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    Home > Indian Vegan Recipes > Indian Street food Recipes

    Vegetable Cutlet

    Posted: Jun 14, 2017 ยท Updated: Aug 15, 2021

    Jump to Recipe Pin Recipe

    A Vegetable Cutlet is a spicy, crunchy, delicious and healthy Indian fritter made with a mish-mash of potatoes, carrots, peas, and green beans. It makes a perfect snack for kids and adults. A soy-free, nut-free and vegan recipe. Can be glutenfree.

    Crispy, crunchy, golden-brown veg cutlets on a white plate with greens.


    The Vegetable Cutlet is a kitschy stalwart of India's wonderful railway cafeterias. I remember these cutlets as flat patties, usually in the shape of a teardrop or a round, with specks of sooji or rava or farina. They were served up with ketchup and didn't taste of any particular vegetable. Heck, they didn't even taste particularly good. And they tasted the same no matter where you were in the country.
    But they were usually available when you wanted something vegetarian and something hot, and sometimes that was good enough.

    I have been on a mission to reduce the amount of sweets cooked in my kitchen and that means coming up with recipes to satisfy the snack-seeking Desi and Jay, of course. It's either that or gobs of peanut butter and jelly on toast. Since that latter option doesn't appeal to me as it does to them, I try when I can to come up with something different.

    These vegetable cutlets are a great option because their lusciousness owes itself to the great spud and not fat. I've said this before and I'll repeat it-- potatoes are one of the best veggies around, and they appeal to almost anyone, child or adult. What usually gives potatoes a bad rep is the way they are prepared-- deep-fried, or topped with tons of unhealthy cheese or sour cream. But find a healthy way to cook it, and you can have your potato and eat it too.

    These are also great to sandwich in a burger bun, or add to a pita bread with a salad and some tahini, like you would falafel.

    I'll leave you with the recipe for these cutlets. They're easy and they taste better than any vegetable cutlet I ever ate at a railway cafeteria. They're also versatile-- you could add to these squash, green peppers...use your imagination. The best part is that you're eating veggies for a snack.
    How great is that?

    Golden brown veg cutlets arranged on a white oval plate with greens and a silver fork.

    Looking for more spicy Indian snacks?

    • Bread Pakora
    • Masala Khakhra
    • Chivda, an Indian Snack Mix
    • Baked Keema Samosa
    • Crispy Samosa Pastry Squares
    • Aloo Tikki
    • Vegetable Puffs
    Vegetable cutlet on a plate with a fork and greens.
    Vegetable Cutlet - holycowvegan.net

    Vegetable Cutlet Recipe

    A Vegetable Cutlet is a delicious and healthy fritter made with a mish-mash of potatoes, carrots, peas, and green beans. It makes a perfect snack for kids and adults. It's soy-free, nut-free and vegan.
    5 from 4 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Snack
    Cuisine: Indian, nut-free, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegetable cutlet
    Prep Time: 20 mins
    Cook Time: 20 mins
    Total Time: 50 mins
    Servings: 12 cutlets
    Calories: 79kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 3 medium potatoes (boiled and mashed. If using organic potatoes, you can leave the skins on)
    • 1 cup green peas
    • 1 cup green beans (minced)
    • 1 medium carrot (grated or minced)
    • 1 medium onion (minced or finely diced)
    • 1 tablespoon ginger (grated)
    • 1 teaspoon cumin seeds
    • ยฝ teaspoon turmeric
    • ยฝ teaspoon paprika ( or cayenne or Kashmiri chili powder)
    • 2 tablespoon unbleached all-purpose flour (use rice flour or gluten-free all purpose flour for a gluten-free version)
    • Juice of 1 lemon or lime
    • ยผ cup cilantro (finely chopped)
    • 1 teaspoon vegetable oil
    • Oil to spray or coat the bottom of the skillet
    • Salt to taste
    • 1 tablespoon chickpea flour (mixed with ยผ cup of water in a shallow dish, for dipping the cutlets)
    • ยฝ cup breadcrumbs (for dredging the cutlets. Use gluten-free bread for a gf version)
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    Instructions

