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    Home » Indian Recipes » Indian Main Course

    Vegetable Cutlet Recipe

    Jun 30, 2020 Modified: Jun 30, 2020 by Rekha Kakkar This post may contain affiliate links ·

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    Jump to Recipe Jump to Video

    Mixed Vegetable Cutlets popularly known as mix veg cutlets are perfect teatime snack. Inspired from Bengali vegetable Chop these are perfect vegetarian snack to serve as a afternoon snack or as appetiser for social get togethers. 

    Bake them, air fry them or deep fry them the vegetable cutlets are excellent snack, appetisers or veg starters to serve along with green chutney or sauce.  

    vegetable cutlet- Vegetable chop Bengali style

    These vegetable cutlets are great is quick snack to have in freezer. You can bake them, air fry or deep fry these cutlets, any which way they taste amazing.

    If you love those Delhi bakeries Veg cutlets these are the ones. Perfect crunch of chopped veggies in every bite and creaminess of paneer and spiced mashed potatoes and crunchy crispy outside. These are a perfect monsoon snack for you to enjoy.

    So boil a pot of masala chai or ginger chai and fry some cutlets to enjoy when next time you have a downpour or enjoying your afternoon tea in balmy winter Sun. 

    Veg Cutlet Ingredients

    Vegetable cutlet recipe is quite flexible. I use a variety of vegetables depending upon the availability and season.

    Vegetables for cutlet: Base is always of boiled mashed potatoes. Other than that I use, carrots, peas, grated beetroot, onions and fresh herbs.

    Spices and Seasonings: Fresh herbs like mint, green coriander, coriander powder, cumin powder, and chaat masala powder.

    Add Ons: Paneer for some creamy texture. If you like to make vegan cutlets you can tofu or mushroom and skip paneer. 

    Bread crumbs for binding and coating. 

    Oil for Frying or Air Frying

    How To Make Vegetable Cutlets?

    First step is making Potato and veggie mixture for cutlets.

    In a pan heat up a tablespoon oil. Add chopped onion, grated ginger and chopped green chill.  Cook them for 2 minutes on medium heat.

    Add in spices now, coriander powder, salt to taste, black pepper powder, red chilli powder, garam masala powder.

    Add a couple of tablespoons of water to prevent burning of the spices. Add in boiled peas, chopped and boiled carrots, chopped paneer or tofu and saute for 2 minutes.

    Add in boiled and mashed potatoes and mix with the vegetables. Switch off the heat and add chopped coriander. Mix and allow the mixture to cool down.

    Meanwhile, Prepare a thin paste by mixing maida/all purpose flour or gram flour, salt and water.

    Prepare small cutlets of the vegetable cutlet mix. First, dip them in the Thin watery paste and roll them over the bread crumbs. Press the cutlets lightly so that the bread crumbs stick to them.

    I prefer to use Panko bread crumbs for a nice crispy textur. You can also use use crushed cornflakes, semolina or rava or crushed papad and pan fry the cutlets or air fry them .

    How to Make Vegetable Cutlets {Video} 

    Recipe Notes and Tips to make Best Cutlets

    • Chop vegetables in small size. You can chop them with knife or use a food processor. Make sure not to pulse them too fine. 
    • After boiling drain carrots and peas nicely and while frying make sure to dry up any water if there.
    • You can pre-boil vegetables and potatoes and keep them in fridge. 
    • If you are deep frying or pan frying make sure oil is nicely heated to good smoking point for perfect frying. You can read these 5 tips to Deep fry for perfect texture and less oil absorption.
    • You can also Air-fry these cutlets. I would not recommend baking in oven though.
    • You can make cutlets in microwave if your microwave has slim-fry function which is a kind of Air fry only.

    Vegetable cutlet Bengali style

    To Make Vegetable Cutlets Gluten-Free

    There are two ways you can make them gluten-free.

    1. Replace All purpose flour with thin paste of gram flour which is gluten-free.
    2. If you substitute bread crumbs with crispy puffed rice (murmura in hindi) you can make them gluten-free. Or use gluten-free bread crumbs which are available in the super markets these days. 

    How To Serve Cutlets

    If you have frozen cutlets which you made ahead, it becomes super easy to make them. 

    Serve them with some mint-coriander green chutney, sweet and spicy Apple chutney,  tomato chutney or even tomato ketchup.

    Can Freeze these Vegetable Cutlets? 

    Yes you can make these cutlets ahead and freeze them.  So I always make some extra and freeze them. When we want a quick snack it's so easy to take out few cutlets and fry them or air fry them and enjoy them with our tea or coffee. 

    How To Freeze These Veg Cutlets?

    To freeze them, Shape them and prepare them till final step except deep frying or air frying. Lay them flat on a tray or plate in a single layer and place it in the freezer.

    After 2-3 hours when they are completely frozen take them out and pack nicely in a freezer safe container or ziplock bag. 

    How to Fry Frozen Cutlets?

