Veg Cutlet Recipe | How to make Vegetable Cutlet

Veg Cutlet Recipe | How to make Vegetable Cutlet with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. A very popular Indian snack prepared by combining different vegetables and some spice powders. It is crunchy on the outside and soft inside, so delicious with potatoes as the main ingredient. They are then shaped into round or cylinders or logs and dipped into a flour slurry, rolled over bread crumbs, and then deep-fried. I have used potatoes, carrots, and fresh peas, but you can use other veggies like cauliflower, mushroom, shredded cabbage, beets, raw banana, sweet potato, broccoli, zucchini, etc, to make it more nutritious, also a smart idea to finish off the leftover vegetables from the refrigerator. To make it kids-friendly, 1/2 cup of sweet corn or grated paneer, mozzarella, or cheddar cheese can be added and the recipe is also so versatile. If you are reluctant to deep frying, then these veg cutlets can be shallowly fried, baked, and air-fried too (do check the tips and FAQ for the methods). If interested, check my Paneer Cutlet and Crispy Aloo Tikki recipes.

Continue reading for more interesting facts, tips, and FAQ about the vegetable cutlet recipe…..

✔ About the Veg Cutlet Recipe
– A very popular Indian snack prepared by combining different vegetables and some spice powders. They are then shaped into round or cylinders or logs and dipped into a flour slurry, rolled over bread crumbs, and then deep-fried.
– Delicious and Yummy
– Crispy
– Kids Favorite
– Perfect for tea time snacks
– A crowd-pleaser for parties and get together

✔ Veg Cutlet Ingredients
– Vegetables: I have used potatoes, carrots, and fresh peas.
– Even, cauliflower, mushroom, shredded cabbage, beets, raw banana, sweet potato, broccoli, zucchini, etc. can be used to make it more nutritious.
– Other Ingredients: To spice the vegetables, chili powder, garam masala powder, jeera powder, salt, ginger-garlic paste, and coriander leaves are used
– Flour Slurry: Cornflour, plain flour, pepper powder, salt are combined with water to make a slurry to dip the shaped cutlets.
– Bread Crumbs: Once the cutlet is dipped in the slurry, they are rolled in breadcrumbs to get a crispy crust on the outer layer.

✔ Serving Suggestions
– Veg cutlets pair best with evening tea or coffee.

Frequently Asked Questions

✔ Can I make these without Potato?
– Yes, replace potatoes with sweet potatoes for a healthier version.

✔ How to prepare Jain Style Veg Cutlets, any suggestions?
– Replace potatoes with raw banana and skip the ginger-garlic paste.

✔ Why my Cutlet is breaking while frying?
– If there is too much moisture in the vegetable mixture, then the cutlet will break-in the oil.

✔ How to avoid the cutlets breaking?
– Do not more water while cooking the vegetables as they will absorb water and end up mushy.
– Add breadcrumbs or cornflour or soaked bread to bind the mixture.

✔ Can I make it more kids friendly?
– 1/2 cup of sweet corn or grated paneer, mozzarella, or cheddar cheese can be added for a kids’ favorite snack.
– But double coat the cutlet if adding cheese so that it doesn’t come out.

✔ How to make a low-calorie version, I don’t want to deep fry it?
– These veg cutlets can be shallowly fried, baked, and air-fried too.

✔ For Baking the Cutlet:
– Pre-heat the oven, grease the tray with oil and arrange the cutlets.
– Bake it for 10 – 12 mins at 180^c, till golden color, then flip it to the other side and bake for another 10 mins.

✔ How to make Vegetable Cutlet in AirFryer?
– To make these in Air Fryer, arrange them in the basket of the air fryer and brush them with oil on both sides.
– Keep the basket into the air fryer and air fry for 15-20 minutes at 200^o C. Flip them once midway and the cutlet is ready.

