vegetable cutlet recipe, how to make veg cutlet | veg patties recipe


veg cutlet recipe

veg cutlet or vegetable patties recipe with step by step photos – vegetable cutlet or patties is a snack item made with mix boiled vegetables. its great to make veg cutlet during rains and serve them hot with tomato ketchup and green chutney.

i make these vegetable cutlets often. most of the times i have carrots, potatoes, peas and french beans in the fridge. so its easy for me to make these cutlets.

first you just need to cook the veggies. i steam them in my electric cooker. however, you can also steam in a pressure cooker or in a steamer. once the vegetables are cooked, the rest of the steps are easy.

you can serve these vegetable cutlets with tomato ketchup or coriander chutney. you can also sandwich them in a burger or bread slices. top with sauce and veggies of your choice and serve.

step by step vegetable patties or veg cutlet recipe:

1. boil 1 large potato, 1 medium carrot and ½ cup matar/green peas very well in a steamer or pressure cooker. you can also add 6 to 8 french beans.

vegetables for veg cutlet recipe

2. when the veggies are cooling, blitz 5 to 6 slices of bread in a food processor or grinder till fine to get bread crumbs. you can use any bread – white bread, brown bread or whole wheat bread.

bread crumbs for vegetable cutlet recipe

3. keep the bread crumbs aside in a plate or tray.

bread crumbs for vegetable patties recipe

4. peel the potatoes and carrots and chop them. take them in a bowl along with the cooked peas. make sure the veggies are drained well before you peel and chop them.

vegetables for veg cutlet recipe

5. mash them with a masher or fork. don’t make a smooth and pasty mixture. it should be a slightly chunky mixture.

mash vegetables for veg cutlet recipe

6. add 1.5 tsp crushed ginger+garlic+green chili paste (2-3 small garlic cloves + ½ inch ginger + 1-2 green chilies crushed to a paste in mortar-pestle), ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp garam masala powder, 3 tbsp bread crumbs and salt as required. skip garlic if you don’t use it. if the mixture feels moist and sticky, then add 1 tbsp more of the bread crumbs.

spices for vegetable cutlet recipe

7. instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.

bread for vegetable patties recipe

8. mix everything very well. check the taste and add more salt or the spice powders if required.

mix vegetable cutlet mixture

9. in another small bowl, take 2 tbsp maida/all purpose flour and 3 tbsp water. for a healthier option than all purpose flour, use gram flour/besan or maize flour/corn meal/makki ka atta. add water as required then to make a thick flowing paste.

maida mixture for veg cutlet recipe

10. stir and mix this mixture to get a smooth paste without any lumps. this step of making the all purpose flour paste is optional and you can skip it. generally cutlets are dipped in beaten eggs. here, all purpose flour paste substitutes the beaten eggs.

maida mixture for vegetable cutlet recipe

11. now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium sized round cutlets by rolling and flattening the portions of the mixture in your palms.

vegetable cutlet, veg cutlet

12. prepare or shape the entire mixture into round cutlets or shaped cutlets.

vegetable cutlet, veg cutlets

13. heat 2 to 3 tbsp oil for shallow frying in a pan. take a cutlet and dip in the maida paste gently.

making vegetable cutlets

14. coat the paste evenly all over the cutlet.

coating vegetable cutlet

14. then coat the cutlet in breadcrumbs. if you do not have breadcrumbs, then you can also use rava/sooji/cream of wheat. coat the veg cutles with rava.

making vegetable cutlets

15. coat the cutlet evenly with the breadcrumbs.

making vegetable cutlets

16. dust the excess bread crumbs and place the cutlet in the medium hot oil.

frying vegetable cutlet

17. dip each vegetable cutlet this way in all purpose flour paste, coat with bread crumbs and keep on the pan for frying.

frying vegetable cutlet recipe

18. when one side is golden, flip and fry the other side. add more oil if required.

frying vegetable cutlet recipe

20. flip a couple of time more and fry all the cutlets till they are evenly golden and crisp from all sides.

frying vegetable cutlet recipe

21. drain veg cutlets on kitchen paper towels to remove excess oil.

vegetable cutlet recipe, veg cutlet recipe

22. serve vegetable cutlets hot with green chutney or tomato ketchup.

vegetable cutlet recipe

tips for vegetable cutlets method:

1: you can alter and use your own combination of spices in the cutlet, eg you can add coriander or black pepper powder.
2: to make a coarse paste, you can just crush the garlic, ginger and green chilly coarsely with a pestle and mortar.
3: as I have mentioned earlier, you can use rava/cream of wheat to coat the veg cutlets.
4: adding soaked bread or bread crumbs to the mixture binds the cutlet and prevents them from breaking while frying.
5: you can also deep fry them instead of shallow frying.
6: if you have burger buns, you can easily make veg burgers. just apply butter and slightly roast the buns. apply mayonnaise on the bun. place the cutlet in the center. cover it with shredded or grated cheese or a cheese slice. top it with shredded veggies like cabbage, carrots, and lettuce or thinly sliced veggies like onion, tomatoes, cucumber. cover with the other half of the bun and serve with tomato or mustard sauce.

if you are looking for similar recipes then do check dahi aloo tikki, aloo tikki chole, aloo paneer tikki, jam bread rolls and bread pakora recipe.

veg patties or vegetable cutlet recipe below:

4.7 from 9 reviews
vegetable cutlet recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
vegetable cutlet - crisp veg cutlets or patties made with mixed vegetables.
AUTHOR:
RECIPE TYPE: snacks
CUISINE: indian
SERVES: 4 to 6 cutlets
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • ½ cup boiled and chopped carrots or 1 medium carrot
  • 1 cup boiled and chopped potatoes or 100 grams or 1 large potato
  • ⅓ cup fresh matar/peas, boiled
  • ½ inch ginger + 1 or 2 green chilies, crushed to a paste
  • ¼ tsp red chili powder/lal mirch powder
  • ½ tsp cumin powder/jeera
  • ½ tsp garam masala powder
  • 3 tbsp bread crumbs or bread pulp from 2 to 3 bread slices
  • 2 tbsp maida/all purpose flour
  • 3 tbsp water
  • ⅓ cup bread crumbs or as required
  • 2 to 3 tbsp oil for shallow frying
INSTRUCTIONS
  1. boil 1 large potato, 1 medium carrot and ½ cup matar/green peas very well in a steamer or pressure cooker.
  2. when the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or grinder till fine to get bread crumbs.
  3. keep the bread crumbs aside in a plate or tray.
  4. peel the potatoes and carrots and chop them. take them in a bowl along with the cooked peas.
  5. mash them with a masher or fork.
  6. add 1 tsp crushed ginger+green chili paste, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp garam masala powder, 3 tbsp bread crumbs and salt as required.
  7. instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.
  8. mix everything very well. check the taste and add more salt or the spice powders if required.
  9. in another small bowl, take 2 tbsp maida/all purpose flour and 3 tbsp water.
  10. stir and mix this mixture to get a smooth paste without any lumps.
  11. now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium sized round cutlets by rolling and flattening the mixture in your palms.
  12. heat 2 to 3 tbsp oil for shallow frying in a pan. take a cutlet and dip in the maida paste gently, such that the paste gets coated all over the cutlet.
  13. then coat the cutlet in breadcrumbs evenly and all over. if you do not have breadcrumbs, then you can also use rava/sooji/cream of wheat. coat the veg cutles with rava.
  14. dust the excess bread crumbs and place it in the medium hot oil.
  15. dip each cutlet this way in all purpose flour paste, coat with bread crumbs and keep on the pan for frying.
  16. when one side is golden, flip and fry the other side. add more oil if required.
  17. flip a couple of time more and fry all the cutlets till they are evenly golden and crisp from all sides.
  18. drain veg cutlets on kitchen paper towels.
  19. serve vegetable cutlets hot with green chutney or tomato ketchup.




{ 46 Responses }

  1. mrunalini says

    Awesome cutlets… I always used to purchase these alloo patties in kfc only for the sake of cutets… Now I myself could make this amazing cutlets so yummy… these are really good than the store purchased cutlets…
    Thanq sooo much amit for the easy and lovely recipe…

  2. Ruchi says

    Making these for my daughter’s birthday party tomorrow, love this simple recipe, will likely omit the chillies but otherwise I’m all set. Good work! :-)

  3. Anusha says

    This is nothing short of a labour of love , you literally poured your heart and soul into this it just shines thru the way you have described. The heart shape was all the more apt, took me back to simple good old days of Shatabdi travel when the joy of seeing the cutlet was unmatched.Simply no words, chanceless. God bless your efforts. Rated it just for the memory it brought back.

