Crispy 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 or bake them for a healthier version.
Here are some more similar recipes, that you can make with your evening tea – Potato Cheese Balls, Veg Hara Bhara Kabab, Crispy Sabudana Vada, Chicken Cheese Balls, Crispiest Aloo Tikki, Aloo Bonda, and Aloo Paneer Tikki.
About This Recipe
Cutlets are always ideal for an evening snack as they satiate the palate of all food lovers and go really well with a cup of Masala Tea or Filter Coffee. So, today we are making a Vegetable Cutlet, that can also 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 appetizer that is served with evening tea.
Veg cutlets are popular Indian snacks which are made by combining different vegetables, potatoes, paneer, and everyday spice powders. They are then shaped into round or cylinders and dipped into an All-Purpose Flour slurry, and then deep-fried.
You can always pan-fry, bake, or air fry these cutlets too, for a healthy alternative.
These are popularly served as a snack for your tea time munchies or can also be served as an appetizer for your get-togethers, house parties or even game/movie nights.
Vegetables – These cutlets are filled with the goodness of lots of veggies. Here, I have used Carrot, Cabbage, Potatoes, Beans, Corn, Green Peas, Onions, and Green Chillies.
You can go ahead and add any vegetables of your choice such as cauliflower, broccoli, zucchini, etc. This is also a great idea to use up your leftover vegetables.
Paneer – I have also added a little grated Paneer with the veggies, as it helps in the binding and also gives a nice soft texture.
Other Ingredients – To spice up the veggies and paneer mixture, we will need ginger, chaat masala powder, garam masala powder, black pepper powder, fresh coriander, salt, and fresh mint.
All-Purpose Flour Slurry – Lastly, the cutlets are dipped in a slurry which is made with the combination of all-purpose flour, salt, black pepper powder, and water.
Bread Crumbs – After the cutlets are dipped in the slurry, they are rolled in breadcrumbs. This gives a nice crispy crust on the outer layer.
Step by Step Recipe
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.
Now 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.
Frequently Asked Questions
Make the cutlets in a round or oval shape and coat them with maida batter and roll in bread crumbs. Place them on an aluminum 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 color.
For all diet conscious people out there, you can consume veg cutlets by either baking them in an air fryer or oven.
To make these 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. Flip the cutlets once midway. Crispy vegetable cutlet is ready to binge on.
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.
You can make the cutlets from the veggies and paneer mixture and store them in the fridge. They keep good in the fridge for about 1-2 days. Once you want to serve them, dip them in the slurry, bread crumbs, and deep fry freshly.
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 them from the freezer and directly fry them. Needs no thawing at all.
These cutlets are deep-fried, so we cannot call it healthy. But they are filled with the goodness of vegetables, making them super healthy if you bake, air fry or pan fry them.
I like to serve Coriander Mint Chutney and Ketchup with these cutlets.
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Veg Cutlet Recipe
- 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
- 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.
- Now 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 cooled vegetables 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 and dip them in the flour slurry.
- Coat with breadcrumbs.
- Fry in medium hot oil until golden brown.
- Drain on a tissue lined plate.
- Serve hot.