Vegetable cutlet is an easy, healthy and delicious snack made from potatoes and veggies either shallow fried or deep-fried. Served with ketchup, chutney or dip vegetable cutlet serves an excellent evening snack along with tea.
For this recipe, I have used veggies such as potatoes, beans, carrot, peas and beetroot but you can also add other vegetables such as cabbage and sweet corn. I have coated cutlets with semolina/Rawa before frying but you can also use bread crumbs or crushed corn flakes to coat cutlets.
You can also refer to my other snack recipes such as:
Stepwise recipe to make vegetable cutlet:
- Boil potatoes in a pressure cooker. Keep them aside when they are boiled.
- Now, steam all the chopped veggies together. You can also pressure cook veggies with very little water and only 1 whistle. Don’t overcook veggies as they will get much mushy.
- In a mixing bowl, mash boiled potatoes.
- In the same bowl, add boiled veggies, ½ cup breadcrumbs, ½ teaspoon red chili powder (lal mirch), ¼ teaspoon cumin powder (jeera powder), ¼ teaspoon coriander powder (dhaniya powder), ¼ teaspoon garam masala, ¼ teaspoon chaat masala, ½ teaspoon ginger garlic paste, 1 teaspoon lemon juice and salt. If you don’t have bread crumbs, dip 1 or 2 slices of bread in water. Remove excess water by pressing the bread between your palms. Now add these bread slices in the mixture.
- Mix everything together to form a dough.
- Now take ball sized mixture and shape them into patties with your hand. Here, I have used cutlet mould to give heart shape to patties.
- In a small bowl, prepare rice flour batter by mixing 2 tablespoon rice flour and ¼ cup water. Mix well to form lump free batter.
- Dip each patties into rice flour batter prepared in the above step.
- Coat all sides of the patties with semolina/ Rawa. You can also use crushed corn flakes to coat the patties.
- Heat 2 tablespoon oil in a pan/tawa.
- When oil gets heated, place patties on pan/tawa.
- When one side of cutlets turn crispy and brownish, flip the patties. Cook till both sides become crisp.
- Transfer cutlets into a plate lined with tissue paper or kitchen tissue so that extra oil gets absorbed. Serve vegetable cutlets with chutney or any dip of your choice.
Here is complete stepwise photo guide on how to make vegetable cutlet
- 2-3 medium-sized potatoes
- ¼ cup green peas (fresh or frozen)
- ¼ cup carrot (chopped)
- ¼ cup beans (chopped)
- ¼ cup beetroot (chopped)
- 1-2 slices bread (or ½ cup breadcrumbs)
- 2 tablespoon rice flour or cornflour
- ½ teaspoon red chili powder (lal mirch powder)
- ¼ teaspoon cumin powder (jeera powder)
- ¼ teaspoon coriander powder (dhaniya powder)
- ¼ teaspoon garam masala
- ¼ teaspoon chaat masala
- ½ teaspoon ginger garlic paste
- 1 teaspoon lemon juice
- ¼ cup Water
- 2 tablespoon oil (for shallow frying)
- salt (as per taste)
-
Boil potatoes in a pressure cooker. Keep them aside when they are boiled.
-
Now, steam all the chopped veggies together. You can also pressure cook veggies with very little water and only 1 whistle. Don't overcook veggies as they will get much mushy.
-
In a mixing bowl, mash boiled potatoes.
-
In the same bowl, add boiled veggies, ½ cup breadcrumbs, ½ teaspoon red chili powder (lal mirch), ¼ teaspoon cumin powder (jeera powder), ¼ teaspoon coriander powder (dhaniya powder), ¼ teaspoon garam masala, ¼ teaspoon chaat masala, ½ teaspoon ginger garlic paste, 1 teaspoon lemon juice and salt. If you don't have bread crumbs, dip 1 or 2 slices of bread in water. Remove excess water by pressing the bread between your palms. Now add these bread slices in the mixture.
-
Mix everything together to form a dough.
-
Now take ball sized mixture and shape them into patties with your hand. Here, I have used cutlet mould to give heart shape to patties.
-
In a small bowl, prepare rice flour batter by mixing 2 tablespoon rice flour and ¼ cup water. Mix well to form lump free batter.
-
Dip each patties into rice flour batter prepared in the above step.
-
Coat all sides of the patties with semolina/ Rawa. You can also use crushed corn flakes to coat the patties.
-
Heat 2 tablespoon oil in a pan/tawa.
-
When oil gets heated, place patties on pan/tawa.
-
When one side of cutlets turns crispy and brownish, flip the patties. Cook till both sides become crisp.
-
Transfer cutlets into a plate lined with tissue paper or kitchen tissue so that extra oil gets absorbed. Serve vegetable cutlets with chutney or any dip of your choice.