02-Veg Cutlet

Veg Cutlet | Tasty Side Dish | Delicious Indian Snacks

Veg cutlets, also referred as Indian vegetable patties, are a delicious Indian snack that are suitable for any occasion. Vegetables, breadcrumbs, spices, and herbs are combined to make veg cutlets. This side dish has soft, flavourful contents inside but it’s crispy on the outside. Vegetable cutlets will be a perfect option if you’re seeking for an easy to cook delectable side dish for your guests. Make some veggie cutlets using the step-by-step instructions in this video to treat your taste buds to a tasty Indian snack!

02-Veg Cutlet

Veg Cutlet | Tasty Side Dish | Delicious Indian Snacks

Veg cutlets,also referred as Indian vegetable patties, are a delicious Indian snack thatare suitable for any occasion.
Prep Time 10 minutes
Cook Time 45 minutes
Course Appetizer
Cuisine Indian
Servings 4 people


  • 100 gm Beet
  • 100 gm Carrot
  • 1 bunch Cilantro
  • 1 pcs Chilli
  • 75 gm Potato
  • 20 gm Ginger
  • 150 gm Boiled potato
  • 1 tsp Cumin seeds
  • 2 pcs Red chilli
  • 1 tsp Coriander seeds
  • 100 ml Vegetable oil
  • ½ tsp Turmeric powder
  • 1 tsp Cumin seeds
  • 50 gm Peanuts
  • 50 gm Breadcrumbs
  • 1 tsp Salt
  • 30 gm Corn flour


  • Let’s start by chopping cilantro.
  • Cut the chilli into small pieces.
  • Shred ginger, carrot and beets. Keep these aside for later use.
  • Heat up the kadai without any oil, then add coriander seeds, cumin seeds and dry red chilli on to it. Fry them on the heat for about 5 minutes until they turn into dark color.
  • When frying is done, take them out of the kadai and put into a grinder. Grind them to make a nice mixture of cumin, coriander and chilli. Keep this spice mixture side for a later use.
  • Now heat up the kadai and add about 25ml oil to it.
  • When the oil is hot, add peanuts to fry for about 2 minutes until they turn nice brown color.
  • Take out fried peanuts and crush them into smaller pieces using a crusher. When ready, keep them aside for later use.
  • Smash the boiled potatoes and keep aside.
  • There will be some oil left on the kadai after frying peanuts. Let’s heat it up and then add shredded ginger, cut chillies, shredded beets and carrots.
  • Mix them well using a spatula and start cooking.
  • Now add salt, turmeric powder and grinded cumin, coriander and red chilli. Mix all spices well with the vegetables and keep them cooking.
  • When mixing is done, add crushed peanuts, chopped cilantro and again mix them with the vegetables to cook.
  • Finally add smashed potatoes and mix with the vegetables and spices for about 5 minutes to cook properly.
  • When the vegetables are cooked properly and creates a nice evenly mixed paste take it out of the kadai.
  • Mix some water with the corn flour and prepare a thin batter. We will use this to bond vegetable paste and breadcrumbs together.
  • Now use the vegetable mixture and make cutlets in shape of your choice.
  • When all cutlets are shaped up, take one at a time, dip into corn flour batter and them give a nice coating of breadcrumbs.
  • When cutlets are all ready to fry, heat up about 75ml oil on kadai.
  • Then add cutlets onto to the hot oil. You can fry them into multiple batches. Keep space ono kadai so that they are fried properly.
  • After few minutes, flip the cutlets on to the other side. Keep flipping them to the other side every 1-2 minutes so that they are fried evenly and also you keep checking that they are not over fried or burnt.
  • When the cutlets turn into nice deep brown color, they are done. Pick them up from kadai and serve hot.



Try cutlets with tomato ketchup dip, sliced cucumber and onions at side.
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