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A combination of vegetables such as carrots, beans and other along with other spices and ingredients make the stuffing of the Vegetable cutlets. These are coated with breadcrumbs before frying. In my step-by-step guide you will learn about the steps to make vegetable cutlets at home.

Table of Contents

KEY TAKEAWAYS

Vegetable cutlets are creative and delicious snack item.

Store the leftovers in the fridge in a sealed container to fry later.
Serve the cutlets with mint chutney, tomato ketchup, sweet and tangy tamarind chutney, cool and creamy yogurt dip, green chutney, sliced onions and lemon wedges, fresh salad, or savory mustard sauce.
Vegetable cutlets taste spicy, crunchy, and savory.

Paneer cutlets, spinach and cheese patties, beetroot balls, mixed dal cutlets, and corn cutlets offer a similar taste as vegetable cutlets.

The Ingredients:

To make the stuffing for the cutlet:

1 cup carrot (finely chopped)
1 cup cauliflower (finely chopped)
1 cup green beans (finely chopped)

1 cup green peas (fresh or frozen)
4 pieces potato (medium, grated)
3 tbsp refined oil

1 tsp cumin seeds
1 tbsp ginger (finely chopped)
1 tbsp green chilies (finely chopped)

½ tsp turmeric powder
1 tsp dry red chili powder
½ tsp garam masala powder-

½ tsp cumin seeds powder
1 tsp coriander seeds powder
1 tbsp coriander leaves (finely chopped)

½ tsp fenugreek leaves powder
1 tsp chat masala
1 tsp salt

4 tbsp bread crumbs
4 tbsp corn flour

For making and frying the cutlets:

1 tbsp bread crumbs
Refined oil – Adequate amount

For garnishing and serving:

Chaat masala – ½ tsp
Carrot and cabbage Julienne – Just a few
Mint chutney or tomato ketchup – 1 small bowl

I learned this recipe by watching a street vendor in real life in Kolkata with fast, practiced hands. I didn’t ask for the recipe. I just watched. Later, when I came back home, I wrote down everything I remembered about the recipe.

I tried to make these cutlets at home the next day. The first attempt was clumsy as usual. However, by the third or fourth try, things turned out to be good and I was proud of the result. Now, it’s my “watch-and-learn” dish—something I make to remind myself that not everything needs to come from a book or video.

How to Make Vegetable Cutlet? (Step by Step Guide with Images)

Step 1: Take a kadai or frying pan, put 3 tbsp of refined oil in it, and heat it. When the oil is hot, put 1 tsp of cumin seeds, 1 tbsp of finely chopped ginger, and 1 tbsp of finely chopped fresh green chilies in it. Stir them to cook them nicely for about half a minute.

Step 2: When these are cooked and you can smell their aroma, put 1 cup each of finely chopped fresh carrots, green beans, and cauliflower. Then add 1 cup of frozen green peas to it. Stir them nicely for about 4 to 5 minutes to fry them nicely on a high flame. Do not add water to it or cover the kadai or pan.

(Pro tip: In vegetable cutlets, you can add any type of vegetables you like. Just keep in mind that each of the vegetables is are same in quantity and that they should not be juicy or release water while cooking. If you are using fresh green peas, boil them first and then add them to the ingredients).

Step 3: When they are cooked, set the flame to low and add 4 medium pieces of potatoes (grated). Then add ½ tsp of turmeric powder, 1 tsp of dry red chili powder, ½ tsp of garam masala powder, ½ tsp of cumin seeds powder, and 1 tsp of coriander seeds powder to it. Stir them to mix and cook them nicely for about a minute or two.

Step 4: When these ingredients are cooked nicely and attain a lovely color, transfer them to a bowl. This will end the cooking process and quickly cool it down completely.

Step 5: When it cools down completely, add 1 tbsp of finely chopped fresh coriander leaves, ½ tsp of fenugreek leaves powder, and 1 tsp chaat masala. Now, add 1 tsp of regular table salt to it.

(Pro tip: Always add salt to the end when the ingredients have cooled down completely. Otherwise, it will release water).

Step 6: Finally, add 3 tbsp of bread crumbs and 3 tbsp of corn flour. Mix everything nicely with your hand as you knead flour to make a dough.

(Pro tip: Adjust the quantity of bread crumbs and corn flour if needed).

Step 7: Now, to make the cutlets, take a little vegetable in your hand and make small balls. Keep them on a plate.

Step 8: Now, sprinkle about 1 tbsp of bread crumbs on the balls and the plate. Then, take each vegetable ball in your hand, and press it a few times to give it the desired shape.

Step 9: To fry the cutlets, put an adequate amount of refined oil in the kadai, and heat it on a high flame. When it is hot, put the cutlet pieces in it. Stir them and take them out when they turn golden brown in color.

(Pro tip: The number of cutlet pieces to put at a time will depend on the amount of oil and the size of the pan).

Step 10: Put them on a plate, and sprinkle about ½ tsp of chaat masala over them.

Step 11: Your crispy and tasty homemade vegetable cutlets are ready to be served. For presentation, take a plate, make a bed of cabbage strips and carrot julienne, and put the cutlets all around it. This will camouflage the excess oil, if any. Now, place a bowl of mint chutney or tomato ketchup in the middle and serve it hot.