Veg Cutlet Recipe: How To Make It At Home

• Boil all the chopped veggies (except chilies and coriander leaves) till they become tender.
• Once the veggies are boiled, drain the water from the cooked veggies and keep them aside.

Making Cutlet Mixture

• Once the veggies cool down a bit, transfer the cooked vegetables to a mixing bowl.
• After this, mash the veggies using a potato masher. You don't have to make a fine paste of these veggies just let them be coarse.
• Add ginger-garlic paste along with chilies.
• Next, add cumin powder, red chili powder, coriander powder, garam masala powder, chopped coriander leaves, bread crumbs and salt as per your taste.
• Combine everything so that ingredients are uniformly mixed.
• Check the taste to adjust the salt and spices.
• Keep the cutlet mixture aside and in a separate bowl, add water and all-purpose flour.
• Stir and mix water and flour mixture to get a smooth paste. Make sure there are no lumps in the mixture.
• Now with the help of cutlet mould, make small cutlets and flatten them between your palms.
• Once you have shaped all the cutlets, dip them in the solution from both the sides.
• After this, coat the cutlets in breadcrumbs. Coat well from both the sides.
• In case, you don't have breadcrumbs, you can use sooji or rice flour for coating the cutlet.

Pan Frying Veg Cutlet

• Heat some oil in the frying pan for shallow frying the cutlets.
• When one side is light golden or golden, flip and fry the other side. Add more oil if needed.
• Shallow fry the cutlet from both the sides till the cutlet becomes crispy and golden.
• Drain the cutlet on tissue paper. This way you will be able to remover the excess oil. Fry the remaining cutlets. You can add more oil if required.
• Serve the cutlet hot with mint or coriander chutney.
• You can sprinkle some chaat masala on the cutlets to enhance the taste.