Veg cutlet are a popular Indian snack that combines a variety of boiled and mashed vegetables, aromatic spices, and breadcrumbs to create crispy, golden patties. These delicious cutlets make for an ideal tea-time snack, appetizer, or even a light evening meal. Served hot with tangy mint chutney or refreshing green coriander chutney, they are loved by both kids and adults alike.
This versatile recipe is perfect when you’re entertaining guests or hosting a party.These cutlets are an excellent make-ahead choice—simply shape them in advance and store in the refrigerator until needed.At the time of serving, cook the cutlets by shallow frying or deep frying until they turn beautifully golden and develop a crunchy, crisp outer layer.This ensures they retain their delicious crunch and fresh flavor when served hot and straight from the pan.Whether it’s a festive gathering, casual get-together, or even a tiffin box treat, these veg cutlets are sure to impress with their crunchy exterior and flavorful, soft interior.
In this recipe, a medley of mixed vegetables and potatoes is first pressure-cooked until tender, then gently sautéed with aromatic spices to create a flavorful veg cutlet mixture. The potatoes serve as the primary binding ingredient, so it’s important not to reduce their quantity. However, you can customize the mix by adjusting the type and amount of other vegetables based on your preferences—carrots, beans, peas, or even corn work wonderfully.
These veg cutlets boast a crisp golden crust and a soft, melt-in-the-mouth interior. Once shaped, each cutlet is dipped in a smooth flour slurry and rolled in breadcrumbs to ensure a beautifully crunchy texture after frying.
The result is a cutlet that’s not only packed with flavor but also mirrors the taste and texture of those served in restaurants. Give this recipe a try—you’re very likely to fall in love with every bite!
Aside from enjoying them as a delicious starter, you can shape these cutlets into larger patties and use them as a flavorful burger filling. They also make for a hearty and satisfying sandwich when layered between slices of bread with your favorite sauces and veggies. For a fun twist, try tucking a small cube of cheese into the center while shaping—this turns them into cheesy veg cutlets with a gooey, irresistible surprise inside.
Ingredients for Vegetable Cutlets:
- 250 grams (about 3 medium-sized) potatoes – peeled and halved or quartered, depending on size. These form the base of the cutlet mixture, providing structure and a creamy texture.
- 50 grams (approximately ½ cup) green beans (also known as French beans) – chopped finely for even cooking and better binding.
- 50 grams (about ½ cup) carrots – peeled and diced, they add a hint of sweetness and color to the cutlet.
- 50 grams (roughly ½ cup) green capsicum or bell pepper – deseeded and chopped, it gives a subtle crunch and flavor boost.
- 100 grams (around ¾ cup) green peas – fresh or frozen, these add natural sweetness and softness to the mix.
For Sautéing and Flavoring:
- 1 tablespoon oil – used for sautéing the aromatics and spices. Use any neutral-flavored oil or one of your choice.
- 1 teaspoon sesame seeds – for a mild nutty flavor and slight crunch.
- ¼ cup finely chopped red onion – adds a sharp and slightly sweet flavor.
- 1 teaspoon ginger paste (or freshly grated/crushed ginger) – for a warm, zesty undertone.
- 1 large green chili, finely chopped or crushed – adjust to taste, depending on your spice preference.
Binding and Seasoning:
- ¼ cup breadcrumbs – help absorb moisture and bind everything together. You may also use crushed oats or roasted besan as an alternative.
- ¼ cup finely chopped fresh coriander (cilantro) leaves – adds freshness and herby flavor.
- Salt, to taste – adjust according to your preference.
- ½ teaspoon red chili powder – adds heat and enhances color.
- ½ teaspoon coriander powder – adds earthiness and complements the vegetables.
- ½ teaspoon garam masala – for depth and traditional Indian spice notes.
- 2 teaspoons lemon juice – brightens the mixture and balances the richness of potatoes.
Ingredients for the Breading (Outer Coating):
- 3 tablespoons all-purpose flour (maida) – forms the base of the batter that helps breadcrumbs stick.
- 5 tablespoons water – used to make a smooth, lump-free slurry with the flour.
- ½ cup breadcrumbs – for coating the cutlets and giving them a golden, crispy exterior when fried.
Step-by-Step Photo Instructions:
1) Begin by steam pressure cooking the vegetables. Pour a glass of water into the base of your pressure cooker. Place all the chopped vegetables (potatoes, carrots, green beans, capsicum, and peas) in a small bowl or steamer insert that comfortably fits inside the cooker. Ensure this bowl doesn’t come in contact with the water—use a trivet or rack at the bottom, or if your steaming bowl has legs, that works too.
