Cutlets are the most popular snacks eaten across the world. Cutlets are made in numerous ways, come in different sizes, shapes, and kinds, but one thing is common: they are crispy, super tasty, and addictively delicious. For a Healthier option, they are made with boiled and mushy mixed vegetables, herbs, and spices.
Vegetable cutlet is one such recipe that is a flavor bomb ideal for tea-time snacks, party starters, appetizers, or in a roll as well. It goes best with a choice of dipping sauce or chutney.
Cutlets have gained popularity for their health benefits, versatility, and have become a modern favorite among health-conscious individuals seeking a tasty yet nutritious option. Here’s a comprehensive Crispy Vegetable Cutlet recipe, including ingredients, preparation, photos, and a step-by-step making process, along with proper tips, valuable tricks, and guidance. It helps you to recreate this unique, delicious dish. We will tell you this recipe.
About Vegetable Cutlet
The word “cutlet” is derived from the French word “cutlet” and is a typical starter in French cuisine. Later, it gained popularity worldwide and was produced in various forms.
A vegetable cutlet is made from a mix of mashed or finely chopped vegetables( the vegetables can be customized with whatever veggies you have ), seasoned with spices and herbs, then shaped into a patty. That patty coat with flour slurry, and for a crispy exterior coat with bread crumbs. Then deep fry to a crispy perfection. For a healthy alternative, vegetable cutlets are shallow-fried or baked.
Veg Cutlets are popular in Indian cuisine. The base is made with boiled or steamed vegetables like potatoes, carrots, beetroot, beans, peas, capsicum, corn, and cauliflower etc. There are two varieties of making cutlets in Indian cuisine: vegetarian and non-vegetarian. Whatever, in two variations, of the base is potato.
Why do I love Vegetable Cutlet?
Vegetable cutlet is a combination of all your favorite vegetables and spices. This contrast creates a complex and satisfying, and delightful taste for me. For a vegetarian, it is a good snack option who want something more savoury. Suitable for kids because of their appealing taste and texture. For kids, a cutlet is an easy and effective way to incorporate vegetables into their diet. Cutlet can be prepared and shaped ahead of time for a Tiffin box. The ingredients, like vegetables, and the binding agent of the cutlets are easily customizable. Only watery and mushy vegetables should be excluded. Suitable for tiffin if prepared in a less-fried way and served with healthy sides.
The Inspiration
I have tasted veg cutlets in a restaurant a couple of times and recently tried a veg cutlet in a street stall near Warangle fort. The uncle serves hot cutlets with a cup of masala tea. It was incredibly flavorful and delicious, like restaurant-style.
When we returned, my husband and child demanded to eat something healthy and something crispy. Most of the time, the fridge is stocked with carrots, beans, capsicum, peas, and potatoes. It’s easy to make these cutlets for evening snacks. Then I try to make street-style veg cutlet snacks that are really lip-smacking. crisp on the outside and soft on the inside, with the flavor of spiced potatoes, piquant.
About my recipe:
Before going ahead with the recipe for Vegetable Cutlet at home, you should know Vegetable cutlet is also called veg cutlet or crispy veg cutlet. They are crispy and tender patties made with a mix of green veggies, savory spices, fresh herbs, flour, and breadcrumbs. There are so many ways to make cutlets, but my veggie cutlet is suitable for those who love to eat more vegetables. The vegetable cutlet is basically a veggie patty.
Recommended Kitchen tools to make the Bread Pakora recipe:
- A large pot or pan – For mixing, use a pot or pan of the right size.
- Spatula – to stir and turn.
- Slotted Spoon – To remove fried dumplings from hot oil.
- Mixing bowl – Useful for kneading and shaping.
- Measuring Cups and Spoons – For accurately measuring the ingredients.
- Non-Stick or Cast-Iron Frying Pan – For deep-frying.
- Paper Towels – For draining excess oil.
- Serving Plate or Platter – To present the finished dish.
- Whisk or spoon – For blending the batter to a smooth, lump-free consistency.
Ingredients Required-
The quantity mentioned in the post is what I use in my recipe:
- Oil – 2 tbsp
- Chopped Green chilli – 2
- Chopped ginger – 1 tsp
- Chopped onion – 1
- Green peas – 1/4 cup
- Chopped beetroot – 1/2 cup
- Chopped carrot – 1/2 cup
- Chopped French beans – 2 tbsp
- Chopped Capsicum – 2 tbsp
- Salt to taste
- Coriander powder – 1/2 tsp
- Red chill powder – 1 tsp
- Mango powder – 1/2 tsp
- Garam masala – 1/2 tsp
- Fresh Coriander
- Kasoori methi – 1 tsp
- Boiled mashed potatoes – 1 cup
For batter:
- Cornflour – 3 tbsp
- Maida – 3 tbsp
- Salt to taste
- Pepper powder – 1/4 tsp
- Water to make batter
- Bread crumbs ( For Coating )
- Oil ( to deep fry )
How to make Vegetable Cutlet (step-by-step process )
Step 1: ( Cook the vegetables)
- Heat a pan with 2 tbsp of oil. Sauté chopped green chillies, ginger, and onion till translucent.
- Add frozen green peas, chopped beetroot, which gives a nice color and flavor.
