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How to make veg cutlets at home?

Homemade Crispy Veggie Cutlets Recipe

Crispy Veg Cutlet Recipe 

 Crispy Vegetable Cutlet recipe—made to feel warm, approachable, and just like the ones you’d buy at your favorite street stall.

Crispy Vegetable Cutlets

Ingredients

  • Oil: 1 tbsp (for sautéing) + enough for deep‑frying

  • Green chilies: 2, finely chopped

  • Ginger: 1″ piece, finely chopped

  • Onions: 2 small-to-medium, finely chopped

  • Green peas: 4 tbsp

  • Beetroot: 3–4 tbsp, grated

  • Carrot: 1 small, chopped

  • Green beans: 5–6, sliced

  • Salt: 1 tsp, or to taste

  • Coriander powder: ½ tsp

  • Red chili powder: ½ tsp

  • Garam masala: ½ tsp

  • Dry mango powder (amchoor): ½ tsp

  • Fresh coriander leaves: 1 tbsp, chopped

  • Potatoes: 5 medium, boiled and mashed

For the coating:

  • All‑purpose flour (maida): ½ cup

  • Water: just enough to make a smooth batter

  • Breadcrumbs: ½ cup, toasted if possible

Instructions

  1. Sauté the aromatics
    Heat 1 tbsp oil in a kadhai (or deep skillet) over high flame. Add the chopped green chilies and ginger—sauté for 25–30 seconds until fragrant.    

  2. Cook the onions & veggies
    Toss in the finely chopped onions and the peas. Stir-fry for about 2 minutes. Add the grated beetroot, chopped carrot, and sliced beans. Cook for another 2–3 minutes, until the vegetables are just tender but still retain a bit of bite.                                        

  3. Spice it up
    Sprinkle in the salt, coriander powder, red chili powder, garam masala, and amchoor. Add the chopped coriander leaves. Stir everything together and roast for 3–4 minutes, letting the spices cling to the vegetables. You’ll see the mix start to glisten and the color brighten.                                                         

  4. Combine with potatoes
    Pour in the mashed potatoes. Mix thoroughly, mashing and folding so that the potatoes absorb all the spice–veg goodness. Cook for another 2–3 minutes, then turn off the heat and let the mixture cool completely.                      

  5. Shape the cutlets
    While the filling cools, make your batter: whisk the maida with a pinch of salt and enough water to create a smooth, lump‑free batter—not too thick, or too runny (aim for pancake consistency). Spread the breadcrumbs in a shallow bowl.                                       

    When the filling is cool, scoop out golf‑ball–sized portions and flatten them into patties about ½″ thick. You should get around 16 cutlets.                     

  6. Coat the cutlets
    Dip each patty first into the maida batter, letting the excess drip off, then press into the breadcrumbs so it’s evenly coated all over. Shake off any extra crumbs.                                                

  7. Deep‑fry to golden perfection
    Heat oil in a deep pan over medium‑high heat. Carefully slide in the cutlets, frying in batches so they have room to turn. Fry until a rich golden‑brown on both sides (about 3–4 minutes per side), turning once for an even crust.                                                      

  8. Serve and enjoy!
    Drain on kitchen paper. These cutlets are best piping hot—crispy on the outside, soft and flavorful inside. Serve them with ketchup, mint chutney, or your favorite dipping sauce.

Crispy Veg Cutlet is ready to Serve 


Pro tip: If your breadcrumbs aren’t store‑bought, simply toast a few slices of bread until crisp, then blitz into coarse crumbs. It adds an unbeatable crunch!

Enjoy these cutlets as a snack, in burgers, or alongside tea for a perfect teatime treat. Let me know in comment, how they turn out!

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