This is an easy and crispy veg cutlet recipe. A popular deep-fried snack made with lots of vegetables, mainly served during the evening with a cup of tea or coffee. It can also be an ideal starter or appetizer with a choice of spicy dip or sauce.

Ingredients
Vegetables
- Potato2piece
- Carrot1/2cup
- Beetroot1/4cup
- Green beans1/4cup
- small Onion1
- Ginger garlic paste1 1/2tsp
- Green chilli1piece
- Pepper powder1tsp
- Garam masala powder1/2tsp
- Cumin seed powder1/2tsp
- Coriander leaves2tbsp
- Oil1tbsp
- Salt to taste
- Bread crumbs1/2cup
- All purpose flour3tbsp
Nutrition (per serving)
Calories
80.3kcal (4.02%)
Protein
1.8g (3.5%)
Carbs
11.7g (4.24%)
Sugars
1.5g (3%)
Healthy Fat
2.5g
Unhealthy Fat
0.5g
% Daily Value based on a 2000 calorie diet
How to make Vegetable Cutlet
Preparation
- Step 1
Boil the potatoes.
- Step 2
Peel and mash the boiled potatoes, then set aside.
- Step 3
Heat a pan and add oil.
- Step 4
Add chopped onion and sauté until it becomes transparent.
- Step 5
Add ginger garlic paste and chopped green chilli.
- Step 6
Sauté until the raw taste is gone.
- Step 7
Add chopped carrot, beetroot, and green beans along with salt.
- Step 8
Sauté on low flame until the vegetables are well cooked.
- Step 9
Add garam masala powder, cumin seed powder, and pepper powder. Mix well.
- Step 10
Add the mashed potatoes to the mixture and combine thoroughly.
- Step 11
Finally, add coriander leaves and turn off the flame.
Shaping and Frying
- Step 1
Make medium-sized balls out of the mixture.
- Step 2
Gently press each ball to form round-shaped patties with half-inch thickness.
- Step 3
Mix all-purpose flour with water to make a thin batter.
- Step 4
Dip the cutlets in the batter and then dredge them in bread crumbs.
- Step 5
Ensure the patties are evenly coated with bread crumbs and dust off any excess.
- Step 6
Repeat the process until all the mixture is used.
- Step 7
Heat oil in a pan; once hot, reduce the flame to medium.
- Step 8
Drop the patties into the oil and cook until they turn golden brown.
- Step 9
Your tasty veg cutlet is ready to be served.
Nutrition (per serving)
Nutrition (per serving)
Calories
80.3kcal (4.02%)
Protein
1.8g (3.5%)
Carbs
11.7g (4.24%)
Sugars
1.5g (3%)
Healthy Fat
2.5g
Unhealthy Fat
0.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oil is hot enough before frying to achieve a crispy texture.
You can add other vegetables of your choice to enhance the flavor.
Serve with a spicy dip or sauce for added taste.
FAQS
Can I bake the cutlets instead of frying them?
Yes, you can bake the cutlets in a preheated oven at 180°C until they are golden brown.
How can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend.
Can I make the cutlet mixture ahead of time?
Yes, you can prepare the mixture in advance and refrigerate it until you are ready to shape and fry the cutlets.
What can I serve with vegetable cutlets?
Vegetable cutlets pair well with chutneys, sauces, or as a side with salads.
How do I store leftover cutlets?
Store leftover cutlets in an airtight container in the refrigerator for up to 2 days.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia