Vegetable CutletVegetable Cutlet – It is one of the simple and healthy evening snacks which can be made with leftover vegetables with potato as a base ingredient.

According to your taste, you can add your favorite veggies and deep fry or shallow fry. If one is looking to eat directly then tomato ketchup or green chutney best suits.

You can use veg cutlet between two bread slices and have them like a sandwich. In our recipe we have removed vegetable boiled water, if you want to reuse it, you need to peel off the skin of vegetables before boiling.


Maida/ all purpose flour – 3 tbsp.

Carrot – 1 no. (medium sized)

Potato – 1 no. (medium sized)

Onion – 1 no. (medium sized)

Green Peas – 2 tbsp.

Garlic – 1-inch piece

Fennel seeds  – 1 tbsp.

Green chillies– 1 tbsp.

Coriander leaves – 1 tbsp.

Dried bread crumbs – 4 slices

Turmeric powder – 1 pinch

Oil – required

Salt – As per your taste

Water – required

Preparation of Vegetable Cutlet:

  • Make powder of dried bread crumbs and keep aside.
  • Cut carrot, potato and onion into small pieces.

Tip: Here i have mentioned only two variants of vegetables; you can add your favorite veggies. Remember if you increase veggies quantity then you need to adjust salt and chili paste.

  • Add the little water, salt and turmeric powder to above vegetables and boil them until cooked.
  • Drain water and smash them gently, keep aside
  • Make a paste of garlic, fennel seeds, green chilies and coriander leaves.
  • Add 1 tbsp. of oil in a pan and fry onions till they turn color.
  • While onions are about to turn their color add above paste and sauté for a while.
  • Add mashed carrot and potato and cook for a minute or two.
  • Once it is done, cool it.
  • Meanwhile, make a paste of maida by adding a little water.

Tip: Consistency of maida should be like an idli batter.

  • Make vegetable paste into small balls (round or gentle pressed) and dip in maida batter.
  • Sprinkle bread powder and keep aside so that it dries.
  • Once all balls are done deep fry them in oil or you can roast them on both sides by applying little oil on tava.
  • Serve vegetable cutlets hot with tomato ketchup or green chutney.