veg cutlet recipe

veg cutlet recipe with video and step by step photos – vegetable cutlet or vegetable patties is a delicious snack made with mix boiled vegetables. this crispy and tasty veg cutlet can be made as a evening snack and best to 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. apart from these veggies, you can also use cauliflower, broccoli and capsicum to make these cutlets. they are a good tea time snack and can also be made during monsoons. few more tasty snacks recipes which i make during rainy season are:

to make these veg 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 tamarind chutney or mint chutney or coriander chutney. you can also sandwich them in a burger or bread slices. top with sauce and veggies of your choice and serve.

if you are looking for more cutlet recipes then do check:

veg patties or veg cutlet recipe below:

vegetable cutlet recipe
4.6 from 22 votes
print

veg cutlet recipe | veg patties recipe | vegetable cutlet recipe

vegetable cutlet recipe - crisp and tasty veg cutlets or patties made with mixed vegetables.

course snacks
cuisine indian
prep time 25 minutes
cook time 20 minutes
total time 45 minutes
servings 3
author dassana amit

ingredients (1 cup = 250 ml)

  • ½ cup boiled and chopped carrots or 1 medium carrot, steamed or boiled
  • 1 cup boiled and chopped potatoes or 100 grams or 1 large potato, steamed or boiled
  • ½ cup fresh green peas (matar), steamed or boiled
  • ½ inch ginger + 1 or 2 green chilies crushed to a paste
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon garam masala powder
  • 3 tablespoons bread crumbs or bread pulp from 2 to 3 bread slices
  • 2 tablespoons maida (all purpose flour)
  • 3 tablespoons water
  • cup bread crumbs or add as required
  • 2 to 3 tablespoons oil for shallow frying

how to make recipe?

preparation for 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.

  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.

making veg cutlet recipe:

  1. mash them with a masher or fork.
  2. 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.
  3. instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.
  4. mix everything very well. check the taste and add more salt or the spice powders if required.
  5. in another small bowl, take 2 tbsp maida (all purpose flour) and 3 tbsp water.

  6. stir and mix this mixture to get a smooth paste without any lumps.
  7. now take the veg 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.

frying veg cutlets:

  1. 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 veg cutlet.

  2. then coat the cutlet in breadcrumbs evenly and all over. 

  3. if you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat). coat the veg cutles with rava.

  4. dust the excess bread crumbs and place it in the medium hot oil.
  5. dip each veg cutlet this way in all purpose flour paste, coat with bread crumbs and keep on the pan for frying.

  6. when one side is golden, flip and fry the other side. add more oil if required.
  7. flip a couple of time more and fry all the vegetable cutlets till they are evenly golden and crisp from all sides.

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

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

recipe video

recipe notes

tips for making vegetable cutlets recipe:

  1. you can alter and use your own combination of spices in the veg cutlet, e.g 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 veg 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 veg 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.


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

making veg cutlets:

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 veg 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 veg cutlet hot with mint chutney or coriander chutney or tamarind chutney.

vegetable cutlet recipe




86 thoughts on “veg cutlet recipe, how to make vegetable cutlet recipe | veg patties recipe”

  1. Tried it..tastes very good..the cutlet very crisp from outside but remain soft and moist from inside..why???

    1. mamta, after boiling veggies drain all the water very well. when you make the cutlets the veggie mixture should be at room temperature. if there is water or more moisture in the vegetable mixture then the cutlets will be soft. some more bread pulp or bread crumbs can be added to reduce the moisture.

  2. Hi…very nicely explained. I tried it and came out well.. thanks a lot. I wonder how I can I make Cutler can be preserved in freezer and fried as and when we want.

    1. just make the cutlet mixture. shape them and freeze them. keep in an airtight box. then before frying, let the cutlets come at room temperature. then crumb coat and fry.

  3. Hi Dassana,
    Thank you for the wonderful recipe. My family loved the cutlets. I have learned so many recipes from your site and all of them have come off very well .Once again thank you.