    Do not thaw before frying. You will end up soggy and broken pieces. After taking them out of freezer straight way put them in air fryer or hot oil and fry as mentioned in recipe card below.

    More Cutlet Recipes that You Can Try

    Crispy Paneer bites,

    Air Fryer Broccoli and Cheese Nuggets

    Soya Cutlets 

    Cheese Potato Shotz

    Matar Paneer Cutlets

    Masoor Dal/Red Lentil Cutlets

    Rajma Tikki Recipe

    Matar Paneer Cutlets

    Paneer Ki Tikki

    Originally Published on 18 June 2018. Updated with new information on 30June 2020.

     

    vegetable cutlet - Bengali Vegetable chop

    Vegetable Cutlet- Vegetable Chop

    4.50 from 4 votes
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: indian cuisine
    Keyword: Aloo snack, cutlet, teatime snack, veg cutlet, Vegetable chop, vegetable cutlet
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 234kcal
    Author: Rekha Kakkar

    Ingredients

    • 75 grams Carrots grated
    • 250 grams Potato boiled and mashed
    • 75 grams Peas
    • 50 grams paneer finely diced
    • 1 green chillies finely chopped( Hari mirch)
    • 1- inch ginger grated
    • ½ teaspoon coriander powder
    • ¼ teaspoon red chili powder
    • 1 teaspoon salt
    • 60 grams Breadcrumbs for coating
    • 3 tablespoon vegetable oil for frying
    • 1 teaspoon garam masala Optional

    For coating slurry,

    • 3 tablespoon all purpose flour
    • 6 tablespoon water

    Instructions

    How to Make Cutlet

    • In a pan heat up a tablespoon oil. Add chopped onion, grated ginger and chopped green chilli.
    • cook them for 3-4 minutes on medium heat.
    • Add in spices now, coriander powder, salt to taste, black pepper powder, red chilli powder, garam masala powder.
    • Add a couple of tablespoons of water to prevent burning of the spices. Add in boiled peas, chopped and boiled carrots, chopped paneer or tofu and saute for 2 minutes.
    • Add in boiled and mashed potatoes and mix with the vegetables. Switch off the heat and add chopped coriander. Mix and allow the mixture to cool down.
    • Meanwhile, Prepare a thin paste by mixing maida/all purpose flour or gram flour, salt and water.
    • Prepare and shape small cutlets of the vegetable cutlet mix. You can shape them round, oblong, Cigar shaped or flattened disks.
    • First, dip them in the Thin watery paste and roll them over the bread crumbs. Press the cutlets lightly so that the bread crumbs stick to them.
    • Now at this stage you can either freeze them (I have shared in recipe notes above) or fry them and enjoy immediately.

    To Deep-fry Cutlets

    • Now heat oil for frying in a deep dish pan in medium high flame till smoky. 
    • When oil is hot enough deep-fry the cutlets on medium-low flame, till they turn golden brown and crispy.
    • Drain them on a paper towel to remove excess oil and serve them hot and crispy with chutney or sauce. 

    To Air-Fry the Cutlets

    • Pre-heat the air fryer at 200 degrees for 5 minutes.
    • Spray the cutlets with oil on the both sides
    • Lay the cutlets in a single layer. Air Fry them in the air fryer for 7 minutes each side at 200 degrees or until golden and crisp.

    Video

    Notes

    • Chop vegetables in small size. You can chop them with knife or use a food processor. Make sure not to pulse them too fine. 
    • After boiling drain carrots and peas nicely and while frying make sure to dry up any water if there.
    • You can pre-boil vegetables and potatoes and keep them in fridge. 
    • If you are deep frying or pan frying make sure oil is nicely heated to good smoking point for perfect frying. You can read these 5 tips to Deep fry for perfect texture and less oil absorption.
    • You can also Air-fry these cutlets. I would not recommend baking in oven though.
    • You can make cutlets in microwave if your microwave has slim-fry function which is a kind of Air fry only.

    Nutrition

    Calories: 234kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 8mg | Sodium: 749mg | Potassium: 135mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3313IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 1mg

    More Indian Main Course

    • Malai Ki Sabzi
    • High Protein Tempeh Pulao
    • Palak Chole
    • Dal Fry Recipe
    1600 shares
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Atika

      June 19, 2018 at 5:59 pm

      5 stars
      These look delicious!

      Reply
    2. Sunita. Shahani

      June 19, 2018 at 7:23 pm

      5 stars
      This looks yumm!

      Reply
    3. Nilanjana Adhikary

      June 20, 2018 at 1:04 am

      4 stars
      This is surely veg cutlet but not bengali style veg cutlet please ??

      Reply
      • Rekha Kakkar

        June 24, 2018 at 2:24 pm

        It is Bengali style cutlet but I guess what you are saying is beetroot cutlet Yes it is not that one.

        Reply
    4. Lisa

      June 20, 2018 at 4:04 pm

      4 stars
      certain ingredients mentioned in the the method, don't feature in the ingredients list

      Reply

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