Make this easy peasy and vegetable-loaded crispy veg cutlet which can be served with green chutney and a hot cup of masala chai. These vegetable cutlet can be deep-fried, baked, or air fried as per your requirements.
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, and Aloo Bonda.
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About This Recipe
Veg cutlet is a delicious Indian snack that is prepared with an array of vegetables. These crispy and yummy cutlets are deep-fried, but they can also be baked, air fried, or shallow fried to suit one’s taste and preferences.
To make them combine veggies and everyday spice powders. They can be then shaped into balls or cylinders and dipped into an all-purpose flour slurry, and then deep-fried. Veg cutlet is best served with homemade green chutney or ketchup.
Vegetable cutlet are popularly served as a snack for your tea time munchies with a hot cup of tea or coffee or can also be served as an appetizer for your get-togethers, house parties, or game/movie nights.
These Cutlets are,
- Versatile
- Delicious
- Crispy
- Made from scratch
- Perfect for tea time snacks
Ingredients
The ingredients needed to make these veg cutlets are pretty simple, all you would need is
Vegetables – Here, I have used carrots, cabbage, potatoes, green beans, sweet corn, green peas, onions, and green chilies.
You can go ahead and add any vegetables of your choice such as cauliflower, mushroom, sweet potato, raw banana, broccoli, zucchini, etc. This is also a great idea to use up your leftover vegetables.
You can also adjust the number of green chilies, as per your taste level.
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. In place of paneer, you can also add tofu or soya granules.
If you want to make it vegan, you can skip adding paneer in the veg cutlet.
Other Ingredients – To spice up the veggies and paneer mixture, we will need ginger, chaat masala powder, garam masala powder, black pepper powder, fresh cilantro (coriander), mint leaves, and salt.
These ingredients combined add a nice spice and flavor to these simple vegetable cutlet. You can adjust the amount of spices according to your taste.
All-Purpose Flour Slurry – Lastly, they are dipped in a slurry which is made with a 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. You can even use crushed cornflakes instead of breadcrumbs to add a crispy layer to the cutlets.
How to make Veg Cutlet?
Heat 1 tablespoon vegetable oil in a pan. Once the oil is hot, add ½ cup finely chopped onions and 1 teaspoon finely chopped ginger to the pan and fry on high heat for 2-3 minutes.
Add ½ cup grated carrot, ½ cup shredded cabbage, ¼ cup finely chopped green beans, ¼ cup sweet corn, ¼ cup green peas, and 2 teaspoon finely chopped green chillies and cook for 2-3 minutes.
Note – If using fresh sweet corn and green peas, cook them until they are slightly tender before adding to the pan.
Now add salt to taste, 2 teaspoon chaat masala, ½ teaspoon garam masala, and ½ teaspoon black pepper powder and mix well.
Remove the pan from heat and let the mixture cool down a bit. Add ½ teaspoon shredded paneer, 1 cup boiled, cooled and mashed potatoes, 2 tablespoon chopped cilantro, 1 tablespoon chopped mint, 1 tablespoon lime juice, and ½ cup bread crumbs in the cooked veggies and mix well. Set the mixture aside.
Mix ½ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon black pepper powder in a small bowl. Add ¼ cup water and make a thick slurry.
Make small patties from the veggie mixture. You can make them ball or cylinder shaped.
Keep the flour slurry and 1 and ½ cup bread crumbs on the platform. Dip the cutlets in the flour slurry.
Coat with breadcrumbs.
Prepare all the veg cutlet in the same manner and arrange on a plate.
Heat oil for frying in a pan. Once the oil is hot, simmer the heat to medium. Drop 8-10 cutlets in the pan and fry until golden brown. Keep flipping the vegetable cutlet gently while frying to ensure even frying on all the sides. This will take about 10-12 minutes.
Once they are browned and crispy, drain on a tissue-lined plate. Fry the remaining cutlets in the same manner. Serve hot.
Frequently Asked Questions
Make the veg cutlet in a ball or cylinder shape and coat them with flour slurry and roll in bread crumbs. Place them on an aluminum foil-lined baking tray, spray oil over them and place them in a pre-heated oven. Do not overload the tray, keep a little space in between them.
Bake at 400 degrees F (200 degrees C) for 30 – 35 minutes or until they are golden brown in color. Serve them hot with your favorite chutney or ketchup.
For all diet-conscious people out there, you can consume veg cutlet by either baking them in an air fryer or oven.
To make these in an air fryer, arrange them in the basket of the air fryer in a single layer and brush them with oil on both sides.
