Make Crispy Veg Cutlets At Home With This Simple Recipe

Veg cutlets combine mashed potatoes and boiled vegetables with spices like garam masala, chaat masala, and ginger for a savory delight. The mixture is shaped into cutlets, coated in breadcrumbs, and deep-fried to golden perfection. These crispy snacks are versatile and pair well with green chutney or ketchup. Ideal for an evening snack or party appetizer.

Harpreet Kour Updated: Nov 21, 2024 8:00 AM IST

Veg cutlets are a wholesome and flavorful snack made by blending mashed potatoes, boiled vegetables, and a mix of spices like garam masala and chaat masala. The mixture is shaped into flat cutlets, coated in cornflour paste and breadcrumbs for a crispy texture. After being fried to a golden brown, they are served hot with accompaniments like green chutney or ketchup. This dish is perfect for tea-time or as a starter for gatherings. Easy to prepare and highly customizable, veg cutlets are loved by kids and adults alike.

Ingredients:

  • 2 large boiled and mashed potatoes
  • 1 cup mixed boiled vegetables (carrots, peas, beans, corn)
  • 1 finely chopped onion
  • 2-3 green chilies, finely chopped
  • 1 teaspoon grated ginger
  • 1 teaspoon garam masala
  • teaspoon red chili powder
  • 1 teaspoon chaat masala
  • 2 tablespoons fresh coriander, chopped
  • cup bread crumbs
  • 2 tablespoons cornflour (or all-purpose flour)
  • Salt to taste
  • Oil for frying

Instructions:

1. Prepare the Mixture:

  • In a large mixing bowl, combine mashed potatoes and the boiled mixed vegetables.
  • Add chopped onions, green chilies, grated ginger, garam masala, red chili powder, chaat masala, fresh coriander, and salt.
  • Mix thoroughly until all ingredients are well combined into a smooth mixture.

2. Shape the Cutlets:

  • Take a small portion of the mixture and shape it into flat, round, or oval cutlets.
  • Repeat the process for the rest of the mixture and set the cutlets aside on a plate.

3. Coat the Cutlets:

  • In a separate bowl, mix the cornflour with a little water to make a thin paste.
  • Dip each cutlet into the cornflour paste, then coat it with bread crumbs.
  • Ensure the cutlets are evenly coated for a crispy outer layer.

4. Chill the Cutlets (Optional):

  • Place the coated cutlets in the refrigerator for 15-20 minutes to firm up. This helps them hold their shape during frying.

5. Fry the Cutlets:

  • Heat oil in a deep frying pan over medium heat.
  • Fry the cutlets in small batches, turning occasionally, until they are golden brown and crisp on both sides.
  • Remove from the oil and place on paper towels to drain excess oil.

6. Serve:

  • Serve the hot veg cutlets with green chutney, tamarind sauce, or ketchup.
  • Pair them with tea for a perfect evening snack.

Enjoy your homemade crispy and flavorful veg cutlets.