Go Back

Crispy Indian Veg Cutlet

Golden, crunchy vegetable cutlets packed with potatoes, mixed vegetables, and aromatic Indian spices, perfect for tea-time snacks and party appetizers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Indian, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Mixture
  • 4 potatoes boiled and mashed
  • 1 cup carrots boiled and finely chopped
  • 1 cup green peas boiled
  • 0.5 cup green beans cooked and chopped
  • 2 green chilies finely chopped
  • 1 tbsp ginger grated
  • 0.25 cup coriander leaves chopped
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 0.5 tsp turmeric powder
  • 0.5 tsp red chili powder
  • 1 tsp salt
  • 2 tbsp cornflour
Coating
  • 1 cup breadcrumbs
  • 3 tbsp all-purpose flour
  • 0.25 cup water
  • as needed oil for frying

Equipment

  • Mixing bowls
  • Frying pan
  • Slotted spoon
  • Tray

Method
 

  1. Boil and mash the potatoes. Cook and drain all vegetables thoroughly.
  2. Combine vegetables, spices, coriander leaves, and cornflour in a large bowl.
  3. Mix thoroughly until a firm dough-like mixture forms.
  4. Shape the mixture into oval or round cutlets.
  5. Prepare a smooth slurry using flour and water.
  6. Dip each cutlet into the slurry and coat evenly with breadcrumbs.
  7. Heat oil over medium heat and fry cutlets until golden brown on both sides.
  8. Drain on paper towels and serve hot with chutney or ketchup.

Notes

For extra crispiness, chill coated cutlets for 30 minutes before frying. Can also be baked or air-fried.