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vegetable cutlet - Bengali Vegetable chop

Vegetable Cutlet- Vegetable Chop

4.5 from 4 votes
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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