Crisp at the edges and tender through the middle, Veg Cutlet is a Indian snack made with potatoes, carrots, and green peas in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.