    • Boil the green beans and carrots until tender but not mushy. I do this by putting them in a bowl, adding about ยผ cup of water, and zapping them, covered, in a microwave, about five minutes on high. Drain all water.
    • Heat oil in a skillet. Add the cumin seeds, and, once they sputter, add the onions and ginger.
    • Stir-fry the onions for about a couple of minutes until they start to soften. 
    • Add the chilli and turmeric powders, stir into the oil, then add the peas, carrots, and green beans. Cook for another two or three minutes until they are quite tender. Stir in the coriander leaves. Place the cooked veggie mixture in a food processor and pulse three to four times for five seconds each. You don't want a paste. Some bits of the veggies should still be visible.
    • Add the veggies to the mashed potatoes and stir well together. Add salt to taste, and lemon juice.
    • Turn off the heat and stir in the flour.
    • Heat a cast-iron or non-stick skillet.
    • Spray or spread on a film of oil.
    • Take a 1-inch ball of the potato-veggie mixture and flatten it into a disc.
    • Dip the cutlets in the chickpea-water mixture to coat on both sides. Then dredge them in the bread crumbs crumbs so you have a fairly even coating on both sides.
    • Place the cutlets one by one in the hot skillet, without overcrowding. Cook on each side until golden-brown.
    • Serve hot with ketchup or chutney.

    Recipe notes

    Recipe can be made glutenfree by substituting rice flour for the all purpose flour and using glutenfree bread crumbs.

    Nutrition

    Serving: 1cutlet | Calories: 79kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Potassium: 315mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1068IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    Overhead shot of veg cutlets in a plate with a fork, greens and tomato ketchup next to it.
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Wynne

      October 24, 2021 at 8:59 am

      What option is there besides chickpea flour? None here.

      Reply
      • Vaishali

        October 24, 2021 at 10:22 am

        You can use rice flour. Or try breadcrumbs.

        Reply
    2. Gia Bowens

      July 22, 2017 at 6:09 pm

      Could you please tell me how much garlic to use.

      Reply
      • Vaishali

        July 22, 2017 at 8:41 pm

        Gia, it's ginger, not garlic. Thanks!

        Reply
    3. Carmen

      June 15, 2017 at 10:33 pm

      5 stars
      Hi Vaishali,

      The cutlets look yum! You are right about how they taste, even in Sree Mithai!!
      Also since you are adding all purpose flour and bread crumbs, the gluten free tag threw me off track!
      Maybe I'll try it with GF flour and GF breadcrumbs?

      Have a wonderful rest of the week!
      C

      Reply
      • Vaishali

        June 16, 2017 at 1:18 am

        Sorry about that, it was a silly error. Corrected now! You could make these glutenfree though by using rice flour instead of APF and glutenfree breadcrumbs. I will add that in the notes.

        Reply
    4. ben moretti

      July 29, 2012 at 11:08 am

      that looks great, i can't wait to try it myself

      Reply
    5. Vaishali

      November 18, 2010 at 7:05 pm

      Anonymous, Thanks for the feedback. You're right, the flour does help them bind. Glad you enjoyed the cutlets. ๐Ÿ™‚

      Reply
    6. Anonymous

      November 17, 2010 at 7:39 pm

      5 stars
      Thanks for the reply Vaishali. I made them last night without the flour as I wasn't sure what to do with it--felt it was safer to leave it out. They were yummy although a bit delicate to handle. Another batch is on the stove as I type, I'll be using the flour this time. In Sri Lanka we deep fry cutlets but since I became vegan they always fall apart in the oil without the egg that is traditionally used to bind them. Your spray-fry version is just as good, and healthier. Ammas restaurant in Vienna sells deep fried cutlets, I wonder what they use to bind them... Anyway, I digress, thanks for writing an awesome blog! I love this recipe!

      Reply
    7. Vaishali

      November 17, 2010 at 3:15 am

      Anon, yes, add them when you put the mixture together.

      Reply
    8. Anonymous

      November 17, 2010 at 2:05 am

      Hi, when do you add the 2 tbsp of flour? Is it added at the end to thicken the mixture perhaps? Thanks!

      Reply
    9. Miri

      July 13, 2010 at 11:45 am

      I can have cutlets in any shape or form (there is even a raw banana cutlet on my blog!)As a toddler I was christened Cutlet Mary by my Anglo Indian neighbours for my voracous appetite when it came to gobbling down cutlets...

      I am going back home and making this! ๐Ÿ™‚

      Reply
    10. Ameya

      July 05, 2010 at 4:37 am

      You're right, this is a great way to get in more veggies. I love cutlets!!

      Reply
    11. Divya Vikram

      July 01, 2010 at 7:40 pm

      Love the green hue in the cutlets. Looks really pretty Vaishali.

      Reply
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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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