Great for snack time, this Veg Cutlet is made with vegetables like potatoes, beans, carrots & peas. These are lightly spiced and pair perfectly with a cup of chai.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 9 cutlet
  • Category: Snack
  • Cuisine: Indian

Ingredients

  • 2 medium potatoes (400 grams)
  • 2 medium carrots (12 grams)
  • 1/2 cup green peas
  • 3/4 cup green beans (chopped)
  • 1 teaspoon ginger (chopped)
  • 1 green chili (chopped)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon salt (or to taste)
  • 1.25 cups bread crumbs (divided, I used panko bread crumbs)
  • 1/4 cup cornstarch
  • 1/4 cup all purpose flour
  • 1/2 cup water
  • 3-4 tablespoons oil (to cook the cutlets, I used avocado oil)

Method

  1. First, peel and then chop the potatoes into 1/2 inch pieces. Cut carrots into rounds and also chop the beans into small pieces. Place all the veggies along with green peas on a steamer basket. Steam until they are cooked but not mushy. I used steaming basket and steamed in Instant for 2 minutes (with 1 cup water in main pot) and let the pressure release naturally. You can steam them using a stove-top steamer as well.
  2. Transfer all steamed veggies into a bowl and then mash using a potato masher. Then add chopped ginger, green chili, black pepper, cumin powder, garam masala and salt.
  3. Add 1/2 cup breadcrumbs (I used panko bread crumbs) and mix until everything is well combined.
  4. Take a small round portion from the mix and then give it a round shape. I used a round cookie cutter to make them even and got 9 culets, of around 60 grams each. You can shape these in any way you like- oval, heart shape etc.
  5. To a bowl add cornstarch, flour and water and mix to form a smooth paste.
  6. Take one prepared cutlet and dip it in prepared cornstarch-flour paste.
  7. Take the remaining 3/4 cup breadcrumbs in a plate and then roll the cutlet into it after dipping in the cornstarch-flour paste. Make sure both sides are well coated with the breadcrumbs.
  8. Heat 3 to 4 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the prepared cutlet onto the pan. Fry for 4 to 5 minutes, then flip the cutlets and fry the other side as well until both sides turn golden-brown in color. Serve with cilantro chutney or ketchup.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.