Vegetable cutlets are a popular snack in Indian cuisine, loved for their crispy texture and flavorful taste. These tender vegetable patties are coated with breadcrumbs and deep-fried until golden brown. They make a great snack for kids who resist eating vegetables and are a fantastic appetizer for parties. If you’re looking for a healthier alternative, you can pan-fry or bake them in the oven with a light brush of oil.
The best part? You can customize vegetable cutlets with your choice of vegetables and even shape them creatively to make them more appealing.
Ingredients
- Chopped onions – 3
- Grated carrot – 2
- Boiled potatoes – 2
- Grated beetroot – 2
- Chopped cabbage – 1 cup
- Green chillies – 2
- Ginger (chopped) – 2-inch piece
- Garlic (chopped) – 8 pods
- Turmeric powder – 1/4 teaspoon
- Garam masala – 1/4 teaspoon
- Pepper powder – 1 teaspoon
- Curry leaves (split into 3 pieces) – 1 sprig
- All-purpose flour – 3 tablespoons
- Breadcrumbs (from 8 slices of bread)
- Oil – for frying
- Salt – to taste
Preparing the Batter
- Mix 3 tablespoons of all-purpose flour with 1/4 cup of water and 1/4 teaspoon of salt.
- Stir well to form a smooth batter without lumps.
- Keep the batter aside for later use.
Method of Preparation
- Heat oil in a kadai (deep frying pan) and add chopped onions.
- Add salt and sauté until the onions turn golden.
- Add chopped ginger, garlic, and green chillies.
- Once the raw smell disappears, add turmeric powder, garam masala, and pepper powder.
- Stir in carrot, beetroot, and cabbage.
- Close the lid and allow the vegetables to cook.
- Mash the boiled potatoes and mix them with the cooked vegetables.
- Add breadcrumbs from 2 slices of bread and curry leaves.
- Adjust salt as needed and mix well.
- Shape the mixture into medium-sized balls, then flatten them into patties.
- Dip each patty into the prepared all-purpose flour batter, then roll them in the remaining breadcrumbs.
- Refrigerate the cutlets for 1 hour before frying.
- Heat oil in a kadai and shallow fry the cutlets until golden brown on both sides.
- Serve hot with ketchup, salad, or mint chutney.
Pro Tips for Perfect Vegetable Cutlets
- Maintain low to medium heat while frying to prevent excess oil absorption or burning.
- These cutlets can be used as a filling for vegetable burgers.
- For an extra cheesy flavor, add grated cheese to the vegetable mixture before shaping the patties.
Enjoy your homemade vegetable cutlets! Let us know how they turned out in the comments below. Happy cooking! 🍽️
