veg cutlet

These are crisp and tasty veg cutlet made with mixed vegetables. These vegan patties are a good tea time snack.

Veg Cutlet

carrots

potatoes

peas

½ inch ginger + 1

red chili powder

cumin powder

½ teaspoon Garam Masala Powder

bread crumbs (or bread pulp from 2 to 3 bread slices)

all-purpose flour

water

bread crumbs (or add as required)

oil (for shallow frying)

Boil 1 large potato, 1 medium carrot and ½ cup matar (green peas) very well in a steamer or pressure cooker.

When the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or grinder till fine to get bread crumbs.

Keep the bread crumbs aside in a plate or tray.

Peel the potatoes and carrots and chop them. Take them in a bowl along with the cooked peas.

preparation

Mash them with a masher or fork.

Add 1 tsp crushed ginger+green chili paste, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp garam masala powder, 3 tbsp bread crumbs and salt as required.

Instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.

Mix everything very well. Check the taste and add more salt or the spice powders if required.

In another small bowl, take 2 tbsp maida (all purpose flour) and 3 tbsp water.

Stir and mix this mixture to get a smooth paste without any lumps.

Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium-sized round cutlets by rolling and flattening the mixture in your palms.

making veg cutlet

Heat 2 to 3 tbsp oil for shallow frying in a pan. Take a cutlet and dip in the maida paste gently, such that the paste gets coated all over the veg cutlet.

Then coat the cutlet in breadcrumbs evenly and all over.&nbsp;

If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat). Coat the veg cutlet with rava.

Dust the excess bread crumbs and place it in the medium hot oil.

Dip each veg cutlet this way in all purpose flour paste, coat with bread crumbs and keep on the pan for frying.

When one side is golden, flip and fry the other side. Add more oil if required.

Flip a couple of time more and fry all the vegetable cutlet till they are evenly golden and crisp from all sides.

Drain them on kitchen paper towels to remove excess oil.

Serve hot with green chutney or tomato ketchup.

frying veg cutlet

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These are crisp and tasty veg cutlet or patties made with mixed vegetables. Veg Cutlet are a good tea time snack.

Veg Cutlet Recipe

Cutlet recipe - Veg cutlet is a quick tea time Indian snack recipe made with mix vegetables like potatoes, peas, beans and carrots. Serve vegetable cutlet as a tea time snack or appetizer with some green chutney or any dip.&nbsp;

Veg cutlet recipe | Vegetable cutlet recipe | How to make cutlet

potatoes (cubed (2 large) (or sweet potatoes

green peas ((frozen

carrot (cubed (1 large))

beans

coriander leaves (or cilantro finely chopped)

salt ((adjust

ginger grated (or paste)

green chilies (finely chopped (skip for kids))

garam masala

bread crumbs (or ½ cup thick poha powdered

oil (or as needed)

besan (or gram flour or rice flour or corn flour)

bread crumbs

Steam or boil veggies until just fork tender.

I pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water. 

You can also steam them in a steamer or cooker until tender and soft. Do not make them mushy.

Drain any excess moisture if left and use up in your soups.

If you do not have bread crumbs, just add some poha to a mixer jar and make a fine powder.

Add the boiled vegetables to a mixing bowl and mash them well.&nbsp;

Next add bread crumbs or powdered poha, salt, grated ginger, garam masala and chilies as well to the veggies.

Mix everything well to make a non sticky dough. If needed, add more bread crumbs or powdered poha to make it non sticky.

Preparation for cutlet recipe

Divide the cutlet dough to 13 to 14 parts. Roll the dough to balls.

Then flatten them gently and make thick patties. Set aside the veg cutlets aside in a plate.&nbsp;

In another plate add ¼ cup bread crumbs or powdered poha for the crust. Set this aside.

Add besan or rice flour to another small mixing bowl. Pour water just enough to make a slightly thin batter.&nbsp;

If you want a thick crust over your cutlets then make a slightly thicker batter.

Arrange all the 3 - Cutlets plate, batter bowl &amp; bread crumbs plate side by side.&nbsp;

Next dip each vegetable cutlet in the batter on both the sides.&nbsp;

Then Place them on the bread crumbs. Gently coat them with the crumbs all over.

Place them back on a plate aside for 5 to 10 minutes.  

Repeat the same steps of dipping them in the batter and then the crumbs for all the veg cutlets.

Just before frying, gently shake them off in the plate to remove the excess crumbs.

How to make veg cutlet

Lastly heat 1 tablespoon oil for shallow frying in a wide pan. When the oil turns hot, gently place the veg cutlet in the pan.&nbsp;

Fry them on both the sides until golden and crisp. Set aside and fry them in 2 batches using oil as needed.

Bake for about 15 mins on each side or until golden and crisp.

To bake the veg cutlet - Preheat the oven to 180 C for 15 mins and place the patties on a greased tray.&nbsp;

Serve veg cutlet with green chutney or any sauce.

Frying veg cutlet

Top 2 veg cutlet recipes from across the web

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Veg Cutlet

Veg cutlet recipe | Vegetable cutle...

Top 2 veg cutlet recipes from across the web

The most viewed veg cutlet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Veg Cutlet

Veg cutlet recipe | Vegetable cutle...

The most viewed veg cutlet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine