If you are looking for a tasty evening snack that is crispy outside and soft inside, this veg cutlet recipe indian style is a perfect choice. These cutlets are shallow fried, not deep fried, so they are lighter and healthier. Made with common vegetables and Indian spices, this recipe is easy to follow and great for beginners.
Veg cutlets are loved by kids and adults alike. You can serve them with green chutney, tomato ketchup, or even use them in burgers and sandwiches.
Ingredients for Veg Cutlet Indian Style
Boiled Vegetables
- 2 medium potatoes
- 1/2 cup carrot (finely chopped)
- 1/2 cup green peas
- 1/4 cup beans (optional)
Spices & Other Ingredients
- 1 small onion (finely chopped)
- 1–2 green chilies (finely chopped)
- 1 tsp ginger paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp chaat masala
- Salt as per taste
- 2 tbsp fresh coriander leaves
- 2–3 tbsp bread crumbs (for mixture)
For Coating
- 2 tbsp maida (all-purpose flour)
- Water (to make slurry)
- Bread crumbs (for coating)
For Shallow Frying
- 2–3 tbsp oil
Tips for Perfect Veg Cutlets
You can add beetroot for color and extra nutrition
Always cool the mixture before shaping cutlets
Do not add too much bread crumbs inside the mixture
Shallow fry on medium flame for even cooking
Step-by-Step Veg Cutlet Recipe Indian Style
Step 1: Boil the Vegetables
First, boil potatoes, carrots, peas, and beans until soft. Do not overcook them. Drain excess water and let them cool. Once cooled, mash them lightly. Keep some texture for better taste.
Step 2: Prepare the Cutlet Mixture
Heat 1 tsp oil in a pan. Add chopped onion and sauté until light golden. Add ginger paste and green chilies. Cook for 30 seconds.
Now add turmeric powder, red chili powder, garam masala, chaat masala, and salt. Mix well.
Add the boiled vegetables and mash everything together. Cook for 2–3 minutes so flavors combine nicely. Switch off the flame and add fresh coriander leaves and bread crumbs. Mix well.
Let the mixture cool completely.
Step 3: Shape the Cutlets
Take a small portion of the mixture and shape it into round or oval cutlets. You can make them flat or slightly thick as per choice.
Step 4: Coat the Cutlets
In a bowl, mix maida with water to make a smooth slurry. Dip each cutlet in the slurry and then roll it in bread crumbs. This gives a crispy outer layer.
Step 5: Shallow Fry the Cutlets
Heat 2–3 tbsp oil in a flat pan on medium flame. Place cutlets gently in the pan. Do not overcrowd.
Cook from one side until golden brown, then flip and cook the other side. Turn gently and cook evenly from all sides. Since this is shallow frying, use less oil and patience.
Remove cutlets on tissue paper.
Serving Suggestions
Serve this veg cutlet recipe indian style hot with:
- Green chutney
- Tomato ketchup
- Mint mayo
- Bread slices or burger buns
Frequently Asked Questions (FAQs)
1. Can I make veg cutlet without deep frying?
Yes, this veg cutlet recipe indian style uses shallow frying, which needs very little oil and is healthier.
2. Can I bake or air fry veg cutlets?
Yes, you can bake at 180°C for 20 minutes or air fry at 180°C for 12–15 minutes, flipping once.
3. Why do veg cutlets break while frying?
This happens if the mixture has too much moisture. Add a little more bread crumbs to fix it.
4. Can I store veg cutlet mixture?
Yes, you can store the mixture in the refrigerator for up to 24 hours.
5. Which vegetables are best for veg cutlet?
Potato, carrot, peas, beans, and beetroot work best for Indian-style veg cutlets.