  4. hi Dassana,
    Your site is amazing. Just making some small changes as suggested by you is giving a new dimension to the flavour and taste.The five star rating is not just for this recipe, but for all the wonderful recipes that you have so lovingly posted. All my best wishes to you and May God bless you with abundance.
    Love

    1. you can. but i would suggest to skip maida, corn starch and white bread crumbs as these are not very healthy ingredients. instead add besan or rice flour for binding. if using besan, then just roast it in small pan till it becomes aromatic and then once cooled, then add to the veggie mixture. rice flour also can be roasted lightly and then added. skip green chili and use very little red chili powder and also use less ginger. just shallow fry or pan fry cutlets without the coating with batter and bread crumbs. if using bread crumbs for binding, the use whole wheat bread crumbs (preferably bread baked at home or artisan bread minus preservatives and additives). if you use rava or sooji, then you can just lightly coat the cutlets with sooji and then fry. you can also make a slighty thick besan batter and dip the cutlet in besan and then coat the cutlet with sooji or oats. just coarsely ground oats and use it to coat the cutlet.

  5. NITHYA MAHARABOOSHANAM

    Can i bake these cutlets instead of frying? If yes, please let me know the time and heat requirements. Thank you.

    1. you can bake them. place them in a tray and brush each cutlet with some oil. place them in a preheated oven and bake at 180 degrees celsius for 15 to 20 minutes till they are golden or crisp from top. time will vary depending on the size, make and litre capacity of the oven. i am just giving an approximate time. place them in the center rack with both the top and heating elements on. preheat the oven at 180 degrees celsius for 15 minutes before you bake.

  6. Beena Sara Thomas

    Thank you so much for the recipe.
    How can we make bread crumbs by grinding the bread slices.Since the bread slices are soft will they get powdered?

    1. the bread slices needs to be few days old. they have to be slightly dry. then they grind easily. if you use fresh bread slices, then slightly toast them till they become a bit dry. no need to brown them. just a bit crisp and dry. then grind in a mixie. store in the fridge and use anytime you make patties, cutlets or tikkis.

  7. Hi I have recently downloaded your app. Really a great work. The way you showed the process picture by picture is awesome. Great work. Thank you.

  8. Hi dear, six month back i shifted to US n until then i was doing occasional cooking with helping hand, i have liked cooking always but it was not having such verity till d time i came across this site.ur many recipes i tried as i am from M.P. But was living in Hyd n veg biryanis we have explored almost everywhere in Hyd but ur recipes are awesome.being vegetarian ,i got here many options for me .so far cooked biryanis, idlis,pesarattu,upma,mango cake,mango ice cream,Manchurian,cutlet,and my god did I mention Pizza, they were anazing from scratch.now my hubby never miss dominos.I get everytime compliments n my 2 year old son also understands now why i keep tab open while cooking. He says looking at d pics u provide n mine -same 🙂 Thank u so much .This site is like Teertha Sthala where i viisit daily 2-3 times,love tc keep posting.

    1. very pleased to know this shveta 🙂 firstly thankyou for your kind, positive, honest and encouraging words. also thanks for writing in detail glad you family liked the recipes. god, bless you would surely keep posting.

  9. Hi
    I just love ur recipes. I tried your corn chaat recipe and it was a big hit♡ Thank you so much.

  10. 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…

  11. 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! 🙂

  12. 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.

  13. 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 !!!!

  14. 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 🙂

  15. 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 🙂

  16. 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. 🙂

  17. 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.

  18. 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

  19. 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.

    1. 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.

  20. Hello Ma’am

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

    1. there will be some moistness, but it should not be too moist. the vegetables have to be drained very well and then chopped or mashed. there should be no water drops. the bread also has to be squeezed very well to remove the water.

  21. 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.

    1. 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.

  22. 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

    1. 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.

  23. 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..

Comments are closed.