🥕 When Leftover Veggies Turn into Crunchy Magic
Soft inside. Crispy outside.
Served hot with chutney or ketchup.
Vegetable Cutlets are that perfect snack that’s part street-side magic, part home kitchen comfort.
Made with mashed potatoes, mixed veggies, and a blend of spices — coated with breadcrumbs and shallow-fried till golden. It’s a snack that fits every plate — from chai-time to starter trays.
Vegetable Cutlet
Ingredients
- 2 medium boiled potatoes
- ½ cup grated carrots
- ½ cup beans, finely chopped
- ¼ cup green peas
- 1 small onion, finely chopped
- 1–2 green chilies, finely chopped
- 1 tsp ginger paste
- ½ tsp garam masala
- ½ tsp red chili powder
- Salt to taste
- 2 tbsp chopped coriander
- 2 tbsp bread crumbs or roasted sooji (for binding)
- For coating ‘ frying:
- 2 tbsp maida + water (slurry)
- Breadcrumbs (to coat)
- Oil for shallow or deep frying
Instructions
- Cook the Veggies
- Steam or boil beans, carrots, peas until soft. Drain well so there’s no water.
- Mash and Mix
- In a bowl, mash potatoes and all veggies. Add spices, onion, green chilies, ginger, coriander, and crumbs/sooji. Mix well to form a dough.
- Shape ‘ Coat
- Shape into oval or round cutlets. Dip in maida slurry, then coat in breadcrumbs.
- Chill in fridge for 15 mins (optional for better crispiness).
- Fry Till Golden
- Heat oil. Shallow or deep fry cutlets on medium flame until crispy and golden on both sides.
- Serve Hot
- With ketchup, green chutney, or sandwich between pav for a quick burger!
🛒 What You’ll Need (Makes 8–10 cutlets):
2 medium boiled potatoes
½ cup grated carrots
½ cup beans, finely chopped
¼ cup green peas
1 small onion, finely chopped
1–2 green chilies, finely chopped
1 tsp ginger paste
½ tsp garam masala
½ tsp red chili powder
Salt to taste
2 tbsp chopped coriander
2 tbsp bread crumbs or roasted sooji (for binding)
For coating & frying:
2 tbsp maida + water (slurry)
Breadcrumbs (to coat)
Oil for shallow or deep frying
🍽️ How to Make It – Crunchy, Spicy, and So Satisfying
1. Cook the Veggies
Steam or boil beans, carrots, peas until soft. Drain well so there’s no water.
2. Mash and Mix
In a bowl, mash potatoes and all veggies. Add spices, onion, green chilies, ginger, coriander, and crumbs/sooji. Mix well to form a dough.
3. Shape & Coat
Shape into oval or round cutlets. Dip in maida slurry, then coat in breadcrumbs.
Chill in fridge for 15 mins (optional for better crispiness).
4. Fry Till Golden
Heat oil. Shallow or deep fry cutlets on medium flame until crispy and golden on both sides.
5. Serve Hot
With ketchup, green chutney, or sandwich between pav for a quick burger!
❤️ Why Everyone Loves a Good Cutlet
Great way to use leftover veggies
Kid-friendly and freezer-friendly
Customizable and easy to batch-make
Because crispy never goes out of style!
You might also enjoy: Chana Dal Bara – Crispy Lentil Fritters Perfect for Tea-Time Recipe, Masala Corn – A 10-Minute Spicy Snack You’ll Crave Recipe, Onion Pakoda – Crispy Fritters for Rainy Day Cravings Recipe, Khaman Dhokla – Fluffy, Tangy & Always Smiling Recipe.
Why You’ll Love This Vegetable Cutlet – Crispy Golden Patties Full of Veggie Goodness Recipe
- ✅ Packed with authentic Indian flavors from simple ingredients
- ✅ Straightforward recipe that works every single time
- ✅ A crowd-pleaser the whole family will love
Tips for the Best Vegetable Cutlet – Crispy Golden Patties Full of Veggie Goodness
- Prep all ingredients before you start — Indian recipes move fast
- Fresh spices make a noticeable difference
- Taste and adjust seasoning at every stage
- Don’t skip the tempering (tadka) step — it unlocks full flavor
What to Serve with Vegetable Cutlet – Crispy Golden Patties Full of Veggie Goodness
- Serve hot with roti, rice, or naan
- A side of fresh salad or raita completes the meal
- Leftovers reheat beautifully the next day
Storage & Reheating
Store leftovers refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of water, or microwave covered. Most Indian dishes taste even better the next day.