Veg Cutlet Recipe In Two Ways | Easy Mix Vegetable Cutlet is a crispy snack recipe made with a combination of boiled potato, mix veggies and spices, then deep-fried or baked in the oven according to your preference.

What are cutlets?

Cutlets are Tikkis or patties made with a combination of boiled potatoes, mixed veggies and some spices. Then give them a shape of round, square, oblong or as of your choice. After that, they are dipped in a very thin batter either of all-purpose flour or cornflour and finally rolled into dry bread crumbs and then deep-fried in hot oil.

Fried food is mainly enjoyed and easily digested in winters or the rainy season. Monsoon season is almost here. So, enjoy the rainy season with these healthy veg cutlets and a hot cup of tea. 

About this mix vegetable cutlet recipe

It is an easy Indian starter, appetizer or snack recipe. This recipe is Vegan and becomes diabetic friendly when we grill it in the oven. You can also make them in an air fryer or on the tawa itself.

Small kids enjoyed its fried version as their energy requirement is high and they eat very little at a time. So, it is a good snack or finger food for little kids.

As it was my kids demand of making deep-fried cutlets and I want them to be lower in calories. So, decided to make it in both ways.  Deep-fried cutlet for kids and for myself and husband baked or grilled one.

Although all the steps are the same in both methods just with a difference of final cooking. Enjoy these cutlets in both ways whether you deep fried or shallow fry it or bake them in the oven or air fryer them they do not disappointed you in the taste.

You would like to try my other snacks recipe

Veg sandwich with hung curd    

Crispy Aloo Tikki Stuffed With Moong Dal

Instant and colourful veg idli made with suji

Besan chilla stuffed with paneer and veggies

Soft Dahi Bhalle / Street Style Dahi Vada Chaat

Instant Rava Handvo | How to Make Suji Oats Veg Handvo

How to make veg cutlets at home in two ways deep-fried and oven grilled

Veg cutlet is a popular Indian snack time recipe that is made with boiled potatoes then mixed with veggies and spices. Traditionally, they are deep-fried and serve with green chutney, red imli chutney or coconut chutney.

In this post, I am sharing with you two ways of making these yummy and crispy mixed veg cutlets. One is a deep-fried method and the other is oven grilled method.

Both these methods have their pros and cons

Deep-fried method pros

• the crispy and crunchy taste
• take less time in preparation
• More delicious in taste

Cons

• high in fat and calories

Oven grilled method pros

• crispy
• less in calories
• easy to prepare
• no need to stand by it

Cons

• take a long time for baking or grilling

Video recipe of Veg Cutlet In Two Ways | Mix Veg Cutlet

Variation in veg cutlets

1. I have used onion, green pepper and carrots but other vegetables like green beans, cauliflower, cabbage, spinach, methi leaves, mushroom, matar etc can also be added.

2. To make it rich in protein add paneer or tofu or soya granules for vegans.

3. Also potatoes can be replaced with sweet potato or green banana as well.

I didn’t use all-purpose flour or cornflour batter as by doing this cutlet absorb a little more oil.

For binding, I have used besan and rice flour to add some protein content. but can be replaced with fresh bread crumbs if you like.

 Try these easy, healthy and delicious snacks either deep-fried or grilled version.

Step by step preparation of mix veg cutlets

1. Grate boiled potatoes. Now add finely chopped green pepper, onion, grated carrot and boiled and strained sweet corn.

2. Then add salt, cumin seed powder, amchoor, black pepper powder, ginger-garlic-green chilli paste, turmeric powder, green coriander leaves, besan, rice flour and lemon juice. Mix them nicely to make a soft dough.

3. Take small portions and shape them in cylinder or round or any other shape of your choice.

4. Now on a plate, spread bread crumbs and coat each cutlet with it. Put them on another plate and put them aside.

Deep frying method

1. Meanwhile, heat oil in a frying pan to medium-hot. Once the oil becomes hot, add cutlets one by one and deep fry them till they become brown in colour. It will take around 3-4 minutes for each batch.

2. Transfer them to a plate and serve them with coconut chutney, green chutney or tomato sauce.

OTG Method

1. preheat the oven at 200 degrees Celsius for 10-15 minutes with both the rods on.

