Veg Cutlet + Video

Veg Cutlets are Indian tea time snack made using a variety of vegetables. These are mostly fried until crisp and browned but you can definitely bake or air fry them for a healthier version. Here is how to make Veg Cutlet Recipe.

This recipe is ideal for an evening snack and satiates the palate of all food lovers. 

These humble round patties are a go-to snack for every get-together as it is easier to make and is an instant hit in every household.

These cutlets can be baked, deep fried or shallow fried to suit one’s taste and preferences. 

This lip-smacking dish tops the charts of all Indian restaurants and street vendors and is the most popular snack or appetiser that is served with evening tea. 

Veg Cutlets binds everyone over evening tea as all dig into this hot crispy flavour induced veg cutlets. 

How to make Veg Cutlet in Oven?

Make the cutlets in a round or oval shape and coat them with maida batter and roll in bread crumbs. 

Place the coated cutlets on a aluminium foil lined baking tray and place in a pre-heated oven.

Bake at 200 degrees for 30 – 35 minutes or until it is golden brown in colour.

How to make Veg Cutlet in Air Fryer?

For all diet conscious people out there, you can consume veg cutlets by either baking them in an air fryer or oven. 

To make veg cutlets in Air Fryer, arrange them in the basket of the air fryer and brush them with oil on both sides.

Pop the basket into the air fryer and air fry for 18-20 minutes at 200 degrees.  Crispy vegetable cutlet is ready to binge on.

Can I make Veg Cutlet without Potato?

You can make the veg cutlet without potatoes too. Replace potatoes with sweet potatoes for a healthier version. 

If you are a Jain, you can replace boiled potatoes with boiled raw banana.

Can I freeze Veg Cutlets?

You can freeze these in a clean zip pouch for good 3 months. Once you are done coating it with the bread crumbs, freeze them on a baking sheet for about 5-6 hours. 

When these cutlets freeze well, put them into an airtight container or zip lock bag.

The pre-chilling won’t let the cutlets stick to each other when placed back in the freezer.

When guests arrive unannounced, you can just remove the cutlets from the freezer and directly fry them. Needs no thawing at all.

What to serve with Vegetable Cutlet?

Veg Cutlets are best to serve with evening tea or coffee. Serve Masala Chai, Ginger Tea or Indian style Cappuccino with these cutlets.

I like to serve Coriander Mint Chutney and Ketchup with these cutlets.

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How to make Vegetable Cutlet Step by Step

Heat oil in a pan.

Add onions and ginger and fry for 2-3 minutes.

Add carrot, cabbage, beans, corn, peas and green chillies and cook for 2-3 minutes.

Add salt, chaat masala, garam masala and black pepper powder and mix well.

Remove the pan from heat and let the mixture cool down a bit. Add paneer, potatoes, coriander, mint, lemon juice and bread crumbs in the cooked veggies and mix well.

Mix all purpose flour, salt, black pepper powder in a bowl. Add little water and make a thick slurry.

Make small patties from the veggie mixture.

Dip them in the flour slurry.

Coat with breadcrumbs.

Make all the cutlets in the same manner.

Fry the cutlets in medium hot oil until golden brown.

Drain on a tissue lined plate. Serve hot.

Veg Cutlet Recipe

4.41 from 5 votes

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Veg Cutlet Recipe

Veg Cutlets are Indian tea time snack made using a variety of vegetables. These are mostly fried until crisp and browned but you can definitely bake or air fry them for a healthier version. Here is how to make Veg Cutlet Recipe.

Course Snacks and Appetiser

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Servings 8 people

Calories 235 kcal

Author Neha Mathur

Ingredients

• 1 tbsp Vegetable Oil
• 1/2 cup Onion Finely Chopped
• 1 tsp Ginger Finely Chopped
• 1/2 cup Carrot Grated
• 1/2 cup Cabbage Shredded
• 1/4 cup Beans Finely Chopped
• 1/4 cup Corn Softened
• 1/4 cup Peas Softened
• 2 tsp Green Chillies Finely Chopped
• Salt to taste
• 2 tsp Chaat Masala
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Black Pepper Powder
• 1/2 cup Paneer Grated
• 1 cup Potatoes Boiled and Mashed
• 2 tbsp Fresh Coriander Chopped
• 1 tbsp Fresh Mint Chopped
• 1 tbsp Lemon Juice
• 1/2 cup Bread Crumbs

For the coating

• 1/2 cup All Purpose Flour
• 1/2 tsp Salt
• 1/4 tsp Black Pepper Powder
• 1 and 1/2 cup Bread Crumbs
• Oil for frying

Instructions

1. Heat oil in a pan.

2. Add onions and ginger and fry for 2-3 minutes.

3. Add carrot, cabbage, beans, corn, peas and green chillies and cook for 2-3 minutes.
   

4. Add salt, chaat masala, garam masala and black pepper powder and mix well.
   

5. Remove the pan from heat and let the mixture cool down a bit.

6. Add paneer, potatoes, coriander, mint, lemon juice and bread crumbs in the cooled vegetables and mix well.
   

7. Mix all purpose flour, salt, black pepper powder in a bowl.

8. Add little water and make a thick slurry.

9. Make small patties from the veggie mixture and dip them in the flour slurry.

10. Coat with breadcrumbs.

11. Fry in medium hot oil until golden brown.
    

12. Drain on a tissue lined plate.

13. Serve hot.
    

Recipe Notes

Always fry one cutlet first and see if it's fine. If the cutlet is falling apart while frying, add some more bread crumbs or a tbsp or two of all purpose in the mixture and make the cutlets.

Nutrition Facts

Veg Cutlet Recipe

Amount Per Serving

Calories 235 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 9mg3%

Sodium 378mg16%

Potassium 267mg8%

Carbohydrates 34g11%

Fiber 3g13%

Sugar 3g3%

Protein 9g18%

Vitamin A 1417IU28%

Vitamin C 9mg11%

Calcium 138mg14%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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