Veg Cutlet Recipe

Veg Cutlet Recipe
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Crispy, delicious, and made from scratch are just adjectives that describe these Cutlets.


Vegetables needed in this recipe: 

  • Carrots.
  • Cabbage.
  • Potatoes.
  • beans in the pod
  • Sweet, juicy, ripe corn.
  • “Green peas”
  • Onions.
  • Fresh green chillies.

As a binding agent and a softening agent, paneer has been used with the vegetables in this dish. Tofu or soya granules may also be substituted for paneer in this recipe.

Spices will be needed to enhance the flavour of the vegetables and paneer:

  • Ginger.
  • Chaat powder
  • Powdered Garam Masala Spice
  • Powdered black pepper.
  • The best kind of cilantro is the fresh stuff (coriander).
  • Leaves of the mint plant.
  • Salt.

These basic vegetable cutlets are given a good kick of flavour and spice by adding these ingredients. Depending on your preference, you may vary the number of spices used.

All-Purpose Flour- To finish off the dish, they’re coated in a slurry of all-purpose flour mixed with salt, black pepper, and water.

Bread Crumbs-Breadcrumbs are used to coat the cutlets after being dipped in the slurry. The outer layer gets a beautiful crispy crust as a result. To make the cutlets more crispy, you may use crushed cornflakes for the breadcrumbs.


  • In a small saucepan, warm one tablespoon of vegetable oil. 12 cup finely chopped onions and a tsp. Finely chopped ginger to heated oil and cook for 2-3 minutes over high heat.
  • The pan was seasoned with onion and ginger.
  • Sautee 12 cup grated carrot, 12 cup shredded cabbage, 14 cup finely chopped green beans and two teaspoons minced green chillies in the remaining oil for 2-3 minutes. Add 14 cups sweet corn and 14 cups green peas.
  • Toss in the remaining ingredients to the skillet.
  • Put two teaspoons chaat masala in with the salt and mix well. Add a teaspoon of garam masala and a half-salty dash of black pepper powder to the mix as well.
  • The pan has been seasoned with the spices you’ve chosen.
  • The mixture should cool down before being removed from the pan. You may add a half teaspoon of paneer, two tablespoons cilantro, one tablespoon mint, one tablespoon lime juice, and half a cup of bread crumbs to the cooked vegetables to make them more flavorful. Set aside the mixture.
  • When it’s all cooled down, the ingredients are combined: paneer, mashed potato, cilantro, mint, lime juice, and bread crumbs.
  • Combine 12 cups of all-purpose flour, 12 teaspoon salt, and 14 teaspoons black pepper powder in a small bowl. Make a thick slurry by adding 14 cups of water.
  • Made a slurry of flour.
  • Using the vegetable mixture, form tiny patties. They may be fashioned into a ball or a cylinder.
  • Using a pan, make a few little patties.
  • Keep 1 and 12 cups of bread crumbs and the flour slurry on the platform. Flour slurry: Dip the cutlets into it
  • Slurry-dipped cutlets.
  • Dress in breadcrumbs.
  • Breadcrumb-coated.
  • Serve the veg cutlet on a platter with the rest of the ingredients.
  • Ready-to-eat cutlets
  • Prepare a pan with oil for frying. After a few minutes of cooking, lower the heat to medium-low. Stir-fry 8-10 pieces of chicken till golden brown in a skillet. Keep tossing the cutlet gently while frying to guarantee equal cooking on all the veggie sides. It will take between 10 and 12 minutes to complete this task.
  • Fry a cutlet in the oil.
  • On a tissue-covered platter, drain the browned and crispy pieces. Keep doing this for the rest of them. Serve immediately.


Please note that fresh sweet corn and green peas should be cooked before being added to the pan if they are fresh.


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