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How To Make Vegetable Cutlets

Jul 20, 2018







The rainy season is incomplete without fried munchies. Our Chef Preetha is here with a Vegetable Cutlet recipe just for you. Seasonal veggies are mashed with fresh spices and fried to make crunchy cutlets.


    1 tbsp oil
    1 tsp grated/chopped ginger
    1 tsp grated/chopped garlic
    ½ tsp finely chopped green chili
    ¼ cup onions, chopped
    ¼ cup grated carrots
    ¼ cup finely chopped beans
    ¼ cup green peas
    ¼ cup finely chopped capsicum (mix colours)
    ¼ cup grated beetroot
    2 to 3 potatoes, boiled and mashed/ grated (not too soft)
    ½ tsp chili powder
    ½ tsp cumin seed powder
    1 tsp garam masala powder
    1 tsp chat masala
    2 tbsp finely chopped coriander leaves
    1 tsp lime juice
    Salt to taste
    1 tbsp cornflour
    2 tbsp maida
    Water as required
    ½ cup Brown bread breadcrumbs or as required (toast bread very lightly, cool and grind)
    Oil for deep frying
    Mint chutney and ketchup for serving


-In a pan, heat oil and add all the uncooked veggies, one by one and saute on a high flame for few seconds.
-Add the dry masalas, salt, some coriander leaves and mix well till mixture is dry.
-Off flame, add potatoes and lime juice. Mix well. Allow cooling.
-Once cooled, add cornflour, mix well and check for taste.
-Shape into cutlets and keep aside,
-Make a thick paste of maida, salt, and water. Dip cutlets in maida paste, coat in bread crumbs and arrange on a plate. If you have time, freeze this till you need to fry or minimum 15 minutes.
-Heat oil and shallow fry/ deep fry cutlets till crisp and brown from all sides.
-Serve hot.

About Preetha SrinivasanFollow On


Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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