Veg Cutlet Recipe

Delicious and Nutritious Veg Cutlet

Veg cutlets originated in India as a popular snack. They are made by combining mashed vegetables with spices, coated in breadcrumbs, and fried until crispy.

Veg Cutlet Recipe

If you're searching for a delightful and wholesome snack to satisfy your cravings, look no further than veg cutlets. These crispy and flavorful delights are packed with a variety of vegetables, making them a perfect choice for both vegetarians and non-vegetarians. In this blog, we will guide you through a simple and mouthwatering veg cutlet recipe that will leave your taste buds wanting more. Let's get started!

Prep Time 20 mins Cook Time 22 mins Total Time 42 mins Difficulty: Beginner Servings: 4 Calories: 93 Kcal Best Season: Suitable throughout the year

To serve four people, you will need:

For the cutlet mixture:

For coating:

For frying:


  1. Making cutlet:
    • Boil the potatoes until they are soft. Once boiled, peel the potatoes and mash them in a large bowl. Set aside.

    • In a pan, heat a tablespoon of oil and sauté the chopped onions until they turn translucent. Add the ginger-garlic paste and green chilies, and cook for another minute.

    • Now, add the mixed vegetables to the pan and sauté for a few minutes until they are tender. Ensure not to overcook them, as we want to retain their crunchiness.

    • Transfer the sautéed vegetables to the bowl with the mashed potatoes. Add cumin powder, garam masala, red chili powder, coriander leaves, and salt. Mix everything well until all the ingredients are evenly combined.

    • Once the mixture is ready, divide it into small portions and shape each portion into a flat, round cutlet.

    • In separate bowls, keep the all-purpose flour (maida) and bread crumbs ready for coating. Dip each cutlet into the flour, ensuring it is well coated, then dip it into the bread crumbs, pressing lightly to adhere the crumbs to the cutlet. Repeat this process for all the cutlets.

    • Heat vegetable oil in a deep pan or skillet over medium heat. Once the oil is hot, carefully place a few cutlets into the pan, ensuring they have enough space to fry evenly. Cook the cutlets until they turn golden brown on both sides, flipping them gently with a spatula.

    • Once the cutlets are cooked, remove them from the pan and place them on a paper towel-lined plate to absorb any excess oil.

    • Repeat the frying process for the remaining cutlets, adding more oil if necessary.

    • Serve the hot and crispy veg cutlets with tomato ketchup or mint chutney. They are perfect as an appetizer, snack, or even as a filling for burgers or sandwiches.


    • Indulging in a plateful of homemade veg cutlets is a delightful way to enjoy the goodness of vegetables. This simple recipe allows you to create crispy and flavorful cutlets that will impress your family and friends. Whether you're a vegetarian or simply looking to explore delicious plant-based options, these veg cutlets are sure to satisfy your taste buds. So, gather the ingredients, follow the steps, and savor the scrumptiousness of these delightful snacks. Enjoy!
Nutrition Facts

Serving Size 1

Amount Per Serving
Calories 93kcal
Calories from Fat 36kcal
% Daily Value *
Total Fat 4g7%
Sodium 51mg3%
Potassium 243mg7%
Total Carbohydrate 10.01g4%
Dietary Fiber 1g4%
Sugars 1g
Protein 2g4%

Calcium 29 mg
Iron 1.7 mg

* * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Veg Cutlet, Indian cutlet, Snack recipe, Appetizer, Healthy cutlet, Vegetable patties, Crispy cutlet, Homemade cutlet, Quick snack, Veggie fritters, Pan-fried cutlet,Party food.

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madhavi cooks

Hi, I am Madhavi, a culinary enthusiast and the creative mind behind Madhavicooks, an inspiring cooking blog that takes you on a delightful journey through the flavors and aromas of the culinary world.

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