🥦 Vegetable Cutlet Recipe | Crispy & Healthy Mixed Veg Cutlet

Looking for a crispy, healthy, and easy Indian snack recipe? This Vegetable Cutlet Recipe is a classic choice loved by both kids and adults. These crispy veg cutlets are packed with mixed vegetables, coated in breadcrumbs, and shallow-fried or air-fried to golden perfection. Whether you serve them as an evening tea-time snack, a tiffin box filler, or a party appetizer, these cutlets never fail to impress.

🛒 Ingredients

For the Veg Cutlet Mixture:

• Boiled potatoes – 3 medium (mashed)

• Carrot – 1 medium (grated)

• Green beans – ¼ cup (finely chopped)

• Green peas – ¼ cup (boiled)

• Beetroot – ¼ cup (grated, optional for color)

• Bread slices – 2 (crumbled or powdered)

• Green chilies – 1-2 (finely chopped)

• Ginger – 1 tsp (grated)

• Garam masala – ½ tsp

• Red chili powder – ½ tsp

• Coriander powder – 1 tsp

• Cumin powder – ½ tsp

• Salt – to taste

• Chopped coriander leaves – 2 tbsp

• Lemon juice – 1 tsp

For Coating:

• Cornflour – 2 tbsp

• Water – 3 tbsp

• Bread crumbs – 1 cup

For Frying:

• Oil – for shallow frying / deep frying / air frying

👨‍🍳 Make Vegetable Cutlets (Step-by-Step)

✅ Step 1: Prepare the Veg Mixture

1. Boil potatoes until soft, peel and mash them in a mixing bowl.

2. Steam or boil carrots, green peas, and beans until soft.

3. Add the mashed potatoes, grated beetroot, and cooked vegetables into the bowl.

4. Add green chilies, ginger, and all the spices – red chili, garam masala, cumin, coriander powder, salt, and lemon juice.

5. Add crumbled bread and mix well until the mixture holds shape.

6. Taste and adjust salt or spices if needed. Let it cool.

✅ Step 2: Shape the Cutlets

1. Divide the mixture into equal portions and shape into round, oval, or heart-shaped cutlets.

2. In a small bowl, mix cornflour with water to make a thin slurry.

3. Dip each cutlet in the slurry and then coat it with breadcrumbs evenly.

4. Place all cutlets on a tray and refrigerate for 20–30 minutes for firm texture.

✅ Step 3: Cook the Cutlets

🍳 Option 1: Shallow Fry

• Heat oil in a non-stick pan.

• Place cutlets and fry on medium flame until golden and crisp on both sides.

🍟 Option 2: Deep Fry

• Heat oil in a kadai.

• Slide in cutlets carefully and fry until crispy and golden. Drain excess oil.

🌬️ Option 3: Air Fry

• Preheat air fryer at 180°C (350°F).

• Brush or spray oil on both sides of the cutlets.

• Air fry for 12–15 minutes, flipping halfway.

✅ Pro Tip: Adding beetroot gives vibrant color and added nutrition.

🥣 Serving Suggestions

• Serve veg cutlets hot with green chutney, ketchup, or mint yogurt dip.

• Ideal for evening snacks, rainy day treats, or party appetizers.

• Sandwich between burger buns or bread slices to make veg cutlet burgers.

🎉 Best Occasions to Enjoy Vegetable Cutlet

🍽️ Nutrition Facts (Per Cutlet – Approximate)

🥗 Note: For a low-fat version, choose to air fry or bake instead of deep frying.

FAQs about Veg Cutlets

Q: Can I freeze vegetable cutlets?

Yes! Shape and coat them, freeze in a tray, then store in ziplock bags. Fry directly without thawing.

Q: Why are my cutlets breaking while frying?

The mixture may be too wet. Add more breadcrumbs or mashed potatoes to bind.

Q: Can I skip breadcrumbs?

Use semolina (sooji) or crushed oats as an alternative for a healthier coating.

📝 Interesting Facts

This Vegetable Cutlet Recipe is one of the best Indian snack recipes you can prepare ahead, freeze, and fry when needed. Whether you’re looking for a tiffin-friendly snack, healthy party starter, or just a crispy evening tea-time snack, this veg cutlet checks all the boxes. Made with simple pantry ingredients and loaded with seasonal veggies, this dish is as nutritious as it is delicious.