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Home » Appetizer and Snack Recipes » Vegetable Cutlet Recipe

Published: Jul 12, 2022 | Modified: Jul 12, 2022 by Hina Gujral

Vegetable Cutlet Recipe

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Vegetable Cutlet is an all-time favorite Indian snack. Whether it is a monsoon downpour, a crisp autumn evening, or a social get-together a plate full of this veg cutlet is always welcomed. Be sure to watch the video!

Mixed Vegetable Cutlet RecipePin

About Indian Cutlet

The word cutlet has been derived from the French term côtelette or kotlet.

A cutlet can be a thin slice of meat, fish, ribs, chicken breast, mashed vegetables, breaded, and then deep-fried. You will often find mention of cutlet recipes in French and British Cookbooks.

With the Europeans, the kotlet came to India and became our favorite teatime snack cutlet. Today we have a variety of cutlet recipes in Indian Cuisine. From railway cutlet, Bengali chop, paneer cutlet, to vegetable cutlet, we have cutlet recipes to cater to every food lover.

The most popular is the Indian vegetable cutlet. A crisp, crunchy, vegetarian croquette made with a medley of vegetables.

collage of cutlet making stepsPin

My Tried & True Tips

The best part about these vegetable cutlets is they can be customized. Feel free to pick your favorite vegetables to make these cutlets.

Use a food processor, to chop or pulse the vegetables for the cutlet. This really makes a difference in the texture of the cutlets.

Make sure vegetables are not wet or moist else the cutlet mixture will become water clogged.

Boil the potatoes in advance and store them in the fridge. Cold and dry potatoes make the cutlet real crisp.

Always grate the potatoes for making the cutlets. Make sure no chunks remain in the grated potato.

Always fry cutlet at medium-high temperature oil. If the oil is not hot enough cutlets will turn soggy and not crisp.

Watch Cutlet Video

Serving Suggestion

The tantalizing aroma of the frying cutlets sneaks out of the kitchen and lingers around the tea-table.

The tea laced with chai masala bubbling on the side stove sends an inviting gluttonous note to those who are wandering in the backyard yearning for evening snacks.

A bowl of tomato ketchup and green chutney are my two favorite dipping choices for a vegetable cutlet.

You can serve it with mint mayonnaise, tomato salsa, or any other dipping sauce of choice. That is the beauty of fried snacks they taste good with anything.

FAQs Related To Veg Cutlet Recipe

How to make gluten-free vegetable cutlet?

To make these cutlets gluten-free skip adding breadcrumbs. Instead, you can use grated paneer (cottage cheese) as a binder and a tablespoon of gram flour (besan) to coat the cutlets. Those who eat eggs can dip the cutlets in whisked eggs before frying for a crunchy exterior. And trust me on this, without breadcrumbs also, the vegetable cutlets turn out tasty.

How to air-fry vegetable cutlets?

Preheat the air fryer to 200 degrees for 5 minutes. Spray the cutlets with oil on both sides. Arrange the cutlets in a single layer. Bake them in an air fryer for 15 minutes on each side at 200 degrees or until golden and crisp.

How to freeze vegetable cutlets?

The cheat cook’s trick is, to make the mixture for the vegetable cutlet, shape them into tiny cigars, dust them with bread crumbs, and arrange them neatly in an airtight container. You can freeze these veg cutlets for 15 – 20 days. Thaw them at room temperature before frying.

Indian Style Vegetable CutletPin

More Cutlet Recipes

Oats Cutlet

Corn Paneer Cutlet

Masoor Dal Cutlet

Cheese Rava Cutlet

Potato Cheese Balls

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If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

side shot of mixed vegetable cutlet along with ketchup in a bowlPin

Vegetable Cutlet Recipe

Vegetable Cutlet is an all-time favorite Indian snack. Learn how to make a perfect veg cutlet in a few simple steps.
4.89 from 9 votes
Print Pin Rate
Course: Appetizer
Cuisine: Indian
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 12 Cutlet
Calories: 144kcal
Author: Hina Gujral
Prevent your screen from going dark

Ingredients

  • 3 – 4 large size boiled potato
  • 1 Cup onion fine chopped
  • ¼ Cup carrot
  • ¼ Cup green peas (see notes)
  • ½ Cup bread crumb mixture
  • Salt to taste
  • 2 tablespoon kasuri methi
  • 1 teaspoon red chili powder
  • 1 teaspoon chaat masala
  • Oil for shallow frying