- Give it a good mix, then add chopped carrot, French beans, and capsicum. Keep the flame medium and light cook for 2 minutes or until the vegetables are soft and firm, not mushy.
- Add salt to taste, coriander powder, chilli powder, mango powder, garam masala, fresh chopped coriander leaves, and kasoori methi.
- Stir and roast the masala until it no longer smells.
- The vegetable looks dry. Add 1 cup of boiled and mashed potatoes. Mix and combine everything well, still has some texture rather than a smooth dough.
- Cutlet mixture ready, turn off the flame. Transfer the mixture to a plate and allow it to cool.
Step 2: ( Make the Batter )
- Take a mixing bowl, add the same amount of cornflour and plain flour, salt to taste, and black pepper powder. Mix everything well, then add water gradually and make a smooth and lump-free consistency batter for coating.
Step 3: ( Shape the cutlet)
- Take a portion of the mixture and shape it into a patty or cutlet. You can make them different shapes, like round, oval, or cylindrical.
- You can freeze for 20 minutes(Optional), so they hold their shape better during frying.
Step 4: ( Coat the cutlet)
- Dip each shaped cutlet into the slurry, drop the excess batter, then roll/coat evenly with breadcrumbs. Leave it aside for 5 to 10 minutes so that the bread crumbs stick well to the cutlet.
- Similarly, repeat the process. This step gives a crispy crust when fried in oil.
Step 5: ( Fry the cutlet)
- Heat oil in a pan over medium flame.
- Carefully add cutlets and fry until golden brown and crisp evenly. Do not stir or flip the cutlet immediately. Before turning the cook on one side until golden and firm.
- Drain on paper towels to remove excess oil.
- Alternatively, you can bake or shawl fry instead of deep frying for a lighter version.
🍽️Serving Ideas for Dalia Cutlets
Vegetable Cutlets are a nutritious and versatile snack that can be presented in various ways to enhance their appeal.
- Tea Time Snack – Serve warm vegetable cutlet with a hot cup of masala tea for a comforting evening treat.
- Vegetable Cutlet Chaat – By topping with chopped onions, tomatoes, coriander leaves, and combining it with tamarind and green chutneys, a spoonful of yogurt, then sprinkling chaat masala. Your cutlet chaat is ready.
- Wraps and Rolls – Take a whole wheat or multigrain wrap, place a vegetable cutlet as a filling on it along with fresh veggies, and spread mayo or ketchup, roll it up, and enjoy a wrap.
- Party Appetizers – Serve mini-sized veg cutlets on skewers with a side of dipping sauces. Garnish with fresh herbs for an appealing presentation.
- Healthy Burger Alternative – For a healthy burger, use a vegetable cutlet as a patty, and place it between whole wheat buns.
Tips & Variations:
- Flavor the veg cutlets with any spice powders you like.
- To reduce oil, instead of deep frying, try shallow frying or baking in the oven.
- If the cutlet mixture is too loose, add poha powder or bread crumbs to absorb moisture, which helps to hold the shape.
- To make paneer cutlet, add half a cup of grated or crumbled paneer to the mashed veggies.
- To make cheese cutlets, use grated cheese or mozzarella cheese.
- You can make them ahead and keep them in the freezer, and fry them later.
- If pressure cooking the potato, make sure not to overcook it.
- Spice level can be adjusted according to your taste.
How to make the healthiest cutlet:
- To reduce fat, use shallow frying, baking, or air frying instead of deep frying.
- Instead of bread crumbs, use whole-grain coatings like poha or oats.
- To improve fiber and nutrient density, include more non-starchy veggies.
- Serve with a fresh salad or homemade chutney instead of heavy sauces/ketchup.
- Use whole grain or less-refined binders like plain flour.
- Choose a healthier oil for frying.
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Quick Safety Tips While Cooking
- Be careful with hot oil – Add ingredients slowly to prevent splattering.
- Keep the stove attended – Never leave your dish unattended on a high flame.
- Use the Right Equipment – Use a nonstick cookware or a heavy-bottomed pan.
- Control Oil Temperature – Maintain optimal range & avoid overheating.
- Keep the stove attended – Never leave your dish unattended on a high flame.
- Avoid Overcrowding – Frying in small batches.
Frequently Asked Questions for Vegetable Cutlet Recipe:
Can I bake the cutlet instead of frying?
Yes, you can bake as a healthier option.
How do I make the cutlets vegan or gluten-free?
Use plant-based oil and vegan bread crumbs.
Why do cutlets break in oil while frying?
If the cutlets have excess moisture or are too soft, then break them in oil.
How to prevent the mixture from being too wet?
Add more dry ingredients and binding regents.
Can I make a cutlet without potatoes?
Sweet potatoes and raw bananas can be used instead of potatoes.
Can I bake or air-fry vegetable cutlets?
For a halhier or low oil option, you can use an airfare or oven.
How long do cooked cutlets last?
Leftover cooked cutlets should be refrigerated and used within 3 to 4 days.
Conclusion & Suggestion :
If you are looking for new ways to incorporate vegetable cutlets in your menu. This dish is a great choice, so be sure to try it out to impress your family members and friends. Where every bit feels better. It’s a healthy and flavorful snack that’s perfect for any time of the day. Enjoy it fresh and serve it hot.
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