✔ Can I store these Veg Cutlets?
– Yes, freeze these in a clean zip lock pouch and it stays good for good 3 months.
– When you are done coating it with the bread crumbs, freeze them on a baking sheet for about 5-6 hours.
– Once this cutlet freezes well, put them into a clean zip lock pouch
– The pre-chilling avoids the cutlets sticking to each other when placed back in the freezer. When needed, just remove them from the freezer and directly fry them, no thawing is required.

Check my other Interesting Recipes like
1. Soya Chunks / Meal Maker Fry
2. Vegetable Fried Rice
3. Bread Halwa
4. Aloo Patties Recipe
5. Paneer Cutlet Recipe

 

Method for Veg Cutlet Recipe

1. Measure 1 tsp of chili powder, 1/2 tsp of garam masala powder, 1/4 tsp of jeera powder, required salt, and 1/2 tsp of ginger-garlic paste.
Also, measure 1/4 cup of bread crumbs and 2 tbsp of finely chopped coriander leaves.
For bread crumbs: Blitz 4 slices of bread in a food processor or mixer till fine.
Peel the skin of 3 potatoes, 1 carrot, and measure 1/4 cup of fresh peas. Rinse everything well 2 to 3 times. Then, chop the potato and carrot roughly.

Making Vegetable Cutlet
2. Pressure cook the veggies with 1/8 cup of water and a little salt for 3 to 4 whistles.
Notes: Do not more water while cooking the vegetables as they will absorb water and end up mushy.
Once the veggies become cold, mash them with a masher or fork.

3. Transfer the mashed vegetables to a mixing bowl.
Now, add the chili powder, garam masala powder, jeera powder, ginger-garlic paste, and required salt.
Quick Tips: If there is too much moisture in the vegetable mixture, then the cutlet will break-in oil. Add breadcrumbs or cornflour to bind the mixture.

4. Mix everything well. Check the taste and adjust more salt or spice powders if required.
Then, add the bread crumbs.
Quick Tips: Bread crumbs can be substituted with 2 to 3 slices of bread dipped in water and then squeezed completely of the water.

5. Add the coriander leaves and mix well.
The mixture should not be loose or watery, else it does not hold the shape when making cutlets.
Quick Tips: If the mixture turns watery by mistake, add 1 tbsp of bread crumbs or cornflour. Adjust with spice powders and salt again.

6. Shaping the Cutlets
Pinch a small portion of the mixture, then make small to medium-sized oval or oblong shaped or round patties/cutlets by rolling the mixture in your palms.
Do the same with the remaining mixture.
Notes: Use cookie cutters or cutlet mold to get desired shapes.

7. For the flour batter or slurry:
Measure 2 tbsp of cornflour, 3 tbsp of flour, 1/4 tsp of pepper powder, and a little salt.
Add the cornflour, flour, pepper powder, and salt to a mixing bowl.

8. Pour water little by little. Then, stir and mix the mixture to get a smooth paste without any lumps.
Take a cutlet and dip in the flour paste gently, such that the paste gets coated all over the veg cutlet.
Notes: The paste should be in medium consistency, not watery or thick.
If it is watery, it won’t stick to the cutlet, add 1 tbsp of flour to troubleshoot.
If it is thick, the cutlet turns dense, then dilute with 1 tbsp of water.

9. Measure 1 cup of bread crumbs to roll the cutlets. Then coat the cutlet in breadcrumbs.
Quick Tips: Instead of bread crumbs, finely pulsed cornflakes or sooji/rava or oats can be used.

10. Roll the cutlets all over the bread crumbs evenly. Then, dust off the excess bread crumbs.

11. Frying the Cutlets
Heat oil in a pan, then drop the cutlets one by one carefully and slowly.
When one side is golden, flip and fry on the other side.
Flip a couple of times more, till the vegetable cutlets are evenly golden and crisp from all sides.
Drain it in kitchen tissue to remove the excess oil.
Quick Tips: Make sure the oil is hot enough while adding the cutlet otherwise it will absorb too much oil and becomes soggy.
Notes: It can be shallowly fried, baked in an oven and air fried, check the tips section.

Enjoy this Vegetable Cutlet Recipe with Chaat Chutney.