Crispy Vegetable Cutlet Recipe | Crunchy and Delicious Cutlet for Tea Time

Vegetable Cutlet is a classic Indian tea-time snack that combines the goodness of mixed vegetables with aromatic spices, coated in breadcrumbs and shallow-fried to a crisp golden brown. It’s a perfect blend of taste and nutrition, offering a crunchy outside and a soft, flavorful inside. Made with mashed potatoes, carrots, peas, beans, and a mix of spices, vegetable cutlets are a popular choice for tea-time snacks or even as a light meal. They can be served with tomato ketchup, green chutney, or sandwiched between bread slices for a quick burger-style treat. Rich in fiber, vitamins, and minerals, Vegetable Cutlets are not only delicious but also a wholesome way to include more vegetables in your diet. Their vibrant flavor and satisfying texture make them a favorite among both kids and adults.

Click the link to view more delicious recipes

Crispy Onion Bonda

Spicy Onion Samosa

Fluffy Mysore Bonda

Tasty Vegetable Samosa
 

Ingredients to make Vegetable Cutlet

Potatoes – 3 medium (boiled and mashed)

Carrot – 1 (grated)

Green peas – ¼ cup (boiled)

Beans – ¼ cup (finely chopped and boiled)

Onion – 1 small (finely chopped)

Green chili – 1 (finely chopped)

Ginger-garlic paste – 1 tsp

Red chili powder – ½ tsp

Garam masala – ½ tsp

Coriander powder – ½ tsp

Cumin powder – ¼ tsp

Salt – to taste

Coriander leaves – 2 tbsp (chopped)

Bread crumbs – 1 cup (for coating)

Maida  – 2 tbsp

Water – ¼ cup 

Oil – for shallow frying

Method for making Vegetable Cutlet

1. How to Prepare the Vegetable Mixture

In a mixing bowl, combine mashed potatoes, grated carrot, boiled peas, and beans. Add chopped onion, green chili, ginger-garlic paste, red chili powder, garam masala, coriander powder, cumin powder, salt, and coriander leaves. Mix well until all ingredients are evenly combined.

2. How to Shape the Cutlets

Take small portions of the vegetable mixture and shape them into round or oval shaped cutlets. Ensure they are firm and smooth.

3. How to Prepare the Coating

Mix maida with water to form a smooth paste. Dip each cutlet in the paste, then roll it in bread crumbs until evenly coated.

4. How to Fry the Cutlets

Heat oil in a pan over medium flame. Shallow-fry the cutlets on both sides until golden brown and crisp. Remove and drain on paper towels.

Serving Suggestions

Serve hot with tomato ketchup, mint chutney, or tamarind chutney.

Can be used as a patty for burgers or sandwiches.

Pairs well with evening tea