Veg cutlet is a popular Indian dish made from steamed vegetables, mashed potatoes and bread slices mixed with spices. It’s coated with breadcrumbs and shallow-fried for a crispy texture. Usually served with tomato ketchup, this cutlet is a great tea-time snack or side dish with rice. It’s a fun way to get picky kids to eat their veggies. Its crunchy texture is sure to be a hit with both kids and adults.
Veg Cutlet: A Global Favorite with Local Twists
Cutlets aren’t just famous in India; they’re loved worldwide, with each region having its own twist to match local tastes. You can find them made with all kinds of meat, and sometimes even with lard. Usually enjoyed as an appetizer, a side dish, or a snack, they’re a favorite for many, especially because they come in all shapes and their fried, crunchy texture is so eye-catching.
Veg Cutlet: A Staple at Indian Functions
In India, veg cutlet is often a top choice on the menu at any function. No matter the variety of dishes available, cutlets are usually the first to be grabbed. Their crispy exterior and soft interior leave everyone craving more.
Healthier Alternatives for Veg Cutlet
Baking Instead of Frying
For a healthier option, bake breaded veg cutlet instead of frying. Preheat your oven to 375°F (190°C). Place the cutlets on a greased baking sheet and bake for 20-25 minutes. Flip them halfway through until they are golden brown and crispy.
Air Fry
To air fry the veg cutlet, begin by preheating the air fryer to 360°F (180°C). Lightly spray some oil on a baking sheet and place the veg cutlets on the tray, ensuring they are not overcrowded. Air fry for 16-20 minutes, or until they turn golden brown, flipping them occasionally for even cooking.
Tips for Perfect Veg Cutlet
- Use Fresh Vegetables:
Choosing fresh vegetables is key to the taste and texture of your veg cutlet. Fresh veggies keep their natural flavors, making your dish more vibrant and satisfying.
- Do Not Oversteam:
Don’t steam the vegetables for too long, or they might lose their crunch. Aim for that perfect tender-crisp texture to give your cutlets the right bite and consistency.
- Perfect Frying Temperature:
When frying cutlets, make sure the oil is at the right temperature. If it’s too hot, the breadcrumbs will burn instantly. If it’s not hot enough, the cutlets will soak up too much oil and turn soggy. Heat the oil properly before adding the cutlets for the best results.
Vegetable Variations for Cutlets
While I’ve chosen common vegetables for a veg cutlet, you can swap in alternatives like corn, beets, cauliflower, spinach, sweet potato, or even tapioca. Keep in mind that changing the vegetables will alter the flavor, resulting in a taste that could be sweet, mild, rich, savory, or earthy, depending on your choice.
Serving Suggestions
I prepared veg cutlet as a starter, and they were a hit when served alongside Peas Pulao, raita, and pappadum. Both dishes were simple to make, and the combination was so addictive that the entire batch of cutlets disappeared quickly. If you are just making this for a snack, you can also serve these cutlets with a variety of sauces, such as ketchup, mayonnaise, ranch dressing, or any other condiment you prefer.
More Snacks Options:
If you’re searching for more snack recipes, feel free to explore the options below:
Vegetable cutlets are the perfect way to incorporate vegetables into your diet while also satisfying your cravings for a crispy snack. Give this recipe a try and impress your family and guests.
Veg Cutlet
Description
Breaded Veg Cutlets are a delightful and versatile snack that brings together a medley of vegetables in a crispy coating. Perfect for tea-time or as an appetizer, these cutlets are both nutritious and delicious. The combination of mashed potatoes, carrots, French beans, green peas, and cabbage gives a rich, earthy flavor complemented by the warmth of ginger and green chili paste. Coated with breadcrumbs and fried until golden brown, these cutlets offer a satisfying crunch with each bite. Easy to make and loved by all age groups, Breaded Veg Cutlets can be served with tangy tomato ketchup or a green chutney, making them an irresistible treat for any occasion.
Ingredients for the Breaded Vegetable Cutlet
Instructions on how to make the Breaded Vegetable Cutlets
Instructions on how to make the Breaded Vegetable Cutlets
Instructions on how to make the Breaded Vegetable Cutlets with step-by-step photos
-
Preparing the Vegetables
Boil the potatoes in medium flame for 10-12 mins. Peel the skin and mash them smoothly.
-
Add the sliced carrots, French beans, green peas, and cabbage in a steamer basket to steam for 5 mins.
-
Remove from the steamer and strain the vegetables without any excess water retained on them. Set aside.
-
Mixing the Ingredients
In a mixer jar, add the ginger and green chillies with a little water to grind into a smooth paste. Set aside.
-
In a pan, add oil. Once the oil becomes hot, add the sliced onion and the green chilli paste and sauté in medium flame until light golden brown.
-
Add the steamed vegetables and mashed potatoes and sauté in medium flame for another 2 mins. Add the salt and garam masala and sauté for 1 more min. Transfer the mixture to a bowl to cool down.
-
Shaping and Frying the Cutlets
Take 3 slices of bread and remove the crusts. Dip them into a bowl of water one by one and squeeze off the excess water.
-
Add the bread to the vegetable mixture and mix evenly with your hands. Add the cornflour and 1/4 cup breadcrumbs and mix until well incorporated.
-
Take a ball the size of a large lemon and press it on your palms for a round shape. Coat it in a bowl of breadcrumbs until well coated.
-
In a pan, add oil and drop the vegetable cutlets one by one. Fry in medium flame for 3 mins on each side until golden brown.
-
Serve hot with tomato ketchup.
