Vegetable Cutlet
Crispy on the outside, soft and savory on the inside. These vegetable cutlets are packed with a medley of spiced potatoes, peas, and carrots, making them the perfect tea-time snack or party appetizer. A crowd-pleaser that's surprisingly easy to make at home!
For 6 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Vegetables
- b.Boil the potatoes until fork-tender, about 15-20 minutes. Peel the skin and mash them thoroughly in a large bowl, ensuring no lumps remain. For a smoother texture, pass them through a potato ricer.
- c.While potatoes are boiling, steam or boil the mixed vegetables (carrots, peas, beans) for 5-7 minutes until cooked but still slightly firm. Drain all water completely and set aside.
- 2
Step 2
- a.Create the Cutlet Mixture
- b.Heat 1 tablespoon of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
- c.Add the ginger-garlic paste and green chillies. Sauté for another minute until the raw aroma disappears.
- d.Add the cooked mixed vegetables along with the spice powders: turmeric, red chili powder, garam masala, and amchur powder. Stir well and cook for 2 minutes to let the flavors meld.
- e.Transfer this cooked vegetable mixture to the bowl with the mashed potatoes. Add chopped coriander leaves and salt.
- f.Gently mix everything together until uniformly combined. Do not overmix. Let the mixture cool completely at room temperature for at least 15-20 minutes. This step is crucial to prevent the cutlets from breaking.
- 3
Step 3
- a.Shape and Coat the Cutlets
- b.In a small bowl, whisk the all-purpose flour with water to create a smooth, thin slurry, similar to a thin pancake batter.
- c.Spread the breadcrumbs evenly on a separate plate or tray.
- d.Once the mixture is cool, divide it into 12 equal portions. Roll each portion into a ball and then flatten it into a round or oval patty, about half an inch thick.
- e.Carefully dip each patty into the flour slurry, allowing any excess to drip off. Immediately transfer it to the breadcrumbs and coat it evenly on all sides, gently pressing so the crumbs adhere well.
- f.Place the coated cutlets on a plate. For best results, refrigerate them for 20-30 minutes to help them firm up.
- 4
Step 4
- a.Shallow Fry to Perfection
- b.Heat the remaining oil for shallow frying in a wide, heavy-bottomed pan over medium-high heat. The oil is ready when a pinch of breadcrumb sizzles immediately upon contact.
- c.Gently place 3-4 coated cutlets into the hot oil, ensuring not to overcrowd the pan.
- d.Fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp. Avoid flipping them too often.
- e.Once cooked, remove the cutlets with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- 5
Step 5
- a.Serve and Enjoy
- b.Serve the vegetable cutlets hot with your favorite accompaniments like mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato mash is dry. After boiling, you can let the potatoes sit for a few minutes to steam-dry before mashing.
- 2Cool the vegetable mixture completely before shaping. A warm mixture is soft and can cause the cutlets to break apart during frying.
- 3Do not overcrowd the pan while frying. This lowers the oil temperature, leading to soggy and oily cutlets.
- 4For an extra crispy coating, double-coat the cutlets: dip in slurry, coat with breadcrumbs, then repeat the process once more.
- 5The shaped and coated cutlets can be frozen. Arrange them in a single layer on a tray and freeze. Once frozen, transfer to a zip-top bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
Adapt it for your goals.
Healthier Version
Instead of shallow frying, brush the cutlets with a little oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, or air-fry at 180°C (360°F) for 15-18 minutes until golden and crisp.
Protein RichProtein-Rich
Add 1/2 cup of crumbled paneer (Indian cottage cheese) or mashed chickpeas to the vegetable mixture for a protein boost.
Different CoatingDifferent Coating
For a different texture, use crushed poha (flattened rice), crushed cornflakes, or coarse semolina (rava) instead of breadcrumbs for the coating.
Beetroot CutletBeetroot Cutlet
Add 1 grated and boiled beetroot to the mixture for a vibrant color and earthy flavor. This is a popular variation.
Why this is on our healthy list.
Rich in Fiber
The variety of vegetables like carrots, peas, and beans provides dietary fiber, which is essential for good digestion, promoting gut health and regular bowel movements.
Source of Complex Carbohydrates
Potatoes provide complex carbohydrates, which are the body's primary source of energy, helping to keep you feeling full and active for longer periods.
Packed with Vitamins & Minerals
The medley of vegetables contributes essential vitamins like Vitamin A from carrots and Vitamin K from green beans, along with minerals like potassium from potatoes, supporting overall health and well-being.
Frequently asked questions
It's moderately healthy as it's packed with vegetables, providing fiber and vitamins. However, since it's shallow-fried, it contains added fats and calories. For a healthier alternative, you can bake or air-fry them.