Vegetable Cutlet recipe – Easy Mixed Vegetable Cutlet Recipe – How to make Vegetable Cutlet – Easy Indian recipes – Evening Snacks – is a deep fried snack made with assorted mashed veggies, made into patties,rolled in bread crumbs and deep fried.
LUNCHBOX MINI VEGGIE CUTLET TOFU CUTLET
Vegetable Cutlet
Ingredients
Ingredient – for patties
- 1 small potato about 3 inch long
- 1 each carrot
- 1/4 cup green peas quick frozen
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger minced
- 1 long green chilli minced
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala powder
- 1/2 teaspoon salt
- 1 tablespoon coriander leaves minced
- 1 cup bread crumbs for coating
- 3 cups oil for deep frying
Ingredients – for paste
- 1 tablespoon maida
- 1/4 cup water
Instructions
- Wash the veggies, cube the potatoes and carrots. Boil cubed potatoes, carrots and green peas until thoroughly cooked. Drain water from the steamed vegetables and keep aside.
- Heat a tsp of oil in a small saute pan and fry the minced onions, green chilli, ginger and garlic until slightly browned. Switch off!
- Add this to the steamed veggies along with turmeric powder, red chilli powder, garam masala and salt. Let this cool completely.
- Mix (mash gently) to make a thick mixture. Take a small portion and roll them between your palms to make a ball, then press to flatten or shape the cutlet according to your wish.
- Meanwhile make a thin paste using maida and water. Spread a layer of bread crumbs on a plate for coating. Heat the oil in a pan and keep it ready on medium flame.
- Now take each patty, first dip it in the maida paste and then place it on the bread crumbs to coat all sides.
- Drop that in the oil and fry until its golden on all sides.
- Serve with ketchup or sauce of your choice.
SOYA CUTLET PODALE CUTLET BEETROOT BREAD CUTLET
Wash the veggies, cube the potatoes and carrots. Boil cubed potatoes, carrots and green peas until thoroughly cooked. Drain water from the steamed vegetables and keep aside. Heat a tsp of oil in a small saute pan and fry the minced onions, green chilli, ginger and garlic until slightly browned. Switch off and add this to the steamed veggies along with turmeric powder, red chilli powder, garam masala and salt. Let this cool completely and then mix (mash gently) to make a thick mixture. Take a small portion and roll them between your palms to make a ball, then press to flatten or shape the cutlet according to your wish.
If the veggie mixture turns soggy, it would break apart while deep frying. Quick tip 1. is to try one cutlet before coating all of them with bread crumbs. 2. Little maida can be mixed with the mixture to make it pliable. 3. I use plain white bread pieces and mix to fix the problem.
Comments
28 responses to “Vegetable Cutlet”
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One more doubt.. Can i steam all the vegetable including potato’s in rice cooker… ( the steam pan which comes along with the rice cooker) so that there wont be any work to drain the water from boiled vegetables… will it turn out good?
Mrs. Ram,
Usually cutlet is coated with breadcrumbs, but some do coat with sooji. Sooji caoted one’s are mostly for pan fry style and deep frying turns them too dark and I personally don’t like because its not so good taste and texturewise. Steaming veggies in rice cooker will work fine. Thanks.
Hi
Can I use soji/rava for coating instead of bread crumbs? i have seen few people using soji for coating but hv’nt tasted it.. until now i hv eaten cutlet only in restaurants.. Wish to try cutlet at home..
Many Thanks
thank you friend for a very easy and affordable recipe at anytime.
I had a different recipe for cutlet .. But the first round broke apart and became messy .. I was sad my first attempt is gonna be a failure.. i tried your suluton to dip in maida water and turns out to be a success..you are a very exp cook. I will try your recipe next time. Thanks for making my first attempt a success.
Thanks
Sahana
Hi Mullai, Is there any alternate item for bread crumbs? I dont know exactly from where i can get this. Or is there any procedure to make it in home with the available bread.
Make your own, must have plain bread at home i suppose… use them.
1.Take few slices and place them in a baking tray, use any kind like white , wheat or sour dough or whatever you have at home.
2. Let stay over to counter to dry a bit, if taken from a refrigerator.
3. Heat up oven to 300F and toast for 15 minutes, turning once halfway.
4. When done, let cool again for few minutes and put them in a food processor or dry mixie and powder to coarse texture.
5. If you don't have a food processor, just put them in a ziplock and place between a kitchen towel and crush using a rolling pin.
