If you have ever craved a snack that is both comforting and bursting with vibrant flavors, then this Vegetable Cutlet Recipe is exactly what you need. These golden, crispy patties are packed with wholesome veggies and aromatic spices, delivering a deliciously satisfying bite every time. Whether you’re serving them as an appetizer, a tea-time treat, or a light meal, this vegetable cutlet balances crispy texture and soft, flavorful interiors that make it a beloved classic in Indian cuisine. Trust me, once you try this recipe, it will become your go-to for impressing friends and family with minimal fuss and maximum taste.
Ingredients You’ll Need
This Vegetable Cutlet Recipe relies on simple, everyday ingredients that come together beautifully to create a symphony of taste and texture. Each item plays a vital role—from the earthy potatoes to the fresh, crunchy veggies and fragrant spices, making the final dish irresistible.
- Potatoes (2 medium, boiled and mashed): The base that gives the cutlet its soft, binding texture.
- Carrots (1/2 cup, grated): Adds natural sweetness and beautiful color.
- Green beans (1/2 cup, finely chopped): Provides a tender crunch and nutrition.
- Green peas (1/2 cup, boiled): Offers little green bursts of flavor and protein.
- Bell pepper (1/4 cup, finely chopped): Brings a subtle sweetness and vibrant hue.
- Onion (1 small, finely chopped): Adds depth and a slight bite to the mix.
- Green chilies (2, finely chopped): Gives the cutlets a gentle kick.
- Ginger-garlic paste (1 teaspoon): Infuses warmth and a savory aroma.
- Garam masala (1/2 teaspoon): Adds a warm, complex spice flavor.
- Cumin powder (1/2 teaspoon): Earthy undertone that highlights the veggies.
- Turmeric powder (1/4 teaspoon): For color and a subtle, warming flavor.
- Red chili powder (1/2 teaspoon): Enhances the heat and color of the patties.
- Coriander leaves (2 tablespoons, chopped): Freshness that brightens the cutlets.
- Salt (to taste): Essential for balancing all the flavors.
- Breadcrumbs (1/4 cup, for binding): Helps hold the cutlet mixture together perfectly.
- All-purpose flour (1/4 cup): For making the slurry that helps coat the cutlets evenly.
- Water (1/4 cup): Combined with flour to form the slurry coating.
- Breadcrumbs (1 cup, for coating): Creates that irresistible crispy crust when fried.
- Oil (for shallow frying): To get a golden, crunchy exterior.
How to Make Vegetable Cutlet Recipe
Step 1: Prepare the Vegetable Base
Start by boiling the potatoes until they’re soft enough to mash smoothly. While that is happening, lightly steam or boil the carrots, green beans, and green peas until they’re tender but still hold their shape. This ensures a nice texture contrast in the cutlets. Once ready, add these vegetables along with finely chopped bell pepper, onion, green chilies, and ginger-garlic paste into the mashed potatoes. This combination forms the heart of your Vegetable Cutlet Recipe and sets the tone for the bold flavors ahead.
Step 2: Spice It Up
Next, sprinkle in the garam masala, cumin powder, turmeric powder, red chili powder, and salt. Mix them thoroughly into the vegetable and potato mixture. These spices beautifully elevate the natural flavors, giving your cutlets an authentic Indian charm that’s both warm and exciting to the palate. The fresh coriander leaves add a burst of herbaceousness that rounds out every bite.
Step 3: Bind and Shape
To make sure the cutlets hold together during frying, mix in 1/4 cup of breadcrumbs. This extra binding agent is your friend because it stabilizes the mixture without affecting the softness inside. Now comes the fun part—shape the mixture into small, flat cutlets. The size and thickness depend on your preference, but roughly 2-3 inch rounds work perfectly to get that balance of crispy crust and tender center.
Step 4: Coat the Cutlets
In a small bowl, prepare a smooth slurry by mixing the all-purpose flour with water. Dip each cutlet into this slurry, ensuring an even coat, and then press them gently into the cup of breadcrumbs. This double coating process is what guarantees a crunchy exterior that locks in all the moisture and flavor inside.
Step 5: Fry to Golden Perfection
Heat oil in a pan over medium heat, enough to shallow fry the cutlets evenly. Carefully place each coated cutlet in the pan, frying them until they turn a gorgeous golden brown on both sides. This usually takes about 3-4 minutes per side. Don’t rush this step—low and steady heat helps develop that perfect crispness without burning. Once done, transfer the cutlets onto paper towels to drain any excess oil, keeping them light yet indulgent.
How to Serve Vegetable Cutlet Recipe
Garnishes
Nothing makes Vegetable Cutlet Recipe more inviting than a sprinkle of freshly chopped coriander or a wedge of lemon on the side. These simple garnishes brighten the flavors and add a fresh finish. You can also serve with a dollop of cooling yogurt or a tangy tamarind chutney for an extra flavor punch that perfectly complements the spicy patties.
Side Dishes
Vegetable cutlets pair wonderfully with classic accompaniments like tomato ketchup, green chutney, or even a sweet mango chutney. To keep things balanced, try serving them alongside a fresh salad or a bowl of steaming dal. This adds protein and freshness to the plate, turning this snack into a satisfying light meal.
