Vegetable Cutlet Recipe | Veg Cutlet Recipe
Vegetable Cutlet Recipe | Veg Cutlet Recipe with step by step pictures and instructions. Vegetable cutlet is crispy and crunchy snack made with vegetables, coated with bread crumbs and deep or shallow fried. It is one of the popular snack recipe in restaurants or parties. It is perfect for evening snacks or starters. We can make variety of cutlet using different vegetables or meat. Most cutlets use potato for binding. I have used potatoes, carrot and beans. You can use cauliflower, broccoli, capsicum, beetroot or any vegetable of your choice to make cutlets.
Cutlet is universal favorite to everyone and one of the most common recipe which I make so often. I always end up making cutlet or rolls for my kids birthday. Though I use paneer, mushroom or meat for making cutlets, this vegetable cutlet is the basic recipe. If you are calorie conscious you can shallow fry the cutlets. Since we mash the vegetables it is good way to feed veggies to kids. You can even shape them differently using cookie cutters to attract the kids. You can serve it with ketch up or green chutney or have it as such like me.
Do try and let me know your feedback. You can also try the below snack recipes.
Yields 15-18
Vegetable cutlet is crispy and crunchy snack made with vegetables, coated with bread crumbs and deep or shallow fried.
30 minPrep Time
15 minCook Time
45 minTotal Time
Save RecipeIngredients
- Potatoes 3
- Carrot 1
- Beans 5-6
- Oil 2 tsp
- Cumin 1/2 tsp
- Onions 1 finely chopped
- Ginger garlic paste 1 tsp
- Red chilli powder 1 tsp
- Turmeric powder 1/4 tsp
- Garam masala 1/2 tsp
- Cumin powder 1/4 tsp
- Salt as required
- Mint leaves 2 tbsp finely chopped
- Coriander leaves 2 tbsp finely chopped
- Bread crumbs as required.
- Maida 1/4 cup
- Water as required to prepare batter.
Instructions
- Wash and pressure cook vegetables for 3-4 whistles.
- Peel the skin and mash the vegetables and keep it ready
- Heat oil and temper with cumin
- Once it browns add the finely chopped onions and saute for few mins.
- Then add ginger garlic paste and saute till raw smell goes.
- Now add the mashed vegetables.
- Then add red chilli powder, turmeric powder, garam masala, cumin powder and salt.
- Mix it nicely till everything is combined and raw smell of masala goes. Don't add water.
- Switch off the flame and add the finely chopped mint and coriander leaves.
- Vegetable masala is ready.
- Once it cools down, take round balls, flatten and shape them.
- Take Maida, little salt and water and mix to form thick batter for coating
- Take bread crumbs in plate.
- Dip each cutlet in maida batter first.
- Then coat them with bread crumbs and shape them.
- Repeat the same for all cutlets.
- Keep it in fridge for one hour or till you serve.
- Heat oil and deep fry the cutlets.
- Fry them till crisp and golden and drain in kitchen tissue.
- Hot cutlet is ready. Serve it with tomato ketchup or Green chutney
Notes
Don't add water while cooking the vegetables as it will make the mixture loose and difficult to shape. Water in the vegetables should be enough.
I always prepare bread crumbs with rusk or sides of bread. you can even use corn flakes or rava for coating.
Make them ahead and keep in fridge. You can fry them while serving.
You can use eggs or corn flour for binding too.
You can add finely chopped green chillies.
How to make Vegetable Cutlet with step by step pictures
Wash and pressure cook vegetables for 3-4 whistles. Peel the skin and mash the vegetables and keep it ready
Heat oil and temper with cumin
Once it browns add the finely chopped onions and saute for few mins.
Then add ginger garlic paste and saute till raw smell goes.
Now add the mashed vegetables.
Then add red chilli powder, turmeric powder, garam masala, cumin powder and salt.
Mix it nicely till everything is combined and raw smell of masala goes. Don’t add water. Switch off the flame and add the finely chopped mint and coriander leaves.
Vegetable masala is ready.
Once it cools down, take round balls, flatten and shape them.
Take Maida, little salt and water and mix to form thick batter for coating
Take bread crumbs in plate.
Dip each cutlet in maida batter first.
Then coat them with bread crumbs and shape them.
Repeat the same for all cutlets. Keep it in fridge for one hour or till you fry.
Heat oil and deep fry the cutlets.
Fry them till crisp and golden and drain in kitchen tissue.
Hot cutlet is ready. Serve it with tomato ketchup or Green chutney
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