2. After step 4, place the cutlet on a baking tray lined with parchment paper. Lightly apply oil on the top of each cutlet and put the baking tray in preheated oven. Bake them for about 15 minutes. Then remove the tray and turn the cutlet to the other side and apply oil on that side. Put the tray again in the oven and grill it for about 15-20 minutes.

3. Take out the tray from the oven. Transfer cutlets to a serving plate and serve hot.

Serving suggestion

Although Veg cutlet can be enjoyed in any season. But hot crispy cutlets are a perfect evening time snack in Winters with a cup of hot tea. They can also be served as a starter or appetizer for a party or get-together. These cutlets are also enjoyed as Tikki for burger time along with green chutney , red chutney, coconut chutney or tomato ketchup. You can also add some white chana curry and enjoyed it as a ragda patties version.

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Tips and tricks

1. Boil potatoes up to 2-3 whistles and wait for 2-3 minutes then release the steam. Strain the water and let them cool completely before mashing or grating them. By doing this they stay a little dry and not sticky.

2. For the binding, I have used besan and rice flour but can also be replaced with fresh bread crumbs.

3 To make it completely vegan use besan for binding and crushed corn flakes or crushed poha for coating.

4. After making the dough do not leave it for a longer time as the veg mixture starts leaving water and it becomes loose consistency.

Recipe card

Veg Cutlet Recipe In Two Ways | Easy Mix Vegetable Cutlet

Babita Singh

Mix veg cutlet is a crisp snack recipe made with a combination of boiled potato,veggies and spices, then deep-fried or grilled in the oven according to your preference.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer, Breakfast, Snack

Cuisine Indian, International

Servings 20 Cutlets

Ingredients

  

• 450 gm Boiled potato
• 1 big green pepper
• 1 big onion
• 1 big carrot
• ½ katori frozen sweet corn
• 6 tbsp besan
• 3 tbsp rice flour
• ½ cup bread crumbs
• 1 tsp salt
• 1 tsp cumin seeds powder
• 2 tbsp green coriander leaves
• ½ tsp haldi
• 1 tbsp ginger garlic and green chilli paste
• ¼ tsp black pepper powder
• ½ tsp amchoor
• ½ lemon juice
• Oil for frying

Instructions

 

• Grate boiled potatoes. Now add finely chopped green pepper, onion, grated carrot and boiled and strained sweet corn.
• Then add salt, cumin seed powder, amchoor, black pepper powder, ginger-garlic-green chilli paste, turmeric powder, green coriander leaves, besan, rice flour and lemon juice.
• Mix them nicely to make a soft dough.
• Take small portions and shape them in cylinder or round or any other shape of your choice.
• Now on a plate, spread bread crumbs and coat each cutlet with it. Put them on another plate and put them aside.

Deep frying method

• Meanwhile, heat oil in a frying pan to medium-hot. Once the oil becomes hot, add cutlets one by one and deep fry them till they become brown in colour. It will take around 3-4 minutes for each batch.
• Transfer them to a plate and serve them with coconut chutney, green chutney or tomato sauce.

In OTG

• preheat the oven at 200 degrees Celsius for 10-15 minutes with both the rods on.
• After step 5, place the cutlet on a baking tray lined with parchment paper. Lightly apply oil on the top of each cutlet and put the baking tray in preheated oven. Bake them for about 15 minutes. Then remove the tray and turn the cutlet to the other side and apply oil on that side. Put the tray again in the oven and grill it for about 15-20 minutes.
• Take out the tray from the oven. Transfer cutlets to a serving plate and serve hot.

Notes

1. Boil potatoes up to 2-3 whistles and wait for 2-3 minutes then release the steam. Strain the water and let them cool completely before mashing or grating them. By doing this they stay a little dry and not sticky.

2. For the binding, I have used besan and rice flour but can also be replaced with fresh bread crumbs.

3 To make it completely vegan use besan for binding and crushed corn flakes or crushed poha for coating.

4. After making the dough do not leave it for a longer time as the veg mixture starts leaving water and it becomes loose consistency.

Keyword Cutlet recipe, deep fried veg cultelt, fried snacks, healthically, healthy evening snack, healthy grilled cutlets in oven, indian snacks, mixed veg cutlets, savoury snacks, veg cutlets recipe in otg, vegan cutlet recipe

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