🥕 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.
🛒 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!
The Pinch of Masala 