How to make crispy, healthy and spicy Veg Cutlet

Vegetable Cutlet also called as veg cutlet are crisp, savory, tender patties made with a mix of hearty veggies, savory spices, fresh herbs and crispy breadcrumbs. Cutlet recipe is a popular snack in Indian cuisine and there are so many ways to make them. These vegan vegetable cutlet are pan fried to keep them healthy, but as you prefer you can deep fry or shallow fry.

Veggie cutlets are crumb coated or breaded so that they become crispy. To crumb coat a batter is made of all-purpose flour (maida). For a healthier option instead of all-purpose flour, opt to use gram flour (besan) or maize flour (cornmeal or makki ka atta). You can skip breading the veg cutlet if you want.

These crispy and tasty vegan cutlet can be made as an evening snack and best to serve them hot with tomato ketchup and green chutney. They are a good tea-time snack and can also be made during monsoons.

Cooking Mix Vegetables

1.Rinse, peel and chop 1 medium carrot, 2 medium-sized potatoes. Also rinse and chop 7 to 8 french beans. Rinse ½ cup of green peas. Remember to chop the vegetables in small sizes so that they cook faster.

In cup measures, you will need the following ingredients:

• ½ cup chopped carrot
  
• 1 cup chopped potatoes
• ¼ cup chopped french beans
• ½ cup green peas

Take these chopped veggies in a pan or a steamer pan. Sprinkle 2 pinches salt over the chopped veggies.

2. Now you have the option of cooking the vegetables in a pan, stove-top pressure cooker or instant pot.

3. Now place the pan/steamer pan with the vegetables on the trivet in the instant pot. Seal the lid and position the valve to sealing. Pressure cook for 10 to 15 minutes on high pressure Reduce the cooking time if you leave in the plains or at low altitudes.

4. Wait for 5 minutes after you hear the beep sound when the cooking is complete. Lift and release the pressure valve carefully. Open the lid. Remove the pan with the help of tongs. Check the cooking on the vegetables with a knife or fork. They should be fork tender. Drain any water logged in the veggies using a strainer. Set aside for the steamed veggies to become warm at room temperature.

5. When warm mash the vegetables with a potato masher. Make sure the veggies are drained well before you mash them. Don't make a smooth and pasty mixture. It should be a slightly chunky mixture.

6. In this cutlet recipe, I have used panko breadcrumbs to get a crispy texture. Regular breadcrumbs also work wonderfully.

To make your own breadcrumbs, blitz 5 to 6 slices of bread in a food processor or blender till fine to get bread crumbs. You can use any bread – white bread, brown bread or whole wheat bread. A few days old bread can also be used. Keep the bread crumbs aside in a plate or tray.

7. In another small bowl, take 2 tablespoons all-purpose flour and 3 to 4 tablespoons water.

For a healthier option instead of all purpose flour, you can use gram flour (besan) or maize flour (fine cornmeal or makki ka atta). Add water as required then to make a medium flowing paste.

8. Stir and mix this mixture to get a smooth paste without any lumps. This step of making the all purpose flour paste is optional and you can skip it. Generally cutlet is dipped in beaten eggs. Here, all purpose flour paste substitutes the beaten eggs.

9. Crush 2 medium-sized garlic cloves, 1 green chilli and 1 inch ginger in a mortar-pestle. Be careful when crushing the chilli. It is better to chop the chillies and then crush them so that the seeds do not fly from the mortar.

Make Vegetable Cutlet Mixture

10. To the mashed veggies add the following ingredients:

Crushed ginger+garlic+green chili paste

• ¼ teaspoon red chili powder or cayenne
• ½ teaspoon cumin powder (ground cumin)
• ½ teaspoon coriander powder (ground coriander) – optional
• ½ teaspoon garam masala powde
• salt as required

  2 tablespoons chopped coriander leaves or parsley

  11. Add 3 to 4 tablespoons bread crumbs. I have added 4 tablespoons panko bread crumbs which is equal to ¼ cup.

  12. As an alternative to bread crumbs you can add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.

  13. Combine and mix everything thoroughly to make the cutlet mixture dough. Check the taste and add more salt or the the ground spice powders if required. If the dough feels moist and sticky, then add 1 to 2 tablespoons more of the bread crumbs and mix again.

  Note that for some added protein, you can choose to add grated tofu or paneer (Indian cottage cheese), grated cheddar cheese or soya granules. Before adding the soya granules prep them as mentioned on the package.

  14. Take some portions of the cutlet dough mixture and shape them into patties. You can also use a cutlet mould to make various shapes of cutlet. You can make small or medium-sized cutlets.

  15. Take a cutlet and dip in the all-purpose flour paste gently. Coat the paste evenly all over the cutlet.

  16. Then dredge the cutlet in breadcrumbs. If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat). Coat it evenly with rava.

  17. Dredge the cutlet evenly with the breadcrumbs and dust of any excess breadcrumbs.

  18. Bread all the cutlets this way and set aside.

  19. Heat 2 to 3 tablespoons oil for shallow frying in a frying pan or skillet. Dust any excess bread crumbs and place the cutlets in the medium hot oil. For pan frying use any neutral flavored oil. Keep the heat to medium.

  20. Fry on medium heat. When one side is light-golden or golden, turn over gently with a spatula and fry the second side. Add more oil if needed while frying.

  21. Flip again and continue to pan fry. Flip a couple of times more and fry all the cutlets till they are evenly golden and crisp from all sides.

  22. Drain them on kitchen paper towels to remove excess oil.

  23. Serve veg cutlet hot with mint chutney or coriander chutney or tamarind chutney or mayo or any dip of your choice.