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Veg Cutlet Recipe Recipe

Veg Cutlet Recipe

Veg cutlet is a crunchy, flavorful Indian snack made with mixed vegetables, potatoes, and spices. These cutlets are shaped into patties, coated with breadcrumbs, and shallow-fried until crisp. Perfect as an appetizer, tea-time snack, or party starter.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Snack
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large potatoes about 450 g
  • 2 medium carrots about 120 g
  • 60 g green beans
  • 60 g green peas
  • 1 medium onion, finely chopped about 80 g
  • 1 green chili, finely chopped optional
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chaat masala or amchur (dry mango powder)
  • 1¾ teaspoons salt or to taste
  • 3 tablespoons fresh coriander leaves, finely chopped
  • 3 slices bread
  • 3 tablespoons maida (all-purpose flour)
  • 1/4 cup water (for slurry)
  • 1 cup breadcrumbs
  • 4 tablespoons oil (for shallow frying)

Equipment

  • 1 large mixing bowl
  • 1 potato masher or fork
  • 1 knife and chopping board
  • 1 frying pan
  • 1 slotted spoon
  • 1 plate
  • 1 shallow dish or plate (for breadcrumbs)

Method
 

  1. Boil potatoes, carrots, green beans, and peas until soft. Drain well.
  2. Peel potatoes and carrots. Mash all the cooked vegetables together in a large mixing bowl.
  3. Add chopped onion, green chili, ginger-garlic paste, coriander powder, garam masala, red chili powder, cumin powder, chaat masala, and salt. Mix well.
  4. Tear bread slices into pieces. Dip them quickly in water, squeeze out excess, and add to the mixture to bind. Mix everything thoroughly.
  5. Add chopped coriander leaves. Shape the mixture into 12 small patties.
  6. In a small bowl, mix maida and water to form a smooth, slightly thick slurry.
  7. Dip each cutlet patty first in the slurry, then coat evenly with breadcrumbs.
  8. Heat oil in a frying pan over medium heat. Fry the cutlets in batches, flipping after 2–3 minutes, until both sides are golden and crisp.
  9. Remove cutlets and drain on paper towels. Serve hot with ketchup or green chutney.

Notes

Adjust green chili to taste for spiciness.
You can add other vegetables like beetroot or sweet corn if you like.
For extra crispiness, double-coat cutlets in slurry and breadcrumbs.
If cutlet paste feels too soft, mix in 2–3 tablespoons of breadcrumbs to firm up.