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Vegetable Cutlet is one of the most popular Indian snacks — loved for its crunchy exterior and spiced vegetable filling. It is made by combining mashed potatoes with mixed vegetables like carrots, beans, peas, and beetroot, seasoned with simple spices and bound with breadcrumbs. The mixture is shaped into round or oval patties, dipped in a batter or egg wash, coated with breadcrumbs, and shallow or deep-fried until crisp.
The beauty of a cutlet lies in its versatility: it can be served as a snack with chutney and ketchup, as a starter at parties, or tucked into burgers and sandwiches for a filling meal. They are kid-friendly, freezer-friendly, and an excellent way to sneak in vegetables.
Traditionally fried, vegetable cutlets can also be baked or air-fried for a healthier alternative without compromising on crunch. This makes them a guilt-free indulgence for both casual evenings and festive gatherings.
Prepare Vegetables
Boil or steam carrots, beans, and peas until tender. Drain well to avoid excess moisture.
Make Mixture
In a bowl, combine mashed potatoes, cooked vegetables, beetroot, chili, ginger, coriander, and spices. Mix thoroughly. Add breadcrumbs to bind. The mixture should be firm enough to shape.
Shape Cutlets
Divide into 10 equal portions. Shape into round, oval, or heart-shaped patties.
Prepare Coating
Make a thin slurry of flour and water. Dip each cutlet in slurry, then roll in breadcrumbs to coat evenly.
Fry
Heat oil in a pan. Shallow fry cutlets on medium heat until golden brown and crisp on both sides (about 3–4 minutes per side). Drain on paper towels.
Serve
Serve hot with mint chutney, tamarind chutney, or ketchup.
Drain vegetables well — excess water makes cutlets soggy.
Add beetroot for natural color and earthy sweetness.
Double-coat (slurry + breadcrumbs twice) for extra crispiness.
To make healthier, air fry at 180°C for 12–15 minutes or bake at 200°C for 20 minutes.
Freeze shaped, uncooked cutlets for up to 1 month. Fry directly from frozen.
Yes, it adds natural sweetness and is healthier.
The mixture may be too wet. Add more breadcrumbs or a little roasted gram flour.
Yes. Skip dairy, use plant-based oil, and coat with flour slurry only (no eggs).
Serve on a platter with assorted chutneys or use as burger patties/sliders.
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