There’s something deeply satisfying about biting into a hot, crisp veg cutlet. That golden brown coating, the soft spiced filling inside – it’s a snack I never get tired of. Whether it’s served with a cup of tea, packed into a lunchbox, or brought out for guests, veg cutlet always feels like a treat, even though it’s made from the simplest of ingredients.
For me, making veg cutlet starts with boiled potatoes and a mix of vegetables – usually carrots, beans, peas, maybe a bit of beetroot for colour and sweetness. I mash them together and cook them with onions, ginger, green chillies, and a few basic spices. Nothing complicated, just enough flavour to bring the filling to life.
Once cooled, I shape the mixture into patties, dip them in a flour or cornflour slurry, coat them in breadcrumbs, and shallow-fry or deep-fry until crisp. The sound they make when they hit the oil, and the way they turn that perfect golden colour – it never gets old.
I usually serve them with tomato ketchup or green chutney, sometimes both. If I’m making them for dinner, I pair them with soft pav or stuff them into burger buns with a little mayo and onions.
Veg cutlet is a snack that feels familiar – something we’ve all eaten at train station canteens, tea shops, school functions, and homemade on rainy evenings. And still, each time, it brings the same comfort.
It’s one of those recipes that’s always welcome. Hot, crispy, lightly spiced, and ready to eat with your fingers. Nothing fancy – just a good, honest snack that works every time.
Veg Cutlet
Ingredients
Instructions
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In a pan heat oil, add onion with little salt, add Green chillies, saute for few minutes
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Now add mashed potatoes and Carrots to the mixture
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Finally add Pepper powder, Chilly powder, Garam masala and salt to the mix
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If everything combined together switch off flame and let it cool enough to handle
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Now mix flour, water and create batter
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Now make lemon sized balls from the masala mix and press both side to create a disk
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Dip the disk to the batter, roll it to bread crumbs
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Now deep fry each cutlets till brown in colour
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Serve hot with tomato Sauce