Creative Ways to Present
If you want to impress guests or add a creative twist, slice the cutlets into smaller pieces and serve as finger foods on toothpicks. Alternatively, turn them into a burger by placing them between soft buns with lettuce, tomato, and your favorite condiments. These ideas make the Vegetable Cutlet Recipe adaptable for parties, lunchboxes, or casual dinners.
Make Ahead and Storage
Storing Leftovers
If you have leftover cutlets, simply let them cool completely before storing them in an airtight container in the refrigerator. They will stay fresh for up to 2 days and can be a quick snack or meal addition when you’re short on time.
Freezing
This Vegetable Cutlet Recipe freezes very well. Arrange the cutlets in a single layer on a baking tray and freeze until solid. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They keep well for up to 1 month, ready to enjoy whenever the craving strikes.
Reheating
For the best texture when reheating, skip the microwave and use an oven or a toaster oven to bring back the crispiness. Heat at 350°F (175°C) for about 10 minutes or until warmed through. You can also re-fry them lightly in a non-stick pan with very little oil for a few minutes per side to regain their golden crunch.
FAQs
Can I make Vegetable Cutlet Recipe vegan?
Absolutely! This recipe uses plant-based ingredients by default, but to ensure your cutlets are completely vegan, just double-check that the breadcrumbs and all-purpose flour you use are free from animal products.
What can I substitute for all-purpose flour in the slurry?
You can use chickpea flour (besan) or rice flour as great gluten-free alternatives to the all-purpose flour for the slurry. Both will help create a sticky coating to hold the breadcrumbs.
Can I bake the cutlets instead of frying?
Yes, baking is a healthier alternative. Place the prepared cutlets on a greased baking tray and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway to ensure even crisping.
How do I make the cutlets spicier?
Increase the amount of green chilies or red chili powder to your preferred heat level. Adding a pinch of freshly ground black pepper can also intensify the spice subtly.
Is it possible to add other vegetables?
Definitely! Feel free to experiment with finely grated beetroot, corn, or even cooked spinach to add color, texture, and nutritional variety to your cutlets.
Final Thoughts
There is something truly comforting and joyful about making and sharing this Vegetable Cutlet Recipe. It blends everyday ingredients into a spectacular snack that’s perfect for any occasion, from cozy tea times to lively gatherings. Once you experiment with the spices and vegetables to suit your taste, I promise you’ll find yourself reaching for this recipe again and again. So, roll up your sleeves, gather those veggies, and enjoy the crispy, flavorful bites that only a good vegetable cutlet can deliver!
Print
Vegetable Cutlet Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 cutlets
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Description
A delicious and crispy Indian snack made with mashed potatoes and mixed vegetables, spiced with aromatic garam masala and shallow fried to golden perfection. Perfect as an appetizer or tea-time treat.
Ingredients
Vegetables and Base
- 2 medium potatoes (boiled and mashed)
- 1/2 cup carrots (grated)
- 1/2 cup green beans (finely chopped)
- 1/2 cup green peas (boiled)
- 1/4 cup bell pepper (finely chopped)
- 1 small onion (finely chopped)
- 2 green chilies (finely chopped)
- 2 tablespoons coriander leaves (chopped)
Spices and Flavorings
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
Binding and Coating
- 1/4 cup breadcrumbs (for binding)
- 1/4 cup all-purpose flour (for slurry)
- 1/4 cup water
- 1 cup breadcrumbs (for coating)
For Cooking
- Oil for shallow frying
Instructions
- Prepare the base: Boil the potatoes until tender and mash them well in a large mixing bowl. Lightly steam or boil the carrots, green beans, and green peas until soft but still holding shape.
- Combine vegetables and aromatics: Add the cooked vegetables along with finely chopped bell pepper, onion, green chilies, and ginger-garlic paste into the mashed potatoes. Mix thoroughly to combine all ingredients evenly.
- Add spices and herbs: Incorporate garam masala, cumin powder, turmeric powder, red chili powder, salt, and chopped coriander leaves into the vegetable mixture. Stir well to distribute the spices evenly.
- Bind the mixture: Add 1/4 cup breadcrumbs to the mixture to help bind it. Mix everything well until the mixture holds together and can be shaped easily into cutlets.
- Shape the cutlets: Take portions of the mixture and form them into small, flat, round or oval cutlets with your hands, about the size of your palm.
- Prepare the coating slurry: In a small bowl, mix all-purpose flour with water to create a smooth slurry that will help breadcrumbs adhere to cutlets.
- Coat the cutlets: Dip each cutlet first into the flour slurry, ensuring it is evenly coated, then roll it in the breadcrumbs to cover thoroughly. This creates a crispy outer layer.
- Shallow fry: Heat oil in a pan over medium heat. Fry the cutlets in batches, cooking them until they turn golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
- Drain excess oil: Remove the fried cutlets and place them on paper towels to absorb excess oil.
- Serve: Serve the hot vegetable cutlets with ketchup, chutney, or your favorite dipping sauce for a delightful snack.
Notes
- Using panko breadcrumbs can enhance the crispiness of the cutlets.
- To make this recipe vegan, ensure that the breadcrumbs and flour used are plant-based.
- Adding grated beetroot can give the cutlets a vibrant color and an earthy flavor.
