Veg Cutlet

Crispy, golden, and bursting with flavors, these homemade Veg Cutlets are the ultimate Indian snack that combines wholesome veggies with a perfectly spiced filling. Made with a blend of tender potatoes, carrots, green beans, green peas, and aromatic spices like garam masala, ginger-garlic paste, and red chili powder, these cutlets are coated in a crunchy bread crumb layer for an irresistible texture. Shaped into patties and pan-fried to perfection, they make an ideal appetizer, tea-time snack, or even a light meal when paired with green chutney or tangy ketchup. Quick to prepare in just 40 minutes and easily customizable, Veg Cutlets are a vegetarian delight that’s as versatile as it is delicious—an excellent choice for parties, picnics, or weeknight indulgence.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 large Potatoes
• 1 large Carrot
• 0.5 cup Green beans
• 0.5 cup Green peas
• 1 medium Onion
• 1 tablespoon Ginger-garlic paste
• 1 small Green chili
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 1 cup Bread crumbs
• 2 tablespoons Cornstarch
• 4 tablespoons Water
• 2 tablespoons Coriander leaves
• 1 cup Oil

Directions

Step 1

Peel the potatoes, cut them into cubes, and boil them until tender. Drain the water and mash the potatoes using a masher.

Step 2

Finely chop the carrot, green beans, and green chili. Steam or boil the carrot, green beans, and green peas until cooked but not mushy.

Step 3

Finely chop the onion. Heat a tablespoon of oil in a pan over medium heat and sauté the onion until translucent, then add the ginger-garlic paste and green chili. Stir for a minute.

Step 4

Add the boiled carrot, green beans, and green peas to the pan, followed by red chili powder, turmeric powder, garam masala, and salt. Cook for 2-3 minutes, ensuring all ingredients are well mixed.

Step 5

Add the mashed potatoes to the pan, mix everything thoroughly, and cook for another 2 minutes. Turn off the heat and let the mixture cool slightly.

Step 6

Stir in chopped coriander leaves and mix well. Shape the mixture into small round or oval patties, about 1/2-inch thick.

Step 7

In a small bowl, combine cornstarch with water to make a smooth slurry.

Step 8

Dip each patty in the cornstarch slurry, then roll them in bread crumbs until evenly coated. Repeat until all patties are coated.

Step 9

Heat the remaining oil in a frying pan over medium heat. Once hot, carefully slide in the prepared cutlets and fry until they are golden brown and crispy on both sides.

Step 10

Remove the cutlets from the pan using a slotted spoon and place them on paper towels to drain excess oil.

Step 11

Serve the veg cutlets hot with ketchup or green chutney.

Nutrition Facts

Serving size	(1715.7g)

Amount per serving	% Daily Value*
Calories	3521.6

Total Fat 232.5g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3404.6mg	0%
Total Carbohydrate 328.4g	0%
Dietary Fiber 37.7g	0%
Total Sugars 36.3g
Protein 46.4g	0%

Vitamin D 0IU	0%
Calcium 473.4mg	0%
Iron 20.4mg	0%
Potassium 6026.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 5.2%

Carbs: 36.6%