2) Secure the lid and cook. Set the cooker on medium heat and allow it to go for 2 whistles. After that, switch off the heat and let the pressure release on its own naturally before opening the lid. (Tip: This technique utilizes steam pressure cooking to keep the vegetables from becoming overly moist, preserving their texture and flavor.) Unlike recipes like pav bhaji where veggies are directly boiled in water, here we want the vegetables to remain dry. If you prefer, you can also steam them traditionally, but it will take a bit longer.)
3) Heat a tablespoon of oil in a wide, heavy-bottomed pan over medium flame. Once the oil is sufficiently hot, sprinkle in the sesame seeds. Allow them to crackle and release their nutty aroma — this step enhances both flavor and texture.
4) Immediately after the sesame seeds begin to pop, add finely chopped onions along with freshly grated ginger or ginger paste and minced green chilies. These ingredients build the flavor base of the cutlet mixture.
5) Mix well. Sprinkle little salt to speed up the process.
6) Continue sautéing, stirring occasionally, until the onions become soft, translucent, and start to take on a pale pink hue. This ensures the raw smell is gone and the flavors are mellowed.
7) At this point, add the breadcrumbs and finely chopped fresh coriander leaves. The breadcrumbs help absorb excess moisture from the onion mixture while the coriander lends a fresh, herbaceous note.
8) Mix thoroughly so everything is evenly combined. Let it cook for about 2 minutes to lightly toast the breadcrumbs and meld the flavors together.
9) Now add the steamed and roughly mashed vegetables into the pan. These should be pre-cooked and soft — commonly used veggies include potatoes, carrots, peas, beans, and capsicum.
10) Season the mixture by adding the remaining salt, along with red chili powder, coriander powder, and a touch of garam masala for warmth and depth.
11) Using a potato masher or the back of a spoon, start mashing and mixing the entire mixture. Make sure all the vegetables break down and blend uniformly with the spices and breadcrumbs.
12) Continue mashing until the mixture is smooth and cohesive, without any large chunks of vegetables left. This consistency is key to forming well-shaped, sturdy cutlets.
13) Finally, squeeze in some fresh lemon juice and mix once again. This adds a touch of brightness and balances the flavors beautifully, cutting through the richness and spice of the mixture.
14) Mix well and cook for 2-3 minutes. If you find that mixture is too loose and soft, then you can add more breadcrumbs and mix. Turn off the stove and let the mixture cool to touch.
15) Meanwhile, place some all-purpose flour in a mixing bowl.
16) Slowly pour water into the flour while continuously whisking to form a silky, lump-free batter. This batter will act as a coating layer for the cutlets before they are breaded.
17) As you get ready to shape and fry the cutlets, arrange everything on your workstation—place the cooled cutlet mixture, flour batter, a plate of breadcrumbs, and a clean plate for shaped cutlets within easy reach.
18) Begin shaping the cutlets. You can get creative—form some into hearts or go classic with cylindrical shapes. Shape all the mixture and set them neatly on the prepared plate.
19) Now, take one cutlet at a time and gently dip it into the flour batter, making sure it’s coated well.
20) Immediately transfer it to the breadcrumb plate and press gently so that the breadcrumbs stick evenly on all sides.
21) Repeat the same process with the remaining cutlets until all are coated and ready to fry.
22) Heat about an inch of oil in a frying pan over medium heat. Since the breadcrumb coating tends to make the oil murky after a few batches, shallow frying in a small amount of oil helps reduce waste. Once the oil is hot enough, carefully place a few cutlets into the pan.
23) Let them cook until the underside turns golden and crisp, then flip to cook the other side.
24) Once both sides are golden brown and crunchy, lift them out and place on a paper towel-lined plate to absorb excess oil.
Serving suggestion:
These crispy and flavorful vegetable cutlets are best enjoyed hot and fresh, making them a perfect choice for evening snacks, party appetizers, or even festive starters. Serve them alongside a refreshing cilantro chutney, a cool and zesty mint yogurt dip, or classic tomato ketchup for a delightful contrast of flavors. You can also pair them with tamarind-date chutney for a sweet and tangy twist. For a more filling option, tuck the cutlets into burger buns or sandwiches with lettuce, sliced onions, and your favorite spreads. Garnish with onion rings and a sprinkle of chaat masala to elevate the presentation and flavor.