Pop the basket into the air fryer and air fry for 18-20 minutes at 400 degrees F (200 degrees C). Flip them 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 making a Jain version, you can replace boiled potatoes with boiled raw bananas.
You can crush the cornflakes a little and use them as a substitute for bread crumbs. They will give a different crunchy texture on top, which tastes equally good.
It happens when there is moisture left in the cutlet mixture. So make sure that the boiled potatoes that you are using are cooled down before mashing them in the mixture. If there is no moisture, they won’t break.
Also, coating them with breadcrumbs helps them to hold and retain the shape and thus fry properly without breaking.
Yes, if you want to make these veg cutlet cheesy, then add ½ cup of shredded mozzarella or cheddar cheese in the mixture.
You can also double coat the slurry and breadcrumbs mixture on the cutlet if adding cheese so that the cheese doesn’t ooze out while frying.
Pro Tips By Neha
You can add variety of vegetables, as per your choice to make the vegetable cutlet.
If there is moisture in the vegetable cutlet mixture, add some more bread crumbs.
Make sure the oil is hot while adding the cutlets otherwise they will soak oil and won’t be crispy.
For a healthy version, bake or air fry the veg cutlet.
Serving Suggestions
Veg cutlet are best to serve with evening tea or coffee. Serve Masala Chai, Ginger Tea, or Indian Style Cappuccino with these cutlet.
I like to serve Coriander Mint Chutney, ketchup, or Schezwan Chutney with these.
Storage Suggestions
You can shape the veg cutlet 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 flour slurry, coat them with bread crumbs, and deep fry freshly.
You can freeze vegetable cutlet 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 the cutlets have frozen well, put them into an airtight container or zip lock bag. The pre-chilling won’t let them stick to each other when placed back in the freezer. When you are ready to make them, you can just remove them from the freezer and directly fry them. Needs no thawing at all.
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Recipe Card
Veg Cutlet Recipe
Ingredients
- 1 tablespoon vegetable oil
- ½ cup finely chopped onion
- 1 teaspoon finely chopped ginger
- ½ cup grated carrot
- ½ cup shredded cabbage
- ¼ cup finely chopped green beans
- ¼ cup sweet corn
- ¼ cup green peas
- 2 teaspoons finely chopped green chilies
- salt to taste
- 2 teaspoons chaat masala
- ½ teaspoon garam masala powder
- ½ teaspoon black pepper powder
- ½ cup shredded paneer
- 1 cup boiled and mashed potatoes
- 2 tablespoons chopped cilantro/coriander
- 1 tablespoon chopped mint
- 1 tablespoon lime juice
- ½ cup bread crumbs
For the coating
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
- 1 and ½ cup bread crumbs
- vegetable oil for frying
Instructions
- Heat 1 tablespoon vegetable oil in a pan.
- Once the oil is hot, add ½ cup finely chopped onions and 1 teaspoon finely chopped ginger to the pan and fry on high heat for 2-3 minutes.
- Add ½ cup grated carrot, ½ cup shredded cabbage, ¼ cup finely chopped green beans, ¼ cup sweet corn, ¼ cup green peas, and 2 teaspoon finely chopped green chillies and cook for 2-3 minutes.
- Note – If using fresh sweet corn and green peas, cook them until they are slightly tender before adding to the pan.
- Now add salt to taste, 2 teaspoon chaat masala, ½ teaspoon garam masala, and ½ teaspoon black pepper powder, and mix well.
- Remove the pan from heat and let the mixture cool down a bit. Add ½ teaspoon shredded paneer, 1 cup boiled, cooled and mashed potatoes, 2 tablespoon chopped cilantro, 1 tablespoon chopped mint, 1 tablespoon lime juice, and ½ cup bread crumbs in the cooked veggies and mix well. Set the mixture aside.
- Mix ½ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon black pepper powder in a small bowl. Add ¼ cup water and make a thick slurry.
- Make small patties from the veggie mixture. You can make them ball or cylinder shaped.
- Keep the flour slurry and 1 and ½ cup bread crumbs on the platform. Dip the cutlets in the flour slurry.
- Coat with breadcrumbs.
- Prepare all the veg cutlet in the same manner and arrange on a plate.
- Heat oil for frying in a pan. Once the oil is hot, simmer the heat to medium. Drop 8-10 cutlets in the pan and fry until golden brown. Keep flipping the cutlets gently while frying to ensure even frying on all the sides. This will take about 10-12 minutes.
- Once they are browned and crispy, drain on a tissue-lined plate. Fry the remaining cutlet in the same manner. Serve hot.
Did you make this recipe? Let me know!