Ingredients For Coating

  • ¼ Cup corn starch or potato starch
  • ¼ Cup water
  • ¼ Cup bread crumbs

Instructions

  • To prepare the mixed vegetable cutlet, first drain the boiled potato and peas in a metal colander for 5 – 10 minutes so that any excess moisture in the vegetable drains out.
  • Next fine chop the remaining vegetables, I prefer using a food processor or electric chopper for the purpose.
  • Now peel and mash the boiled potato. Make sure no chunks remain in the mashed potato.
  • In a large mixing bowl combine mashed potato, boiled peas, chopped vegetables, salt, spices and bread crumbs.
  • Combine all ingredients well to form a smooth mixture. Taste and adjust the seasoning accordingly.
  • Cover with a foil and let it rest in the fridge for 15 – 20 minutes.
  • Once you are ready to fry the cutlet, heat oil in fry – pan over medium heat.
  • Take a tablespoon of cutlet mixture and shape it into a small cylinder. Tap both the sides on the kitchen counter to get flat edges. Similarly, shape all the cutlets.
  • Dip the cutlet in the cornflour mixture and then coat in breadcrumbs.
  • Shallow fry the cutlets in small batches till crisp and golden from all sides.
  • Drain on an oil absorbent paper towel.
  • Serve Mixed Vegetable Cutlet warm with tomato ketchup.
  • If you do not want to shallow fry cutlet immediately, shape them and store in an airtight box in the fridge.

Recipe Notes:

  • To make bread crumb mixture at home, pulse 3 – 4 stale or dry bread slices in the food processor.
  • Use a food processor, to chop or pulse the vegetables for the cutlet. This really makes a difference in the texture of the cutlets.
  • Make sure vegetables are not wet or moist else the cutlet mixture will become water clogged.
  • Potato: Boil the potatoes in advance and store them in the fridge. Cold and dry potatoes make the cutlet real crisp. Always grate the potatoes for making the cutlets.
  • Green Peas: You can use fresh or frozen green peas to make the cutlet. If using frozen, thaw them at room temperature, and add directly to the cutlet mixture. If using fresh green peas, blanch or boil them in water so that they are easy to mash. 
  • You can freeze these veg cutlets for 15 – 20 days. Thaw them at room temperature before frying.
  • Always fry cutlet at medium-high temperature oil. If the oil is not hot enough cutlets will turn soggy and not crisp.
  • You can air-fry the veg cutlets as well at 190 degrees Celcius for 20 minutes turning halfway through.

Nutrition

Calories: 144kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 593mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1771IU | Vitamin C: 27mg | Calcium: 33mg | Iron: 1mg
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Reader Interactions

Comments

  1. Veena says

    November 03, 2015 at 3:16 pm

    Thanks for Sharing..!!!! would certainly try this awesome dish 🙂

    Reply
  2. Tara Nair says

    November 05, 2015 at 3:20 pm

    Hi Hina! I thought I will get a chance to meet you in Mumbai… but this recipe fills up the gap 🙂 Love veg. cutlets

    Reply
  3. Sameer says

    February 14, 2018 at 10:38 pm

    my favourite dish is shahi dal recipe
    private detectives delhi

    Reply
  4. new recipes in urdu says

    April 02, 2018 at 8:40 pm

    One of the best recipe of your blog. I am a regular visitor and really enjoy recipes.

    Reply
    • Hina Gujral says

      April 03, 2018 at 11:13 am

      People love this cutlet recipe. It is one of my favorite too 🙂

      Reply
  5. Mahesh says

    July 20, 2018 at 5:00 pm

    5 stars
    Very nice and seems easy to make…thanks for sharing 🙂

    Reply
  6. Ruchika says

    July 25, 2018 at 2:26 pm

    5 stars
    My mom used to cook cutlets for me, this recipe reminds me of my mom. Thanks for sharing the love!

    Reply
  7. Indian Food Recipes says

    August 13, 2018 at 12:26 am

    Love to see such an amazing dish, Me and my entire family love to enjoy single bites of it. Thanks for sharing.

    Reply
  8. Chavi Mehta says

    July 21, 2020 at 8:26 pm

    I like that we can air-fry them. Will surely try!

    Reply
    • Hina Gujral says

      July 22, 2020 at 11:48 am

      Yea, that saves lot of calories.

      Reply
  9. Shruthi says

    July 22, 2020 at 12:57 pm

    We loved this recipe! ????????

    Reply
    • Hina Gujral says

      July 22, 2020 at 7:05 pm

      Thank You for such great feedback!

      Reply
  10. Rama Mohan says

    September 10, 2021 at 6:14 pm

    good recipes !

    Reply
    • Hina Gujral says

      September 25, 2021 at 4:10 pm

      thank you!

      Reply
  11. Manalpan Mary says

    November 14, 2021 at 9:02 pm

    4 stars
    Very good, similar to a potato croquette . I enjoyed the addition of different vegetables to a traditional potato croquette . Anyone will enjoy this delicious snack or side dish.

    Reply
    • Hina Gujral says

      November 15, 2021 at 11:18 am

      Yes, the recipe is very similar to a vegetarian croquette with an addition of vegetables. I am glad you like it!

      Reply
  12. Mate Mate SG says

    August 06, 2022 at 5:36 pm

    Thanks, Hina for this lovely cutlet recipe. Awesome in taste and feel great.

    Reply
    • Hina Gujral says

      August 07, 2022 at 7:52 pm

      I am so happy that you liked it!

      Reply
  13. suriya says

    March 30, 2023 at 11:55 am

    5 stars
    One of the best recipe of your blog. I am a regular visitor and really enjoy recipes.
    Wonderful Blog! Thanks for posting and Visit my blog at https://sasblogger.com/

    Reply

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Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

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