Vegetable Cutlets Recipe

Vegetable Cutlets Recipe

Cuisine: Indian

Total Time:

45 minutes(Cooking)


35 cutlets


4onions, finely chopped
3-4green chilis
2 1/2 tspginger, finely chopped
2 1/2 tspgarlic, finely chopped
1/2 tspturmeric powder
2 tspcoriander powder
1/2 tspfennel powder
1 tspgaram masala
1-1.5 tsppepper powder
4.5-5 cupsvegetables, chopped
2-3 tbspcoriander leaves, chopped
2 cupsbreadcrumbs
1/2 cupsemolina (optional)
3-4 tbspplain flour
curry leaves


  1. Boil and mash the potatoes. Let cool completely.
  2. Microwave the chopped veggies at 100 % power for 4-5 minutes. You can steam it on stove top also, instead of using microwave.
  3. Heat oil in a wide pan. Add the chopped onion and cook until it becomes soft and starts browning.
  4. Add chopped ginger, garlic,green chilli and curry leaves. Cook for 2-3 minutes or until the raw smell goes.
  5. Add all the masala powders and mix well. Cook for another 2-3 minutes.
  6. Add the cooked veggies and salt, mix well.
  7. Add chopped coriander leaves. Combine and continue to cook for 5 more minutes on low flame.
  8. Let the veggie mixture cool completely.
  9. Add the mashed potatoes to the veggie mixture and mixwell. Make sure there are no lumps. Shape the mixture as per your liking.
  10. Make a medium thick paste with plain flour and water.
  11. Mix together the breadcrumbs and semolina (if using).
  12. Dip the shaped cutlets in this batter and roll in bread crumbs.
  13. At this stage the cutlets are ready to freeze. You can store it in a ziploc bag and freeze it for 1-2 months. Keep the frozen cutlets at room temp for 30-45 mins before frying.
  14. To fry the cutlets, heat oil in a pan on medium – high flame. When the oil is really hot (not smoking) add the cutlets and fry it until golden in colour.
  15. Drain on a paper towel and serve hot with tomato ketchup.


  • Vegetables: carrots, beans, cabbage, beetroot
  • If you do not mind using eggs: make batter with 2 egg whites and plain flour to coat the cutlets

Recipes you might also like