the recipe card – you can use powdered poha or roasted besan.

      Reply
  3. Sunitha says

    November 11, 2018 at 4:20 pm

    Good recipe and very easy to try for beginners

    Reply
    • swasthi says

      November 14, 2018 at 10:57 am

      Thanks Sunitha

      Reply
  4. Pallavi says

    October 13, 2018 at 12:22 pm

    Can you tell how to make powdered poha

    Reply
    • swasthi says

      October 13, 2018 at 12:25 pm

      Hi Pallavi,
      Just add half cup poha to a mixer jar and powder it. Thanks for rating the recipe.

      Reply
      • Pallavi says

        October 14, 2018 at 1:50 am

        Thank you

        Reply
  5. Annie says

    October 9, 2018 at 10:38 am

    Good recipe to try every one 👌

    Reply
    • swasthi says

      October 9, 2018 at 11:01 am

      Thank you

      Reply
  6. Manju says

    September 25, 2018 at 8:01 am

    Easy and delicious
    Thx

    Reply
    • swasthi says

      September 25, 2018 at 10:19 am

      Welcome Manju

      Reply
  7. Shwetha says

    September 15, 2018 at 3:43 am

    Hi,
    Can we deep fry the cutlets. I have to prepare a lot of them and tava fry consumes a lot of time. That’s why wanted to know.

    Reply
    • swasthi says

      September 15, 2018 at 3:48 am

      Hi Shwetha
      I have not experimented this by deep frying. I have another cutlet recipe for burger patties which I have shallow fried. As you mentioned it is quick to make that way when you have a lot to fry. You can check it here – veg burger recipe. You can make about 12 large cutlets using that recipe. If you are making this as a part of meal, then you can make about 18 to 20 medium sized cutlets

      Reply
  8. Varsha j says

    August 18, 2018 at 3:18 am

    Can you make burrito bowl like chipotle’s

    Reply
    • swasthi says

      August 18, 2018 at 3:26 am

      No

      Reply
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