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

vegetable cutlet recipe - crisp and tasty veg cutlet or patties made with mixed vegetables.
4.71 from 17 votes

veg cutlet recipe with video and step by step photos – vegetable cutlet or veg patties is a delicious snack made with mix boiled vegetables.

veg cutlet recipe, vegetable cutlet recipe

this crispy and tasty veg cutlet can be made as an evening snack and best to serve them hot with tomato ketchup and green chutney. they are a good tea time snack and can also be made during monsoons.

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

how to make veg cutlet recipe

  • to make these veg cutlet, 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 use veggies like carrots, potatoes, green peas, cauliflower, broccoli, french beans and capsicum.
  • these cutlet are crumb coated so that they become crispy. to crumb coat a batter is made of all purpose flour (maida). for a healthier option instead of all purpose flour, you can use gram flour (besan) or maize flour (corn meal or makki ka atta).
  • you can skip crumb coating the veg cutlet if you want.
  • i suggest to shallow fry the veg cutlet. for deep frying the temperature of oil has to be correct. otherwise the veg cutlet may absorb too much oil or break in the oil.

for baking veg cutlet – you can also bake these veg cutlet but the texture will be different. for baking them, pre heat the oven for 15 minutes at 180 degree celsius. then bake cutlet at the same temperature till the top side has become crisp and golden. you can brush some oil on them before baking. also place them on a greased baking tray.

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

few more tasty snacks recipes

  • aloo tikki – spiced, crisp and tasty potato patties.
  • frankie recipe – a delicious frankie made with thin wheat rotis stuffed with crisp aloo tikki, veggies and yogurt raita.
  • spring rolls – yummy and a popular indo chinese snack recipe.
  • ragda pattice – a popular mumbai chaat recipe.

veg cutlet

4.71 from 17 votes
Prep Time:25 mins
Cook Time:20 mins
Total Time:45 mins
vegetable cutlet recipe - crisp and tasty veg cutlet or patties made with mixed vegetables.
veg cutlet recipe, veg patties recipe, vegetable cutlet recipe
Course:snacks
Cuisine:indian
Servings:3
Calories:238kcal

INGREDIENTS FOR veg cutlet

(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 veg cutlet

preparation for cutlet recipe

  • boil 1 large potato, 1 medium carrot and ½ cup matar (green peas) very well in a steamer or pressure cooker.
  • when the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or grinder till fine to get bread crumbs.
  • keep the bread crumbs aside in a plate or tray.
  • peel the potatoes and carrots and chop them. take them in a bowl along with the cooked peas.

making veg cutlet

  • mash them with a masher or fork.
  • 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.
  • instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.
  • mix everything very well. check the taste and add more salt or the spice powders if required.
  • in another small bowl, take 2 tbsp maida (all purpose flour) and 3 tbsp water.
  • stir and mix this mixture to get a smooth paste without any lumps.
  • 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 cutlet

  • 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.
  • then coat the cutlet in breadcrumbs evenly and all over. 
  • if you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat). coat the veg cutlet with rava.
  • dust the excess bread crumbs and place it in the medium hot oil.
  • dip each veg cutlet this way in all purpose flour paste, coat with bread crumbs and keep on the pan for frying.
  • when one side is golden, flip and fry the other side. add more oil if required.
  • flip a couple of time more and fry all the vegetable cutlet till they are evenly golden and crisp from all sides.
  • drain veg cutlet on kitchen paper towels to remove excess oil.
  • serve veg cutlet hot with green chutney or tomato ketchup.

RECIPE VIDEO

RECIPE TIPS

  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 cutlet.
  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.
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preparation to make 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.

preparing 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.

preparing veg cutlet recipe

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

vegetables for veg cutlet recipe

making veg cutlet mixture

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.

making 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.

making veg 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.

making veg cutlet recipe

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

making veg cutlet recipe

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

making 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 cutlet are dipped in beaten eggs. here, all purpose flour paste substitutes the beaten eggs.

making veg cutlet recipe

making veg cutlet

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

making veg cutlet recipe

12. prepare or shape the entire mixture into a round cutlet or shaped cutlet.

making vegetable cutlet recipe, making veg cutlet recipe

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

making veg cutlet recipe

14. coat the paste evenly all over the cutlet.

making veg cutlet recipe

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

making veg cutlet recipe

15. coat the cutlet evenly with the breadcrumbs.

making veg cutlet recipe

frying veg cutlet

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

making veg cutlet recipe

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

making veg cutlet recipe

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

making veg cutlet recipe

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

veg cutlet recipe, vegetable cutlet recipe, veg patties recipe

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

veg cutlet recipe, vegetable cutlet recipe, veg patties recipe

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

veg cutlet recipe, vegetable cutlet recipe, veg patties recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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90 comments/reviews

    • too much moisture in the cutlet mixture or not enough binding ingredients can break them while frying. the vegetables have to be strained very well of all the water after boiling or steaming. secondly, mash vegetables when they become come at room temperature. more bread slices or bread crumbs can be added so that the binding is good and the cutlets do not break while frying.

  1. Maam all your recipes are awesome and I always keep trying them. Actually my daughter is celiac so could you please suggest what can be used in place of bread crumbs for coating.

    • thanks ruchika. you can use rice flour or gram flour (besan) for coating. just make the cutlets. then coat them with either rice flour or gram flour or even a mixture of two. then fry them. no need to make the all-purpose flour paste (maida paste) in this case.

    • 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.

    • 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.

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