gosh, when the kitchen starts smelling of fried veggies and spices you kinda just know that veg cutlets are about to steal the show. these lil patties mix mashed potatoes peas carrots n a bunch of spices then they gets all golden and crunchy outside but stays soft inside.
in india veg cutlets gets this special spot at big festivals family get togethers and even for tea time. they reflects how diverse indian cooking is since every region puts in they own twist. and the best part is you can just use whatever veggies you got in your fridge so they become a hit for home cooks n street vendors. For more options, check out our party snacks.
this article will take you thru making veg cutlets start to finish. youll find a comphrehensive recipe with step by step instructions health benefits plus tips on picking best ingredients. we also look at common regional versions and answer some faqs. whether youre a pro cook or just starting this guide got you covered to make tasty veg cutlets at home.
1. What is a Veg Cutlet?
a veg cutlet is basically a snack or appetizer made from mashed veggies spices and a binder like breadcrumbs or flour shaped into a patty and fried till it looks golden brown. the magic of this dish is in the crispy outside and moist flavorful inside which keeps you coming back for more. though it started in indian kitchens veg cutlets has become a fav worldwide especially for vegetarians and folks looking for a lighter snack.
its origin goes back to british colonial times when people wanted a vegetarian version of meat patties. over the years it change a lot and every part of india put in they own local veggies n spices. for example the bombaiya cutlet real spicy while the punjabi cutlet uses peas potatoes n stronger spices.
2. Health Benefits of Veg Cutlets
veg cutlets dont just taste good theyre also pretty nutritious. since they are made of potatoes carrots peas and other veggies they give you energy from carbs and got vitamins like A C and minerals like potassium. this stuff matter for keeping you healthy boosting your immune system and good eyesight.
vegetables are low calories but high in fiber wich helps digestion n can help keep your weight in check. plus veg cutlets have less fat then meat snacks so they a better option if you want something crunchy without too much oil. compare them to samosas or meat patties and youll see cutlets is a lighter choice.
you can also tweak recipe to fit youre diet. try whole grain breadcrumbs for extra fiber or use less oil when frying. these small changes make veg cutlets even more healthier and a smart snack pick. Explore more healthy snacks.
3. Ingredients for the Veg Cutlet Recipe
heres what you need to make tasty veg cutlets at home:
- Main Ingredients:
- 2 large potatoes, boiled and mashed
- 1 cup mixed vegetables (carrots, peas, beans), boiled and chopped
- 1 onion, finely chopped
- 1-2 green chilies, finely chopped (change amount if you want more or less heat)
- 1 teaspoon ginger-garlic paste
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- salt to taste
- 1 cup breadcrumbs (for coating)
- oil for shallow frying
- Optional Ingredients:
- paneer or cheese for extra richness
- more green chilies for extra heat
always pick fresh produce for best taste n nutrition. firm potatoes and bright coloured veggies make your cutlets look and taste better. if you want even healthier version go for whole grain breadcrumbs.
4. Veg Cutlet Recipe: Step-by-Step Guide
making veg cutlets at home is simple if you follow these steps.
Ingredients
- 2 large potatoes, boiled and mashed
- 1 cup mixed vegetables, boiled and chopped
- 1 onion, finely chopped
- 1-2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- salt to taste
- 1 cup breadcrumbs (for coating)
- oil for shallow frying
Directions
- Preparing the Vegetable Mixture: in a big bowl mix the mashed potatoes chopped veggies onion green chilies ginger garlic paste cumin seeds turmeric coriander powder and salt. stir it good so everythings mixed well.
- Shaping the Cutlets: take some mixture in your hand n shape into round or oval patties. press them so they hold when frying.
- Coating with Breadcrumbs: spread breadcrumbs on a plate. roll each patty in breadcrumbs to cover all sides for a crunch crust.
- Shallow Frying Process: heat oil in a frying pan on medium. when oil is hot place cutlets gently. fry for about 3-4 minutes each side or till they turn golden brown. dont crowd the pan or they wont cook evenly.
- Serving Suggestions: once done put cutlets on paper towel to soak extra oil. serve warm with dips like mint chutney tamarind sauce or ketchup.
- Additional Tips for Preparation and Storage: you can keep uncooked patties in the fridge for a day or freeze em. just put parchment paper between layers so they dont stick.
Suitable Dips and Chutneys
veg cutlets go best with:
- mint chutney
- tamarind sauce
- ketchup
- yogurt sauce with herbs
Veg Cutlet Recipe
Equipment
- 1 mixing bowl
- 1 grater
- 1 chopping board
- 1 frying pan
- 1 spatula
- 1 plate
- 1 paper towels
Ingredients
- 2 cups mixed vegetables (carrots, peas, and potatoes) boiled and mashed
- 1 cup bread crumbs
- 1 medium onion finely chopped
- 2 green chilies green chilies finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tablespoons coriander leaves chopped
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- to taste salt salt
- 3 tablespoons all-purpose flour
- as required water water for binding
- for shallow frying oil oil
Instructions
- Start by boiling the mixed vegetables (carrots, peas, and potatoes) until tender. Drain and mash them in a mixing bowl.
- Add the finely chopped onion, green chilies, ginger-garlic paste, coriander leaves, cumin powder, garam masala, red chili powder, and salt into the mashed vegetable mixture. Mix well to combine all ingredients.
- Gradually add the bread crumbs to the vegetable mixture. If the mixture is too wet, add more bread crumbs until it holds its shape.
- Take a small amount of the mixture and shape it into small cutlets or patties.
- In a separate bowl, mix all-purpose flour with a little water to form a smooth batter.
- Dip each cutlet into the flour batter and then coat with bread crumbs for an extra crispy texture.
- Heat oil in a frying pan over medium heat. Carefully place the cutlets in the hot oil.
- Fry until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and place on a plate lined with paper towels to remove excess oil.
- Serve hot with chutney or ketchup.