Voila!! you have fresh bread crumbs, its not that hard to find in stores too. Even dollar stores have these in boxes, regular grocery stores have under dry food section. I don't know where you're from, but even a small convenience store have these.
Hi It's very testy
I tried this yesterday evening.. I guess the potatoes were overcooked and hence the dough of cooked veggies became so soft and hence this did not come out well… They got seperated in the oil. first time.. a recipe got messed up for me.. i tried the tips too.. Finally I tried in Dosa tawa and somehow managed the evening snack.. kids still liked it with ketchup..
May be need to be extra careful next time.. the cooked cutlets looks so good. I wish I could make similar to this..
Hi Mullai…
I have a doubt…I am planning to make this veg cutlet for a party…So, I have to make abt 40 or 50 cutlets well before…People will eat it only after 2 or 3 hours after it is prepared….My doubt is …will the outer layer stay crispy even for 3 or 4 hours after it has been fried…
Otherwise, what should be done to make it crispier again just before eating…? Pls let me know…
Thanks…
Jayathi,
This should stay crisp for 1/2 hour after frying. But will not stay longer.. you can either fry just before serving or try putting in the oven @250 F after frying. But still no gaurantee that it would stay crisp, may be the oven can help to keep it warm enough avoiding it, becoming too soggy.
Thanks for the quick response, Mullai…Let me try it…will let u know the result…
thanks mullai
Hi Mullai,
Should we deep fry the cutlets or shallow fry them? which one’s taste is better?
As per this recipe, you need to deep fry, but shallow frying works too. No doubt!! deep fried cutlets tastes better.
hi mullai i tried cutlet yesteday it came out very well. but the cutlet was not stiff to hold. it didnot break while frying also. canyou tell me the reason. the taste was very excellent.
Radhika,
Sometimes if you over cook the potatoes, it would release water and make the dough too soft. I have given two solutions at the bottom of the recipe to fix it and that should help.
I have tried baking the cutlet instead of deep frying. I keep 400F for 10 to 15 min. The temperature and time depends on quantity of food and the type of dish used for baking. So keep checking. I spray pam non stick spray or spread little oil or use reynolds no stick aluminium foil and keep the baking pan in center rack of oven for first 10 min.Later I transfer it to upper rack and set the oven in "broil". Broil is kind of quick cooking for crispness,so the cutlet should be taken out in a couple of minutes ,turning once. BTW I use Pyrex glass baking pan.
Thanks.
Amma makes cutlets with lots of veges; she finely chops them. Thats how she feeds us vegetables. Even for kothu roti she adds many (finely chopped) vegetables. I took cutlet pictures 2 months back. But somehow forgot to post it. Also Its just the same method as rolls & stuffed eggs so didnt feel to post as well.
Hi Mullai,
My Mum used to prepare adding 1 beetroot and some mint leaves.Mint leaves gives u gud smell.
ur receipes are very gud and mouth watering and above all the pictures are sooo tempting!! 🙂 🙂 🙂
sometimes i just open ur site and keep the pictures open in front of me!!!
Thanks Nithya, ofcourse you can add any combination of veggies, mine is too simple. Many restaurants add chopped nuts, beans(I meant sundal) inorder to increase the quantity. Anyways thanks for the tip.
Wonderful recipe ! Can we also bake the cutlet with some spray in the oven ! If yes at what temp and for how many mins. I’m trying to avoid the oil these days !
Thanks,
Jyoti.
Hi Jyoti,
Baking in the oven is bit tricky, so….. if you are very particular about oil, then avoid deep frying and go with shallow frying on a tawa and then finish it in the oven. Bake for 15 minutes @ 350F for crispy finish. This is just a suggestion, I haven't tried and tested. So let me know the results once u make it.
Hi mullai,
Thanx for the recipe…wanna to try this recipe.
Cheers
Hiii Anu,
I was just curious and checked your blog. Wonderful presentations. Good Luck. Why do not you post here as well.
Hi Mullai!!
You have a wonderful site here with so many mouth watering recipes and pics!!
I am going to try a lot of recipes from your site!
I have a blog myself which is few months old now, pls do visit!
Thanks!
Anu