Looking for a delicious and healthy snack option? Look no further than this vegetable Cutlet Recipe! These savory and tender patties are made with hearty veggies, savory spices, fresh herbs, and crispy breadcrumbs. Whether you’re a fan of Indian cuisine or just looking for a new snack, these veg cutlets are sure to please. Plus, you can prepare them exactly how you like with multiple cooking options. Keep reading for the recipe and step-by-step instructions on how to make these delicious vegetable cutlets.
Table of Contents
About Veg Cutlet Recipe!
This delectable treat has been a staple in many households and is a popular go-to for those looking for a quick and tasty snack. With its crispy exterior and flavorful filling, it’s no wonder why Cutlet Recipe has become a sought-after recipe, especially for those who follow a vegetarian or vegan diet. Whether you’re serving it as an evening snack with a cup of tea or as an appetizer for your next party, Cutlet Recipe is sure to please.
Ingredients to gather for cutlet recipe
- ½ cup chopped carrot or 1 medium carrot
- ¼ cup chopped beans
- 1 cup chopped potatoes
- ½ cup green peas
- 1-inch ginger
- 1 green chili – about 1 teaspoon chopped
- 1.5 teaspoon cumin powder
- 2 garlic cloves – peeled and roughly chopped
- ¼ teaspoon red chili powder or paprika
- 1 teaspoon Coriander Powder
- 3 to 4 tbsp breadcrumbs or bread pulp from 2 to 3 bread slices
- ½ teaspoon Garam Masala
- 2 tbsp coriander leaves
- 2-3 tbsp oil
- salt to taste
For Crumb Coating
- 2 tbsp all-purpose flour
- 3-4 tbsp water
- â…“ cup breadcrumbs
Directions for making cutlet recipe
Preparation
- Clean, peel, and cut vegetables, including potatoes, carrots, and beans.
- In a pressure cooker or steamer, boil or steam the vegetables until they are fork-tender.
- Using a sieve, thoroughly drain all the water from the cooked vegetables. Warm up the prepared veggies and set them aside.
- To make bread crumbs while the vegetables are cooling, pulse 4 to 5 pieces of bread in a food processor or blender until very fine.
- Place the bread crumbs on a dish or tray and set aside.
Making Cutlet mixture
- Place the cooked veggies in a bowl once they are heated. Use a potato masher to mash them. Instead of making a fine paste, leave it chunkier and add small vegetables. Place aside.
- Use a mortar and pestle to pound the roughly chopped ginger, green chilies, and garlic into a semi-fine paste.
- To the mashed veggies, add the ground ginger and green chili paste, cumin, red chili powder, garam masala powder, coriander powder, chopped coriander leaves, bread crumbs, and salt to taste.
- Combine everything well. Check the flavor of the dough for the vegetable cutlets, and if extra salt or powdered spice powders are required, add them.
Breading
- Combine water and all-purpose flour in a separate small bowl.
- This combination has to be stirred and blended to create a lump-free paste or slurry.
- Take the prepared cutlet mixture on a plate using a cutlet mould, or form small to medium-sized circular cutlets by flattening and rolling the mixture between your palms.
- Gently dip a cutlet into the all-purpose paste, allowing the paste to coat the cutlet completely.
- Then evenly and thoroughly coat the cutlet with breadcrumbs. Clean up any leftover breadcrumbs. Each cutlet should be breaded, crumb-coated, and placed aside.
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Pan-frying veg cutlet
- Heat 2 to 3 teaspoons of oil for shallow frying in a skillet or frying pan. The extra bread crumbs from the vegetable cutlets should be dusted off before adding them to the medium-hot oil.
- Flip your cutlets and cook the opposite side when the first is lightly golden. If necessary, add extra oil.
- Repeat the flipping process a few more times, and cook the vegetable cutlets until they are all uniformly brown and crisp on both sides.
- To remove extra oil, drain them on paper towels for the kitchen. Similarly, cook the remaining cutlets, using more oil if necessary.
- Serve the cutlet hot or heated with tomato ketchup, mint chutney, coriander, or tamarind chutney. Additionally, you may use them to make sandwiches, wraps, and burgers.
Notes for cutlet recipe
- The vegetable cutlet may be customized using your blend of spices, such as black pepper powder. By adding more green chilies, you may make them hotter.
- Finely grind the garlic, ginger, and green chile with a pestle and mortar to create a coarse paste.
- You could even use Rava (cream of wheat) to cover the vegetable cutlet instead of bread crumbs.
- The vegetable cutlets are held together and kept from breaking while fried by adding soaked bread or bread crumbs to the batter.
- Instead of pan-frying them, you may alternatively shallow fry them. These might be challenging to fry deep.
- Carrots, potatoes, green peas, beans, cauliflower, broccoli, bell peppers, and maize are among the vegetables you may include. Avoid using watery or mushy veggies, such as okra, eggplant, pumpkin, and other gourds.
- You may include shredded paneer, tofu, cheddar cheese, or soya granules for protein. Before adding the soya granules to the mashed vegetable combination, prepare them as directed on the package.
Nutrition Value
- Calories: 142 kcal
- Fat: 5g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Sodium: 312mg
- Potassium: 259mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 3g
- Protein: 3g
- Calcium: 37mg
- Iron: 1mg
Final Words
In conclusion, Vegetable Cutlet is a mouthwatering snack that satisfies your hunger pangs and your taste buds with its unique blend of mashed potatoes and green vegetables. It’s crispy texture and mild spiciness make it a perfect tea-time or evening snack. The dish can be enjoyed with dips and chutneys, such as green mint and tamarind chutney. So, make the most of the monsoons or any other occasion by preparing these delicious vegan cutlets and relish them with your favorite dips and chutneys.
So go ahead and give it a try – your taste buds will thank you. If you try this recipe, please let us know. Please comment if you have questions about the recipe or want to share your version of the Cutlet Recipe. Don’t forget to share it with your friends and family; I am sure they’ll love it too.
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