The smell of veg cutlet frying instantly takes me back to rainy evenings, school uniforms still damp, and a steel plate waiting patiently next to a cup of hot chai. Someone in the kitchen would shout, “Don’t touch yet, they’re hot,” and of course, we’d touch anyway.
Veg cutlet is one of those recipes that never tries to impress, yet somehow always does. It’s humble, comforting, and deeply personal. Every home has its own version. Some add beetroot, some swear by peas, some sneak in bread, and some go full potato mode. And honestly, they’re all right.
If you’ve ever wondered why veg cutlet feels so satisfying, you’re not alone. Let’s talk about it properly.
Before we begin, quick question for you Do you prefer your cutlet extra crispy or soft and melt-in-the-mouth inside.
Veg cutlet is an Indian snack inspired by British croquettes, adapted beautifully to Indian tastes during the colonial era. Over time, it became a staple in Indian households, bakeries, railway canteens, and street food stalls.
The Indian version leans heavily on boiled vegetables, warming spices, herbs, and breadcrumbs, then shallow-fried or deep-fried until golden. It’s simple food done thoughtfully.
If you enjoy reading about how Indian snacks evolved through history, this overview of Indian cuisine from Encyclopaedia Britannica is a good place to start
Source: Credits to respective Photographers / food vloggers
Why Veg Cutlet Is So Good
Veg cutlet works because it hits all the right notes • crispy crust • soft, spiced interior • mild sweetness from vegetables • warmth from spices • endlessly customizable
It’s also budget-friendly, filling, and perfect for using leftover vegetables. Plus, it makes both kids and adults equally happy, which is not easy.
And when you shallow-fry it in a good nonstick pan, the crunch is unbeatable. I usually reach for a pan like this for even browning.
Veg Cutlet vs Other Cutlets
Veg Cutlet
Aloo Tikki
Vegetable Croquette
Mixed vegetables
Mostly potatoes
Often cheese-based
Indian spices
Minimal spices
Mild European seasoning
Breadcrumb coating
Often no coating
Breadcrumb or flour
Tea-time snack
Street food staple
Party appetizer
Veg cutlet sits right in the middle. Comforting but structured, spiced but balanced.
Recipe for Veg cutlet
Easy Veg cutlet Recipe
Veg cutlet is a crispy Indian snack made with mashed vegetables, spices, and breadcrumbs, shallow-fried until golden and served hot with chutney or ketchup.
Iron kadai
Mixing bowls and spatula
For the Cutlet Mixture
2 large potatoes (boiled and mashed until smooth)
½ cup carrots (boiled and finely mashed)
½ cup green peas (boiled and lightly crushed)
1 green chili (very finely chopped)
1 teaspoon ginger garlic paste
2 tablespoons fresh coriander (finely chopped)
½ teaspoon cumin powder
½ teaspoon garam masala
Salt to taste
For Coating
3 tablespoons all-purpose flour
Water (as needed to make a thin slurry)
Breadcrumbs (as needed)
For Frying
Oil (for shallow frying)
Prepare the vegetable mixture
In a large bowl, add the mashed potatoes, carrots, and peas. Make sure the vegetables are completely cooled and free of excess moisture before mixing.
Season the mixture
Add chopped green chili, ginger garlic paste, cumin powder, garam masala, salt, and fresh coriander. Mix gently using your hands until everything comes together into a soft but firm mixture.
Check consistency
Take a small portion and shape it in your palm. If it cracks or feels sticky, add a tablespoon of breadcrumbs and mix again. The mixture should hold its shape easily.
Shape the cutlets
Divide the mixture into equal portions. Shape them into round or oval cutlets, pressing gently so they are compact but not tight.
Prepare the coating
In a small bowl, mix flour and water to make a smooth, lump-free slurry. It should be thin enough to coat the cutlet lightly, not thick like batter.
Coat the cutlets, first dip each cutlet into the flour slurry, then roll it gently in breadcrumbs until evenly coated. Place them on a plate and let them rest for 5 minutes.
Heat the oil
Heat oil in a wide pan over medium heat. The oil should be hot but not smoking. Drop a small breadcrumb to test. It should sizzle gently.
Fry the cutlets
Place the cutlets carefully in the pan, leaving space between each. Fry until golden brown on the bottom, then flip gently and fry the other side. This usually takes about 3 to 4 minutes per side.
Drain and rest
Remove the cutlets and place them on a paper towel to drain excess oil. Let them rest for a minute before serving so the crust sets.
Serve hot
Serve immediately with green chutney, tomato ketchup, or tucked into buttered bread for a simple cutlet sandwich.
Always taste the mixture before shaping to adjust salt and spice.
Chilling the shaped cutlets for 10 to 15 minutes helps them hold better while frying.
For an air fryer version, brush cutlets lightly with oil and cook at 180°C for 12 to 15 minutes, flipping once.
If your mixture feels wet, breadcrumbs are your best friend. Add gradually.
