Easy Recipe To Make Vegetable Cutlet

Vegetable Cutletalso called as veg cutlet are crisp, savory, tender patties made with a mix of hearty veggies, savory spices, fresh herbs and crispy breadcrumbs. Cutlet recipe is a popular snack in Indian cuisine and there are so many ways to make them. These vegan vegetable cutlet are pan fried to keep them healthy, but as you prefer you can deep fry or shallow fry.

While there are many explanations to what a cutlet is, lets stick to the Indian version of a cutlet. There are both non-vegetarian versions and a vegan plant based version of cutlets in the Indian cuisine. In either ways, the cutlet is breaded and fried.

My recipe is a veggie cutlet that is suitable for both vegetarians and vegans. A veggie cutlet is basically a veggie patty. It consists of a mix of various steamed vegetables like carrots, potatoes, peas, cauliflower, broccoli, corn and more.

Easy Vegetable Cutlets

I make these veg cutlet recipe often. Most of the times I have carrots, potatoes, peas and french beans in the fridge. So its easy for me to make these cutlet for an evening snack.

The patty dough is completely customizable with the veggies you want to add. Only remember not to include watery or mushy vegetables like okra, zucchini, various gourds, pumpkin, eggplant etc.

Veggie cutlets are crumb coated or breaded so that they become crispy. To crumb coat a batter is made of all-purpose flour (maida).For a healthier option instead of all-purpose flour, opt to use gram flour (besan) or maize flour (cornmeal or makki ka atta). You can skip breading the veg cutlet if you want.

Veg Cutlet Pops Recipe

I suggest to pan fry these. For deep frying the temperature of oil has to be correct. Otherwise these cutlets may absorb too much oil or fall apart in the oil.

You can even bake them but the texture will be different. For baking them, pre heat the oven for 15 minutes at 180 degree celsius. Then bake cutlet at the same temperature till the top side has become crisp and golden. You can brush some oil on them before baking. Also place them on a greased baking tray.

These crispy and tasty vegan cutlet can be made as an evening snack and best to serve them hot with tomato ketchup and green chutney. They are a good tea-time snack and can also be made during monsoons.

Mixed Vegetable Noodle Cutlet Recipe

1. Rinse, peel and chop 1 medium carrot, 2 medium-sized potatoes. Also rinse and chop 7 to 8 french beans. Rinse ½ cup of green peas. Remember to chop the vegetables in small sizes so that they cook faster.

Cooking in Instant Pot: Add 2 cups water in the steel insert of a 6 quart Instant Pot. Place a trivet having a shorter height in the pot. Further read the next step 3 for cooking in the IP.

Cooking in stove-top Pressure cooker: Either boil the whole peeled veggies with without chopping them for 3 to 4 whistles. Here just add about water covering the vegetables. Or you can choose to steam the chopped vegetables in the cooker. Add 1.5 to 2 cups water in the pressure cooker. Place a trivet and place the pan with chopped vegetables on the trivet. Pressure cook for 6 to 7 whistles on medium heat. When the pressure falls naturally, then open the lid.

Crispy Semiya Veg Cutlets

Cooking in a pan: Add the chopped vegetables and water just enough to cover them in a pan. Simmer on medium heat until the vegetables are softened and fork tender.

Seal the lid and position the valve to sealing. Pressure cook for 10 to 15 minutes on high pressure. I live on a altitude so cooking takes more time.

I had to steam the veggies for 15 minutes. Reduce the cooking time if you leave in the plains or at low altitudes.

Veg Cutlets With Potatoes And Beetroot

4. Wait for 5 minutes after you hear the beep sound when the cooking is complete. Lift and release the pressure valve carefully. Open the lid.

Remove the pan with the help of tongs. Check the cooking on the vegetables with a knife or fork. They should be fork tender.

Drain any water logged in the veggies using a strainer. Set aside for the steamed veggies to become warm at room temperature.

