Vegetable Cutlets are crispy, golden patties made with mashed vegetables, potatoes, and spices, coated with breadcrumbs and shallow or deep-fried. These are perfect as an evening snack, party appetizer, or burger filling. If you want to Vegetable Cutlets Recipe in hindi to visit our website hubrecipes.

Ingredients (Makes 10-12 cutlets)

For the Cutlet Mixture

• 2 medium potatoes (boiled & mashed)

• ½ cup carrots (grated or finely chopped & boiled)

• ½ cup green peas (boiled & mashed slightly)

• ½ cup beans (finely chopped & boiled)

• 1 green chili (finely chopped, optional)

• ½ tsp ginger paste (for extra flavor)

• ½ tsp turmeric powder

• ½ tsp red chili powder (adjust to taste)

• ½ tsp garam masala

• ½ tsp chaat masala or amchur (dry mango powder) (adds tanginess)

• ½ tsp salt (adjust to taste)

• 2 tbsp chopped coriander leaves

For Coating & Frying

• 2 tbsp all-purpose flour (maida) or cornstarch (for slurry)

• ¼ cup water (to make a thin batter)

• ½ cup breadcrumbs (for coating) (for extra crispiness)

• Oil (for shallow or deep frying)

Instructions

Step 1: Prepare the Cutlet Mixture

1. In a large bowl, combine mashed potatoes, carrots, peas, beans, and green chili.

2. Add ginger paste, turmeric, red chili powder, garam masala, chaat masala, and salt.

3. Mix well and shape into small round or oval cutlets.

Step 2: Prepare the Coating

1. Mix all-purpose flour (or cornstarch) with water to make a thin slurry.

2. Dip each cutlet in the slurry, then coat with breadcrumbs evenly.

Step 3: Fry the Cutlets

1. Heat oil in a pan for shallow frying or deep frying.

2. Fry cutlets on medium flame until golden brown & crispy on both sides.

3. Drain on a paper towel to remove excess oil.

Serving Suggestions

✔ Serve hot with green chutney, tomato ketchup, or spicy garlic chutney.
✔ Enjoy as a burger patty or stuff in a sandwich.
✔ Pair with hot tea for a delicious evening snack.

Tips for the Best Cutlets

✔ For extra crunch, double coat with breadcrumbs.
✔ To make it healthier, bake at 180°C (350°F) for 20-25 minutes or air-fry at 200°C for 15 minutes.
✔ For a South Indian twist, add curry leaves & mustard seeds.
✔ To prevent breaking, refrigerate cutlets for 15-20 minutes before frying.