Appetizer
Indian
air fryer veg cutlet, homemade veg cutlet, indian veg cutlet,, veg cutlet recipe, vegetable cutlet
If Something Goes Wrong, Don’t Panic
Veg cutlets are forgiving, but here’s how to fix common issues
• Cutlets breaking while frying Mixture is too wet. Add breadcrumbs or mashed bread and chill before shaping.
• Cutlets absorbing oil Oil isn’t hot enough. Always test with a small crumb first.
• Cutlets tasting bland Vegetables need salt. Taste the mixture before shaping.
• Cutlets too soft inside Potatoes need to be mashed completely and excess moisture removed.
• Uneven browning Flip gently and don’t overcrowd the pan.
• Cutlets sticking Use a flat spatula and a good pan. A silicone spatula like this helps a lot
Variations and Substitutes
Veg cutlet loves creativity
• Add beetroot for color and sweetness • Use sweet potato instead of regular potato • Add paneer for richness • Add oats instead of breadcrumbs for a healthier version • Use air fryer instead of pan frying • Make it vegan by skipping milk in coating
No peas at home? Corn works. No carrots? Beans do the job.
Source: Credits to respective food photographers
Pairings That Make Veg Cutlet Shine
Veg cutlet is best enjoyed with simple companions
• Green chutney with coriander and mint • Tomato ketchup for nostalgia • Masala chai or filter coffee • Bread slices for cutlet sandwich • Soft dinner rolls • Light cabbage slaw or onion salad
For perfectly crisp results, a thermometer helps keep oil at the right temperature.
Yes, brush with oil and bake at 200°C until golden.
Can I freeze cutlets?
Yes, freeze shaped cutlets before frying.
Why is my cutlet mushy?
Too much moisture in vegetables.
Can I skip breadcrumbs?
Use crushed cornflakes or oats instead.
Why does my cutlet crack?
Needs better binding, add bread or chill mixture.
Can kids eat this?
Yes, reduce spices for kids.
Is veg cutlet vegan?
Yes, if milk is skipped.
Can I air fry?
Absolutely, spray lightly with oil.
How long can it sit after frying?
Best eaten fresh, within 30 minutes.
Conclusion
Veg cutlet is proof that simple food can be deeply satisfying. It doesn’t need fancy ingredients or complicated steps. It just needs care, balance, and a little patience.
Make it on a quiet evening, serve it hot, and don’t be surprised if everyone asks for seconds. And thirds.
Now tell me, how do you like yours With chutney, ketchup, or straight from the pan?
The smell of veg cutlet frying instantly takes me back to rainy evenings, school uniforms still damp, and a steel plate waiting patiently next to a cup of hot chai. Someone in the kitchen would shout, “Don’t touch yet, they’re hot,” and of course, we’d touch anyway.
Veg cutlet is one of those recipes that never tries to impress, yet somehow always does. It’s humble, comforting, and deeply personal. Every home has its own version. Some add beetroot, some swear by peas, some sneak in bread, and some go full potato mode. And honestly, they’re all right.
If you’ve ever wondered why veg cutlet feels so satisfying, you’re not alone. Let’s talk about it properly.
Before we begin, quick question for you Do you prefer your cutlet extra crispy or soft and melt-in-the-mouth inside.
Veg cutlet is an Indian snack inspired by British croquettes, adapted beautifully to Indian tastes during the colonial era. Over time, it became a staple in Indian households, bakeries, railway canteens, and street food stalls.
The Indian version leans heavily on boiled vegetables, warming spices, herbs, and breadcrumbs, then shallow-fried or deep-fried until golden. It’s simple food done thoughtfully.
If you enjoy reading about how Indian snacks evolved through history, this overview of Indian cuisine from Encyclopaedia Britannica is a good place to start
Source: Credits to respective Photographers / food vloggers
Why Veg Cutlet Is So Good
Veg cutlet works because it hits all the right notes • crispy crust • soft, spiced interior • mild sweetness from vegetables • warmth from spices • endlessly customizable
It’s also budget-friendly, filling, and perfect for using leftover vegetables. Plus, it makes both kids and adults equally happy, which is not easy.
And when you shallow-fry it in a good nonstick pan, the crunch is unbeatable. I usually reach for a pan like this for even browning.
Veg Cutlet vs Other Cutlets
Veg Cutlet
Aloo Tikki
Vegetable Croquette
Mixed vegetables
Mostly potatoes
Often cheese-based
Indian spices
Minimal spices
Mild European seasoning
Breadcrumb coating
Often no coating
Breadcrumb or flour
Tea-time snack
Street food staple
Party appetizer
Veg cutlet sits right in the middle. Comforting but structured, spiced but balanced.
Recipe for Veg cutlet
Easy Veg cutlet Recipe
Veg cutlet is a crispy Indian snack made with mashed vegetables, spices, and breadcrumbs, shallow-fried until golden and served hot with chutney or ketchup.
