Vegetable Cutlet Recipe

Crispy on the outside, tender and flavorful on the inside, the Vegetable Cutlet is an irresistible Indian snack that never fails to win hearts. Imagine biting into a golden patty bursting with colorful veggies and aromatic spices—whether you dip it in chutney, sandwich it between buns, or savor it solo, every mouthful delivers simple comfort and a gentle, satisfying heat. With its wholesome ingredients and crowd-pleasing crunch, Vegetable Cutlet is perfect for tea time, parties, picnics, or anytime snack cravings hit.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Making Vegetable Cutlet requires everyday ingredients, but each one brings its own sparkle to the plate—think brilliant color, fresh flavor, or a little kick of heat. Get ready, because your pantry is about to pull off something spectacular!

• Potatoes (boiled and mashed): These form the hearty base, lending creaminess and helping bind the patties.
• Carrots (finely grated): Choose the brightest carrots for a sweet crunch and lovely orange hue.
• Green beans (finely chopped): Their snap adds freshness and a nutritional boost.
• Green peas (boiled and mashed slightly): Pops of peas give a gentle sweetness and help with binding.
• Onion (finely chopped): Adds subtle sharpness and ensures the cutlets are never bland.
• Green chilies (finely chopped): Adjust quantities to set your preferred level of heat—mild or fiery!
• Ginger paste: Infuses the mixture with warmth and zesty aroma.
• Garam masala: This classic spice blend brings depth and a cozy, earthy aroma to every bite.
• Cumin powder: Earthy and slightly smoky, cumin rounds out the spice profile.
• Red chili powder: Not just for heat, it adds vibrant color as well.
• Salt: Essential for pulling all the flavors together. Taste as you go!
• Chopped cilantro: Adds freshness and a herby finish to the cutlets.
• All-purpose flour (or cornstarch): This binds the slurry, helping breadcrumbs stick. Use cornstarch for a gluten-free option.
• Water: Mix with flour to create the perfect sealing slurry.
• Breadcrumbs: The secret to a spectacularly crispy shell! Panko and gluten-free work too.
• Oil for shallow frying: Choose a neutral option like sunflower or canola for an ultra-crisp, golden finish.

How to Make Vegetable Cutlet

Step 1: Mix the Vegetable Cutlet Filling

Start by gathering all your chopped and grated veggies in a large bowl. Add in your mashed potatoes, peas, carrots, green beans, onion, green chilies, ginger paste, garam masala, cumin powder, red chili powder, salt, and chopped cilantro. Dive in with a spoon (or clean hands—it’s the best tool!) and stir until everything is well combined. The mixture should feel a bit sticky and hold together. If it seems loose, add a spoonful more mashed potato.

Step 2: Shape the Patties

Take a small handful of the mixture and shape it into even-sized, round or oval patties—think the size of your palm, about half an inch thick. This is where Vegetable Cutlet gets its irresistible, familiar form. Arrange the patties on a tray lined with parchment for easy handling.

Step 3: Prepare the Coating Slurry and Breadcrumbs

In a small bowl, whisk together the flour (or cornstarch) and water until you have a smooth, pourable slurry—no lumps allowed! Pour the breadcrumbs into a shallow plate. Each patty will take a quick dip in the slurry, then roll generously in breadcrumbs for that ultimate crunch factor.

Step 4: Coat Each Vegetable Cutlet

Carefully dip each shaped patty into the slurry, ensuring all sides get a thin, even coat. Quickly transfer it to the plate of breadcrumbs and gently press to get a thick, all-over crust. Repeat for all patties. This double coating is the best way to guarantee a crispy Vegetable Cutlet exterior.

Step 5: Shallow Fry Until Crisp and Golden

Warm enough oil in a wide frying pan to cover the base. Once it’s hot (test by dropping in a breadcrumb; it should sizzle instantly), place a few coated cutlets in the pan. Fry on medium heat for about 3 to 4 minutes per side, or until each Vegetable Cutlet is gloriously golden and the outside is deeply crisp. Drain on paper towels while you finish the batch.

How to Serve Vegetable Cutlet

Garnishes

A freshly made Vegetable Cutlet practically begs for a sprinkle of chopped cilantro, a wedge of lemon, and perhaps a dusting of chaat masala. These little touches brighten up the plate and add irresistible flavor pops that bring the whole experience together.

Side Dishes

The classic companions for Vegetable Cutlet are tangy green chutney, sweet tomato ketchup, or a cooling yogurt dip. Each sauce brings out new notes in the crispy cutlets and lets everyone customize their snack just the way they like it.

Creative Ways to Present

Take your Vegetable Cutlet to the next level—tuck into burger buns with lettuce and tomato for a veggie burger, slice and serve on mini slider buns, or stack several cutlets on a platter as an appetizer tower. You can even wrap them up in flatbreads for an on-the-go meal that everyone will love!

Make Ahead and Storage

Storing Leftovers

Leftover Vegetable Cutlet are wonderfully forgiving. Simply cool them to room temperature, then store them in an airtight container in the refrigerator for up to three days. They’ll retain much of their crunch and taste just as good reheated.

Freezing

To freeze, arrange uncooked (or cooked) cutlets in a single layer on a tray and freeze until solid. Transfer to a zip-top bag or airtight container. The Vegetable Cutlet can be frozen for up to two months—just thaw before reheating and serving.

Reheating

For the crispiest texture, reheat Vegetable Cutlet in an oven or air fryer at 375°F until warmed through and crunchy again, about 8 minutes. You can also reheat in a nonstick skillet with a drizzle of oil for a few minutes per side. Avoid microwaving, as it can make the coating soggy.

FAQs

What vegetables can I use if I don’t have all the listed ones?

Feel free to get creative! You can use sweet corn, bell peppers, spinach, or even beets. The key is to keep the mixture dry so your Vegetable Cutlet hold their shape and don’t fall apart while frying.

Can I make Vegetable Cutlet gluten-free?

Absolutely! Just swap the all-purpose flour for cornstarch and use gluten-free breadcrumbs. The result will be just as crispy and delicious as the classic version.

How do I prevent the cutlets from breaking while frying?

Make sure your veggie mixture isn’t too wet—if it is, add a little more mashed potato or some extra breadcrumbs inside. And always allow the oil to get hot before frying so the Vegetable Cutlet set immediately.

Can I bake or air-fry Vegetable Cutlet?

Definitely! For a lighter alternative, bake the cutlets on a lined sheet at 400°F for about 15-18 minutes or air-fry until crisp. Spray or brush lightly with oil to get that iconic golden color and crunch.

What’s the best way to serve Vegetable Cutlet for a party?

Arrange them on a platter with a trio of dips, stick toothpicks in each for easy grabbing, or stack them into mini sandwiches for a fun twist. They’re a guaranteed hit however you serve them!

Final Thoughts

If you’ve never made homemade Vegetable Cutlet before, trust me—you’ll want to make them again and again. They’re easy, endlessly adaptable, and absolutely packed with flavor. Gather your favorite veggies, invite your taste buds to the party, and savor the unbeatable crunch of this classic snack!

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