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    Vegetable Cutlet

    Aug 3, 2015 · 13 Comments

    My 198th recipe, "Vegetable Cutlet", a quick, easy and delicious Indian snack. Samosas, Puff and Cutlet are the top 3 of my favorite Indian snacks and I would love to have them anytime and more so with my evening cup of tea.

    vegetable cutlet

    While I posted the recipes for Samosa and Puff soon after starting my blog, I never got a chance to make my mom's special cutlet until today. Though the recipe for making a cutlet is pretty straightforward there are certain tricks and tips to make a perfect one. It is a very flexible recipe that each one had their own customization to the same.

    vegetable cutlet

    But, I never liked the cutlet purchased from a store outside. It was either too hard, low on flavor or was not perfectly crispy on the outside. Exactly how a perfect cutlet should not be. However, while I was growing up, there was no necessity for me to look beyond my home for enjoying a vegetable cutlet. Since it was one of my favorites, my mom used to make it frequently.

    vegetable cutlet

    It was a win-win since it was the easiest way for her to make me eat my veggies. The secret to this cutlet is the crispy outside and the perfectly soft inside. Also, this is loaded with all the wonderful flavors of spicy, tangy and is super yummy 🙂 

    vegetable cutlet

    Vegetable Cutlet

    veg cutlet

    Vegetable Cutlet

    Revathi Palani
    Vegetable Cutlet is an easy and delicious Indian snack made from mashed potatoes and other veggies, perfect to have along with a cup of tea in the evening.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Snack
    Cuisine Indian
    Servings 9

    Ingredients
      

    • 1 tsp Oil - 1 tsp + For frying + For frying
    • 2 clove Garlic (Finely chopped)
    • 1 small piece Ginger (Finely chopped)
    • 1 small Onion (Finely chopped)
    • 2 medium Potato
    • 1 medium Carrot
    • 10 Green Beans
    • ¼ Cup Green peas
    • 1 sprig Mint (Finely chopped)
    • 2 Tbsp Coriander leaves (Finely chopped)
    • 1 Bread Slice
    • 2 Tbsp Bread crumbs + For coating
    • 2 Tbsp Maida | All purpose flour + as needed. (For making paste)
    • 2 tsp Salt (Adjust per taste)
    • 1 ½ tsp Garam masala powder
    • 1 tsp Red chilli powder
    • ½ tsp Jeera powder
    • ½ tsp Amchur powder
    • small pinch Orange food color (Optional)

    Instructions
     

    • First cook the potatoes, mash them and keep aside. Chop the carrot, beans and cook it along with the peas until 90% done. Remove any excess water and keep aside. I pressure cooked the veggies and potatoes for 1 whistle.

      cutlet  cutlet

      cutlet  cutlet
    • Now heat a pan with 1 tsp oil, add the ginger, garlic, onion and saute until the onion turns translucent. Turn off the flame.

      cutlet  cutlet
    • Now, to the sauteed onion mixture, add the mashed potatoes, cooked veggies, mint leaves, coriander leaves, red chilli powder, jeera powder, garam masala powder, salt, food color, amchur powder, 2 Tbsp of bread crumbs. Dip the bread slice in water, squeeze nicely until all of the excess water is removed. Add it to the mixing bowl. Now, mix all the ingredients until well combined taking care not to mash the veggies.

      cutlet  cutlet
    • Now you should be able to make a patty with this mixture. If your mixture is slightly sticky and if you are unable to make a patty, add about a Tbsp of maida/all purpose flour and mix well. Add more if needed.
    • Add the 2 Tbsp all purpose flour to a small bowl. Add sufficient water to make a flour paste and keep aside. Spread the bread crumbs in a plate for coating and keep aside.
    • Now heat a pan with oil for shallow frying and set the flame to Medium. While the oil is getting heated. Divide the mixture into equal sized balls according to your preference. Now dip the prepared balls in the flour paste and then place it on top of the bread crumbs. Slightly press with your fingers and form it into a thick patty. Turn the patty and make sure that the other side of the patty is also covered with bread crumbs.

      cutlet  cutlet

      cutlet  cutlet
    • Shallow fry the patties until both the sides of the cutlet turns golden brown by flipping. It took me about 2 mins on each side. Once done remove from the oil and place in a paper towel to remove excess oil. Repeat the same with the other balls / patties.

      cutlet  cutlet
    • Enjoy hot with ketchup. 

    Notes | FAQ

    - Make sure your veggies are totally dry before adding it to the mixture.
    - You can add even other veggies like beetroot, corn kernels, cauliflower etc.
    - Instead of amchur powder, you can also add half small tomato. In case of using de-seed it and saute it along with onion until dry.
    - The addition of salt and other masala powders depends on the size and type of potato used. Do give a taste of the mixture before forming into patties and adjust the salt, spiciness and other masala quantity as per your taste.
    - Cutlet mixture should be dry enough to make the patty shape.
    - Try to fry the cutlets in medium flame. High flame leads to burnt bread crumbs and Low temperature leads to oil absorption.
    - You can even deep fry or just pan/tawa fry the cutlets.
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    Reader Interactions

    Comments

    1. bmniac says

      June 17, 2018 at 2:14 am

      Good work
      Vegetable cutlets or patties have been my favourites for over 50 years. Of course we go easy on spices, use no additives and use less potatoes and more sweet potatoes. I also make them with lentils or nuts and in various combinations. I make them in ghee for flavour and health reasons
      All the best

      Reply
      • revifood says

        June 17, 2018 at 9:10 am

        Thanks bmniac 🙂

        Reply
    2. Sangjam says

      February 17, 2018 at 2:29 am

      5 stars
      Thanx for sharing the recipe. It turned out to be really good.

      Reply
      • revifood says

        February 17, 2018 at 10:39 am

        Thanks Sangjam for trying. Glad that you loved it.

        Reply
    3. Kirti says

      February 11, 2018 at 8:53 am

      Thanks for sharing the recipe.

      Reply
      • revifood says

        February 14, 2018 at 7:14 am

        Thanks Kirti 🙂

        Reply
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