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.
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.
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Veg cutlet recipe
Veg cutlet
Ingredients (1 cup = 240ml )
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
- 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.
- Drain any excess moisture if left and use up in other ways.
- Mash the veggies well. Add bread crumbs or powdered poha, salt, ginger, garam masala and chilies as well to the veggies.
- 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
- Divide the dough to 13 to 14 parts, Make thick patties and set aside.
- Add besan or rice flour to a small mixing bowl. Pour water just enough to make a slightly thin batter.
- Next dip each patty in the batter on both the sides.
- Place them on the bread crumbs. Place them aside for 5 to 10 minutes.
Frying veg cutlet
- 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
- 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.
- Serve veg cutlet with chutney or sauce.
green chutney to serve with cutlet
- 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.
- Blend all the ingredients together with 2 tbsps water. Lastly add lemon juice and mix. Serve veg cutlet with green chutney.
NUTRITION
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.
Madhv Duggal says
As always easy n good. Thanks
swasthi says
Welcome Madhvi
Tejaswi says
Hi mam,
Your recipes are tooo good and easy to try. I have a query, is there any alternative for bread crumbs..??
swasthi says
Hi Tejaswi
Thank you. I have mentioned in the recipe card – you can use powdered poha or roasted besan.
Sunitha says
Good recipe and very easy to try for beginners
swasthi says
Thanks Sunitha
Pallavi says
Can you tell how to make powdered poha
swasthi says
Hi Pallavi,
Just add half cup poha to a mixer jar and powder it. Thanks for rating the recipe.
Pallavi says
Thank you
Annie says
Good recipe to try every one 👌
swasthi says
Thank you
Manju says
Easy and delicious
Thx
swasthi says
Welcome Manju
Shwetha says
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.
swasthi says
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
Varsha j says
Can you make burrito bowl like chipotle’s
swasthi says
No
Meena says
Made veg cutlets. Turned out very tasty. Nice reciepe. Thanks
swasthi says
Welcome Meena
Glad to know you liked them. Thanks for trying.
Meena says
You have mentioned we can use soya granules can you explain where or in place of what we can use it ?
Thanks for the recipe
swasthi says
You are welcome Meena.
You can just boil them and rinse them well in cold water. Squeeze off the excess water and use them along with boiled veggies. I also saute them in chilli powder and garam masala otherwise they taste bland. Then add to the veggies. You can also check this soya granules cutlet recipe.
Srihari HS says
Hey just made this. It was yumm! Thanks for giving us an amazing recipe 🙂
swasthi says
Welcome and thanks for trying
Sreedevi Nakka says
Hi, I was going through this recipe and see that you suggested we can bake them. How much temp should we put for oven baking ? I always stayed away from patties because we have to stand and fry for long time. Baking is a healthy option
swasthi says
Hi sreedevi,
You can bake them at 180 to 200 C for 8 to 9 mins on the first side, then flip and repeat for 5 to 6 mins. Adjust the timing based on the size and thickness of patties. Try to make the patties moderately thin, not very thin. Brush them with some oil on both the sides. Place them on a parchment paper. Hope this helps
NaYAna says
Thank you Swasthi for your wonderful site and perfect instructions to make tasty food. You are like my ‘web mother’. Earlier used to call up my Amma for doubts ,however you are my virtual mother now
swasthi says
Welcome Nayana
So glad to know the recipes are useful. Thanks a lot for following the blog
🙂
Nehal Roz says
hello.your all the recipes are sooo much easy as well as healthy.explaination of recipe in great way by pics and method used is so appreciable. awesom way to cook for family very healthy and testfull food.
swasthi says
Hello Nehal
Thanks a lot for trying the recipes. Happy to know they are useful.
gayathri says
Its really nice and really yummy what are the other options for serving cutlet
swasthi says
You can serve it as a burger patty. You can also use them to make chaat
Madhuri says
Thank you for such a simple recipe. Adding poha powder was such a great idea and it made cutlets crunchier. My family ate them happily.
Khushi says
Mam please mention quantity of green chilies in the ingredient list
swasthi says
Thanks Kushi I updated it
Smishri says
Nice collection of recipes !
swasthi says
Thank you
Farheen Naz says
Amazing…:)
swasthi says
Thanks Farheen
ANJU THANKACHEN says
ITS GOOD YA FOR GIRLS LIKE ME..THANKS
swasthi says
Welcome Anju
Hadia says
Will definitely be on my to do list! I have had it at an Indian restaurant, and yours looks so good! Pinning to try later!
swasthi says
Thanks Hadia
Do try it
M.Raja says
Hi,, I need the recipe of meat made snacks,, thanks