Iron kadai
Mixing bowls and spatula
For the Cutlet Mixture
2 large potatoes (boiled and mashed until smooth)
½ cup carrots (boiled and finely mashed)
½ cup green peas (boiled and lightly crushed)
1 green chili (very finely chopped)
1 teaspoon ginger garlic paste
2 tablespoons fresh coriander (finely chopped)
½ teaspoon cumin powder
½ teaspoon garam masala
Salt to taste
For Coating
3 tablespoons all-purpose flour
Water (as needed to make a thin slurry)
Breadcrumbs (as needed)
For Frying
Oil (for shallow frying)
Prepare the vegetable mixture
In a large bowl, add the mashed potatoes, carrots, and peas. Make sure the vegetables are completely cooled and free of excess moisture before mixing.
Season the mixture
Add chopped green chili, ginger garlic paste, cumin powder, garam masala, salt, and fresh coriander. Mix gently using your hands until everything comes together into a soft but firm mixture.
Check consistency
Take a small portion and shape it in your palm. If it cracks or feels sticky, add a tablespoon of breadcrumbs and mix again. The mixture should hold its shape easily.
Shape the cutlets
Divide the mixture into equal portions. Shape them into round or oval cutlets, pressing gently so they are compact but not tight.
Prepare the coating
In a small bowl, mix flour and water to make a smooth, lump-free slurry. It should be thin enough to coat the cutlet lightly, not thick like batter.
Coat the cutlets, first dip each cutlet into the flour slurry, then roll it gently in breadcrumbs until evenly coated. Place them on a plate and let them rest for 5 minutes.
Heat the oil
Heat oil in a wide pan over medium heat. The oil should be hot but not smoking. Drop a small breadcrumb to test. It should sizzle gently.
Fry the cutlets
Place the cutlets carefully in the pan, leaving space between each. Fry until golden brown on the bottom, then flip gently and fry the other side. This usually takes about 3 to 4 minutes per side.
Drain and rest
Remove the cutlets and place them on a paper towel to drain excess oil. Let them rest for a minute before serving so the crust sets.
Serve hot
Serve immediately with green chutney, tomato ketchup, or tucked into buttered bread for a simple cutlet sandwich.
Always taste the mixture before shaping to adjust salt and spice.
Chilling the shaped cutlets for 10 to 15 minutes helps them hold better while frying.
For an air fryer version, brush cutlets lightly with oil and cook at 180°C for 12 to 15 minutes, flipping once.
If your mixture feels wet, breadcrumbs are your best friend. Add gradually.
Appetizer
Indian
air fryer veg cutlet, homemade veg cutlet, indian veg cutlet,, veg cutlet recipe, vegetable cutlet
If Something Goes Wrong, Don’t Panic
Veg cutlets are forgiving, but here’s how to fix common issues
• Cutlets breaking while frying Mixture is too wet. Add breadcrumbs or mashed bread and chill before shaping.
• Cutlets absorbing oil Oil isn’t hot enough. Always test with a small crumb first.
• Cutlets tasting bland Vegetables need salt. Taste the mixture before shaping.
• Cutlets too soft inside Potatoes need to be mashed completely and excess moisture removed.
• Uneven browning Flip gently and don’t overcrowd the pan.
• Cutlets sticking Use a flat spatula and a good pan. A silicone spatula like this helps a lot
Variations and Substitutes
Veg cutlet loves creativity
• Add beetroot for color and sweetness • Use sweet potato instead of regular potato • Add paneer for richness • Add oats instead of breadcrumbs for a healthier version • Use air fryer instead of pan frying • Make it vegan by skipping milk in coating
No peas at home? Corn works. No carrots? Beans do the job.
Source: Credits to respective food photographers
Pairings That Make Veg Cutlet Shine
Veg cutlet is best enjoyed with simple companions
• Green chutney with coriander and mint • Tomato ketchup for nostalgia • Masala chai or filter coffee • Bread slices for cutlet sandwich • Soft dinner rolls • Light cabbage slaw or onion salad
For perfectly crisp results, a thermometer helps keep oil at the right temperature.
Yes, brush with oil and bake at 200°C until golden.
Can I freeze cutlets?
Yes, freeze shaped cutlets before frying.
Why is my cutlet mushy?
Too much moisture in vegetables.
Can I skip breadcrumbs?
Use crushed cornflakes or oats instead.
Why does my cutlet crack?
Needs better binding, add bread or chill mixture.
Can kids eat this?
Yes, reduce spices for kids.
Is veg cutlet vegan?
Yes, if milk is skipped.
Can I air fry?
Absolutely, spray lightly with oil.
How long can it sit after frying?
Best eaten fresh, within 30 minutes.
Conclusion
Veg cutlet is proof that simple food can be deeply satisfying. It doesn’t need fancy ingredients or complicated steps. It just needs care, balance, and a little patience.
Make it on a quiet evening, serve it hot, and don’t be surprised if everyone asks for seconds. And thirds.
Now tell me, how do you like yours With chutney, ketchup, or straight from the pan?
