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.

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

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.

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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.