Mixed Vegetable Cutlet Recipe, How To Make Mixed Vegetable Cutlet

To make your own breadcrumbs, blitz 5 to 6 slices of bread in a food processor or blender till fine to get bread crumbs.

You can use any bread – white bread, brown bread or whole wheat bread. A few days old bread can also be used. Keep the bread crumbs aside in a plate or tray.

For a healthier option instead of all purpose flour, you can use gram flour (besan) or maize flour (fine cornmeal or makki ka atta). Add water as required then to make a medium flowing paste.

Bakery Style Veg Cutlet Recipe

8. Stir and mix this mixture to get a smooth paste without any lumps. This step of making the all purpose flour paste is optional and you can skip it.

Be careful when crushing the chilli. It is better to chop the chillies and then crush them so that the seeds do not fly from the mortar.

12. As an alternative to bread crumbs you can add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.

Vegetable Cutlets, Veg Cutlet Recipe, How To Make Cutlet

13. Combine and mix everything thoroughly to make the cutlet mixture dough. Check the taste and add more salt or the the ground spice powders if required.

That for some added protein, you can choose to add grated tofu or paneer (Indian cottage cheese), grated cheddar cheese or soya granules. Before adding the soya granules prep them as mentioned on the package.

14. Take some portions of the cutlet dough mixture and shape them into patties. You can also use a cutlet mould to make various shapes of cutlet.

Healthy Vegetable Poha Cutlet Recipe By Archana's Kitchen

16. Then dredge the cutlet in breadcrumbs. If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat). Coat it evenly with rava.

19. Heat 2 to 3 tablespoons oil for shallow frying in a frying pan or skillet. Dust any excess bread crumbs and place the cutlets in the medium hot oil.

20. Fry on medium heat. When one side is light-golden or golden, turn over gently with a spatula and fry the second side. Add more oil if needed while frying.

Mixed Vegetable Cutlet Recipe By Archana's Kitchen

21. Flip again and continue to pan fry. Flip a couple of times more and fry all the cutlets till they are evenly golden and crisp from all sides.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Vegetable Cutletare crisp, savory, tender patties made with a mix of hearty veggies, savory spices, fresh herbs and crispy breadcrumbs. Cutlet is a popular snack in Indian cuisine.

Vegetable Cutlet Recipe

This Veg Cutlet recipe post from the blog archives first published in August 2009 has been updated and republished on June 2021.

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.Great for snack time, this Veg Cutlet is made with vegetables like potatoes, beans, carrots & peas. These are lightly spiced and pair perfectly with a cup of chai.

The breakfast on Sunday was always supposed to be special or something different so at times it would be samosa, sometimes kulcha matar, chole bhature and sometimes veg cutlets.

How To Make Veg Cutlets For Toddlers

I would be super excited every time there was cutlet on the menu. Crispy on the outside, soft on the inside, I would relish them a lot and probably eat way too many!

I have used potatoes, carrots, beans and peas here since that’s what I usually have on hand but you can use other vegetables too. Bell pepper, broccoli, beets, they will all go well here.

The cutlets are coated with bread crumbs which is what gives them that crispy texture from the outside. I love using panko bread crumbs as they make them extra-crisp.

Yummy Veg Cutlet Recipe

You can either deep fry or pan fry them. You can also bake or air fry them. I personally love these pan fried.

Vegetables: I have used potatoes, green peas, carrots and beans here. You can also use beets, bell peppers, cauliflower. I steamed them using Instant pot.

Spices: these cutlets are lightly spiced with black pepper, garam masala and cumin powder. Other spices can be added to taste and preference.

Veg Cutlet Recipe (step By Step + Video)

1- First, peel and then chop the potatoes into 1/2 inch pieces. Cut carrots into rounds and also chop the beans into small pieces.

2- Place all the veggies along with green peas on a steamer basket. Steam until they are cooked but not mushy. I used steaming basket and steamed in Instant for 2 minutes (with 1 cup water in main pot) and let the pressure release naturally. You can steam them using a stove-top steamer as well.

7- Take a

Veg Cutlet Recipe