Vegetable Cutlet

Vegetable Cutlet

Vegetable cutlet is a popular south Indian snack made with boiled vegetables and spices. This is a slightly different version of the vegetable cutlets you get at the south Indian restaurants. It is a deep fried snack but I shallow fry it on a non stick pan to make it less oily. You can have it as an appetizer or a tea time snack.

These cutlets can be prepared ahead of time and fried just before eating. You can freeze them and use them when required. The pungent and spicy taste of fennel seeds, garlic, and green chillies is the USP of these cutlets.

Vegetable Cutlet

If you find the cutlets dough watery, you can add ¼ cup of bread crumbs. This will soak the water and also add texture and flavor to the cutlets. I used the Japanese panko bread crumbs. You can use any bread crumbs. You can also use semolina (rava) to coat the cutlets. It adds crunch to the cutlets. You can deep or shallow fry these cutlets depending on your taste.

These cutlets should be served hot with fresh salad and tomato ketchup. Vegetable cutlets also go well with hot tea.

Vegetable Cutlet

Ingredients

Makes 16 cutlets

  • 3 potatoes chopped
  • 2 carrots chopped
  • 8-10 beans chopped
  • ¼ cup green peas
  • ¼ cup gram flour (besan)
  • ¼ cup rice flour
  • ¼ cup bread crumbs
  • 5-6 green chillies
  • 5-6 cloves of garlic
  • Bunch of coriander (approximately ½ cup)
  • 1 tbsp fennel seeds (saunf)
  • ¼ cup all purpose flour (maida)
  • ½ cup water
  • cups of bread crumbs or rava to coat the cutlets
  • oil to fry the cutlets

Recipe

Grind the green chillies, garlic, coriander and fennel seeds to a paste and keep aside.

Pressure cook the potatoes, carrots, beans and green peas till they are soft. Once cooled, squeeze out all the water and mash the vegetables. Put the vegetables in a mixing bowl. Add the gram flour, rice flour, bread crumbs, ground paste, and salt. Mix well. Adjust the seasoning at this stage. Roll into sixteen oval cutlets.

Make a thin watery paste of all purpose flour and water. Dip the cutlet in this water and roll it in rava or bread crumbs. Refrigerate the rolled cutlets for an hour. Deep fry in hot oil or shallow fry on a non stick pan using little oil. Serve hot.

2 thoughts on “Vegetable Cutlet

  1. One day I tried this south Indian snacks cutlet. I just only make dough of besan and the mixed potato masala. I baked it like a tikki. Though it was tasty but it doesn’t give so much taste as the one original cutlet gives. I just want to know only one thing that how much time it should be fried in the oil.

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    • Hi Sahil, you can roll it in breadcrumbs or semolina and fry it in hot oil till its brown and crisp on both sides. Exact time it takes to cook depends on the intensity of the flame. I would recommend frying it on a medium flame and not more that 3-4 at a time.

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