veg cutlet | Vegetable cutlet | Indian style veg patty | mixed vegetable cutlet |
by Tarla Dalal

veg cutlet | Vegetable cutlet | Indian style veg patty | mixed vegetable cutlet | with 22 amazing images.

Vegetable Cutlet is a snack, appetiser and also a Indian roadside food. It is crisp from outside and soft from inside and one of the best evening tea time snack.

We have cooked vegetables like potatoes, fansi, carrots and cabbage in oil and perked it up with spices and other flavourful ingredients. Then Vegetable Cutlets are flattened into small rounds and either deep-fried or shallow-fried in a tava with little oil, to make irresistibly tasty cutlets!

Cutlet is an snack which is originated from India and it is also known as Tikki. There are many variations to cutlets. You can make Vegetable Cutlets with paneer, green peas, beetroot or any vegetable. Check our collection of vegetable cutlet recipes and popular Brinjal Cutlets and Vegetable Maggi Cutlets recipes.

Vegetable Cutlet is also a very famous for being served in Indian railways with breads. It can be put inside a burger bun and eaten directly with ketchup or chutney. Check the Indian Railways Cutlet Sandwich recipe.

You can serve Vegetable Cutlet to your kid who don't like vegetables, as the cutlet is eye appealing. My favourite recipe using this Vegetable Cutlet is Veggie Burger.

Learn to make veg cutlet | Vegetable cutlet | Indian style veg patty | mixed vegetable cutlet | with step by step photos and video below.

Mixed Vegetable Cutlet, Indian Veg Patty

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Mixed Vegetable Cutlet, Indian Veg Patty recipe - How to make Mixed Vegetable Cutlet, Indian Veg Patty

For Vegetable Cutlets
1 cup finely chopped potatoes
1/2 cup finely chopped french beans
1/2 cup finely chopped carrot
1/2 cup finely chopped cabbage
2 tbsp oil
1/2 cup finely chopped onions
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tbsp plain flour (maida)
1/2 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying

For Serving With Vegetable Cutlets
tomato ketchup

Method
For vegetable cutlets

To make vegetable cutlets, heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute.
Add all the potatoes, french beans, carrots and cabbage and mix well.
Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning.
Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes.
Mash the mixture using a potato masher.
Remove from the flame, transfer the mixture to a plate and allow it to cool completely.
Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2”) flat oval.
Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry each vegetable cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.
Serve the vegetable cutlets immediately with tomato ketchup.

Nutrient values (Abbrv) per cutlet

Energy	165 cal
Protein	2.2 g
Carbohydrates	17.8 g
Fiber	1.4 g
Fat	9.5 g
Cholesterol	0 mg
Sodium	9.9 mg

Click here to view calories for Mixed Vegetable Cutlet, Indian Veg Patty

Vegetable Cutlets Video by Tarla Dalal

Mixed Vegetable Cutlet, Indian Veg Patty recipe with step by step photos

Like Vegetable Cutlets

veg cutlet | Vegetable cutlet | Indian style veg patty | mixed vegetable cutlet | are one of the Indian snack recipe, cutlet is a also known as tikki. There are different variations made to cutlet so if you like this recipe, below the the links to similar recipes :

For the Vegetable Cutlets

For the veg cutlet | Vegetable cutlet | Indian style veg cutlet | mixed vegetable cutlet, heat the oil in a deep non-stick pan and add the onions. Sauté on a medium flame for 1 minute. Do not sauté for a longer time as the crunchiness will disappear.
Add the potatoes.
Add the French beans.
Add the carrot and cabbage.

Mix it well with a flat spoon.
Cover with a lid so the vegetables will cook faster. The raw vegetables used give a nice flavour as compared to boiled vegetables.
Cook on a medium flame for 10 minutes, but make sure you stir them in between to avoid them from sticking to the bottom of the pan and burning. You can sprinkle a little water to avoid the vegetables from burning.
Add the chilli powder. You can also use chopped green chillies if you wish to but chilli powder gives a nice colour as well.
Add the turmeric powder and salt.

Sauté on a medium flame for 1 minute.
Add ¼ cup of plain flour and mix well. Cook on a medium flame for 2 minutes but make sure to stir it all the time using a flat spoon. Your mixture will look like this!
Remove from the flame and add the coriander. Mix well. Your veggie burger cutlet mixture is ready.
While the mixture is yet hot, mash it lightly using a potato masher to a coarse mixture.
Keep aside to cool slightly. Divide it into 4 equal portions.

Shape each portion into a 75 mm. (3”) diameter and 1 cm thick round cutlet. Use your palms to shape the patty and ensure there are no cracks in the veggie burger patty.
Take a medium sized bowl add the remaining ½ cup of plain flour and ¾ cup of water.
Mix it well using a whisk till no lumps remain. The batter should be little thick. You can also add a pinch of salt if you wish to.
Keep the cutlet, batter and breadcrumbs ready.
Dip each veg cutlet | Vegetable cutlet | Indian style veg cutlet | mixed vegetable cutlet | in the batter using one hand.

Place the breadcrumbs on a plate and roll each cutlet in it using another hand. Do not use the same hand you use to dip in the batter or else the breadcrumbs will get soggy.
Make sure veg cutlet | Vegetable cutlet | Indian style veg cutlet | mixed vegetable cutlet | is evenly coated from all the sides. If you use both hands in the maida water mixture rolling them in the breadcrumbs will be difficult and messy. Breadcrumbs store bought give a better texture but if you wish you can use homemade bread crumbs as well.
Heat the oil in a deep non-stick pan till hot but not red hot. Drop each veg cutlet in the hot oil. You can deep-fry 2 cutlets at a time. Never deep-fry all at one time as it may break because of each cutlet touching each other and they would not fry evenly as the temperature of the oil would drop rapidly.
Deep-fry each veg cutlet | Vegetable cutlet | Indian style veg cutlet | mixed vegetable cutlet | till it turns golden brown in colour from both the sides. Do not keep touching the cutlets a lot using a slotted spoon as they may break. Drain the cutlets on an absorbent paper and keep aside.