Veg Cutlet

Crispy Veg Cutlet are Indian tea time snack made using a variety of vegetables. These are mostly fried until crisp and browned but you can definitely bake or air fry or bake them for a healthier version. Here is how to make it.


  • ▢1 tbsp Vegetable Oil
  • ▢½ cup Onion (Finely Chopped)
  • ▢1 tsp Ginger (Finely Chopped)
  • ▢½ cup Carrot (Grated)
  • ▢½ cup Cabbage (Shredded)
  • ▢¼ cup Beans (Finely Chopped)
  • ▢¼ cup Corn (Softened)
  • ▢¼ cup Peas (Softened)
  • ▢2 tsp Green Chillies (Finely Chopped)
  • ▢Salt to taste
  • ▢2 tsp Chaat Masala
  • ▢½ tsp Garam Masala Powder
  • ▢½ tsp Black Pepper Powder
  • ▢½ cup Paneer (Grated)
  • ▢1 cup Potatoes (Boiled and Mashed)
  • ▢2 tbsp Fresh Coriander (Chopped)
  • ▢1 tbsp Fresh Mint (Chopped)
  • ▢1 tbsp Lemon Juice
  • ▢½ cup Bread Crumbs

For the coating

  • ▢½ cup All Purpose Flour
  • ▢½ tsp Salt
  • ▢¼ tsp Black Pepper Powder
  • ▢1 and ½ cup Bread Crumbs
  • ▢Oil for frying


  • Heat oil in a pan.
  • Add onions and ginger and fry for 2-3 minutes.
  • Add carrot, cabbage, beans, corn, peas and green chillies and cook for 2-3 minutes.
  • Now add salt, chaat masala, garam masala and black pepper powder and mix well.
  • Remove the pan from heat and let the mixture cool down a bit.
  • Add paneer, potatoes, coriander, mint, lemon juice and bread crumbs in the cooled vegetables and mix well.
  • Mix all purpose flour, salt, black pepper powder in a bowl.
  • Add little water and make a thick slurry.
  • Make small patties from the veggie mixture and dip them in the flour slurry.
  • Coat with breadcrumbs.
  • Fry in medium hot oil until golden brown.
  • Drain on a tissue lined plate.
  • Serve hot.

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