Veg Cutlet 

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.

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Veg Cutlet 

Author: Ushadevi Cooking Method: Frying, Sauteing Cuisine: Indian Courses: Snacks, Starters, Vegan, Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 5

Ingredients

Scale

1/2x 1x 2x 3x

• 2 Potatos (boiled and mashed)
• 2 Carrots (boiled and mashed)
• 2 tablespoon Green-peas (boiled)
• 1 Onion (slided)
• 2 Green Chillies (chopped)
• 1 Teaspoon Pepper powder
• ¹⁄₂ teaspoon Chilly powder
• ¹⁄₂ teaspoon Garam masala
• ¹⁄₂ cup Bread crumbs
• 2 tablespoon All purpose flour
• Salt and Oil as required

Instructions

1. Heat oil in a pan, add chopped onions with a little salt, then add green chillies and sauté for a few minutes.
2. Add mashed potatoes and grated or finely chopped carrots to the mixture and combine well.
3. Add pepper powder, chilli powder, garam masala, and more salt if needed. Mix everything well.
4. When the mixture is well combined, switch off the flame and let it cool enough to handle.
5. In a bowl, mix flour with water to make a smooth batter (not too thick or too watery).
6. From the cooled mixture, make lemon-sized balls and press both sides to shape them into flat disks.
7. Dip each disk into the batter, then roll it in breadcrumbs until fully coated.
8. Deep-fry each cutlet in hot oil until golden brown on both sides.
9. Serve hot with tomato sauce.