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Teatime Snacks: How to Make Vegetable Cutlets (Veg Cutlets)

Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.

Vegetable Cutlets (Veg Cutlets)

Vegetable Cutlets (Veg Cutlets)

A Delectable and Healthy Snack

Vegetable cutlets are a healthy option for evening snacks. I often make them as after-school snacks for my children and serve them with mint-coriander chutney and tomato sauce.

Nutritionally, vegetable cutlets make a very healthy snack because they're packed with vegetables and spices. When served with tomato sauce, you get the nutrients of tomatoes, too.

Prep timeCook timeReady inYields

30 min

15 min

45 min

6 servings

Ingredients

  • 4 or 5 slices of bread
  • 1 1/2 cup potato, boiled, mashed
  • 1/2 cup carrot, cut in tiny cubes or finely chopped
  • 1/4 cup pepper (red or green), cut in tiny cubes
  • 1/2 cup cabbage, finely chopped
  • 1/4 cup cauliflower, finely chopped
  • 1/8 cup beets, finely chopped
  • 1/8 cup green peas, dried peas soaked in water for 6 hours or fresh green peas
  • 1/8 cup onion, finely chopped
  • 1/4 + 1/4 cup semolina and breadcrumbs, mix, for coating the cutlets
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon coriander-cumin powder, optional
  • 1/4 teaspoon sugar, optional
  • 1/2 teaspoon salt, or to taste
  • 4 tablespoon oil + ghee or oil alone, for shallow frying the entire dough
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Instructions

  1. Wash and prepare vegetables as directed. Boil potatoes. Remove the outer skin. Mash, keep aside. Cook all the other vegetables in a pressure cooker without adding any water or liquid. Combine mashed potato and cooked vegetables.
  2. Add red chili powder, coriander-cumin powder (optional), garam masala powder, sugar, salt, and torn bread slices to the vegetable mix. Mash it all together, making a firm dough. If you find it's too wet or loose, add more bread.
  3. Pinch off a big, lemon-sized piece of dough. Make the cutlet by pressing the dough into your palm. You can shape it into either an oval or a heart shape. Coat them with the semolina-breadcrumb mix.
  4. Heat two teaspoons of oil and ghee mix in a pan. Fry the cutlets in a shallow bath of oil, turning over when one side looks brown. You want both sides to get that perfect golden-brown color. This may take about four minutes on medium-high. You can cook 4-5 cutlets in one batch. Repeat the procedure for all your cutlets.
  5. Put the cutlets on a plate. Serve 2-3 cutlets to each person, with green mint-coriander chutney and tomato sauce. Enjoy!

Photo Guide

Step one: Chop the veggies as per instructions.

Step one: Chop the veggies as per instructions.

Step two: Make a firm and pliable dough with cooked vegetables, bread slices, spices, and salt.

Step two: Make a firm and pliable dough with cooked vegetables, bread slices, spices, and salt.

Step three: Make cutlet shapes out of the dough. Shallow fry them on a pan. Serve them hot with mint-coriander chutney or tomato sauce. Enjoy!

Step three: Make cutlet shapes out of the dough. Shallow fry them on a pan. Serve them hot with mint-coriander chutney or tomato sauce. Enjoy!

Yummy Vegetable Cutlets

Yummy Vegetable Cutlets

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