  4. sahana says

    Just started learning cooking! I tried cutlet because its described here looks very simple and its true as well !!!! It has come out very nicely! With picture provide so much confidence while preparing. Thanks you !!!!

  5. Sonali says

    Tried this recipe today my hubby n kid both liked it. I always visit ur site for new recipes which are simple and easy to make….. Thanks :)

  6. says

    I didn’t try this recipe yet (missing some of the ingredients) though I’ve been making veg cutlets since many years. Planning to try this version asap.
    I want to thank you for helping me in learning to prepare Indian dishes, I’m from Austria and married an Indian and had no idea even how to cook dal properly. Since I found your website I’m blessed, my husband says I’m the best cook he knows thanx to you 😀 It’s the best online cooking book out there. Keep it up dear :)

  7. Aarthi says

    I tried your recipe, the one given above, and found it delicious :) Thanks a lot. I mainly refer to your site to make dishes for my little sister who loves to eat different kinds of foods. It was a pleasure to have stumbled across your blog and the images you post of the cooking process makes it really easy for me to actually make it in my kitchen. Please keep up this wonderful work. I wish you the best in all your endeavors. :)

  8. Aishwarya says

    I m a big fan of yours Dassana. You have made my kitchen absolutely delightful and interesting. I always end up visiting your site to check the recipes and keep my mobile on in my kitchen counter. Your tips are perfect, and your measurements too. Just not enough to thank you… Keep sharing.

  9. Letitia Byrd says

    Hi
    I’m so glad i came across ur website,as a new bride with hardly any cooking skills this was a boon.i never visit any other websites for veg cooking anymore.thx a ton .u ‘ve made cooking a pleasant experience for me

  10. Archana says

    Hii,
    I tried this receipe. I could make nicely. Thanks for this receipe!!!. I like cutlet very much but i was not able to make it properly. You have given very nicely and with easy steps. I have tried in semolina( rava) and did not use maida and did deep fry but that semolina falls in oil and my oil becomes full of semolina. what should i do for avoiding falling of semolina? whether shallow fry is best for it?? Please reply me.

    • says

      while frying some semolina will fall in oil. actually what is done is the cutlet is dipped in whisked eggs or maida batter. then rolled on breadcrumbs or semolina. as a result the breadcrumbs or semolina sticks to the beaten eggs or maida batter and thus they don’t spread in the oil. when the cutlets are rolled just plainly in the semolina as i have done, then excess of the rava need to be dusted off. just lightly press the semolina on the cutlet. some semolina will be there in the oil while frying. shallow frying is a better option. but still the oil will have some fried semolina.

  11. bhumika says

    Hello Ma’am

    Taste of cutlet was good but it was very soft & moist. Added potatoes & breads. I had used breadcrumb.

  12. sarita says

    Nice recipe n easy. My question is what is the option for microwave i mean i don’t have microwave then how to boil the vegetables. If I boil them in ordinary cooker i have to use water and draining of the water after cooking veg. will loose the nutrient value of the same.

    • says

      use a steamer or the cooker pan for steaming the vegetables in a pressure cooker. just add water to the cooker. place the vegetables in the steamer or pan and then pressure cook for 2 to 3 whistles. steel steamers which can be used in the pressure cooker are easily available in shops.

  13. Juhi says

    Hello Dassana,

    I tried your recipe today and it’s very yummy..I being a health freak added boiled broccoli, capsicum and blanched spinach in it. Only thing need to ask why my cutlets were breaking while frying.. I followed your recipe exactly the way it is. Thanks

    • says

      did you add potatoes. potatoes along with breads help in binding and give structure. if you have added potatoes, then amount of bread must have become less in the cutlet. just adding one more bread could have solved the issue.

  14. Kay says

    hello Dassana… I tried this recipe following your suggestion to use bread crums and egg intead of maida and boy it was yumm!! it turned out so good… and just like you say it will also make great burger… way better than the ones we get at restaurants + healthy… again thanks a tonne.
    You have put up a very informative website here and I intend to stick around here more often. Cheers..