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Vegetable Cutlets are by far one of the most popular snacks, not only in India but across the world. In other places, it is known by the name of Veg Patty and is used to make burgers and other snacks. The Vegetable Cutlet is a yummy snack that combines a horde of veggies with a range of spice powders, with mouth-watering results! The spice powders, especially the garam masala and the amchur powder give the cutlet a multi-faceted flavour that combines spice with a bit of tang. The veggies give the cutlet a really nice mouth-feel that is soft but not mushy. If you have done it right, you should be able to actually feel the veggies on your palate when you take each bite. The veg mixture is then rolled in flour and bread crumbs, and deep-fried till irresistibly crisp. Serve it immediately after draining with ketchup and green chutney.Try other cutlet recipes like Cottage Cheese Cutlets and Thai Sweet Corn Cutlets . Vegetable Cutlets, Veg Patty recipe - How to make Vegetable Cutlets, Veg Patty Tags Indian TawaShallow Fry IndianHigh Tea PartyWestern PartyTavaNon-stick PanQuick Snacks / Quick Starters Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 14Makes 14 cutlets Show me for cutlets Ingredients 1 cup boiled and mashed potatoes1/2 cup grated carrot1/4 cup chopped cauliflower1/4 cup chopped french beans1/2 cup shredded cabbage1/2 cup green peas1 tbsp ghee1/2 cup finely chopped onions2 tsp ginger-garlic (adrak-lehsun) paste2 tsp finely chopped green chillies2 tbsp finely chopped coriander (dhania)1/4 tsp turmeric powder (haldi)1 tsp chilli powder1/2 tsp cumin seeds (jeera) powder1/2 tsp garam masala1/4 tsp dried mango powder (amchur) salt to taste1/4 cup plain flour (maida) bread crumbs for rolling oil for deep-fryingFor Serving green chutney tomato ketchup Method MethodCombine the plain flour and 5 tbsp water in a deep bowl and whisk well. Keep aside.Heat the ghee in a deep non-stick pan, add the onions, ginger-garlic paste ,green chillies and sauté on medium flame for 2 minutes.Add the carrot, cauliflower, french beans, cabbage, green peas, mix well and cover with a lid and cook on medium flame for 10 minutes, while stirring occasionally.Add the potatoes, coriander, turmeric powder, chilli powder, cumin seeds powder, garam masala, dry mango powder and salt, mix well and cook on medium flame for 5 minutes, while stirring occasionally.Transfer the mixture on a large plate and let it cool completely.Mash the mixture again with help of masher.Divide the mixture into 14 equal portions and shape each portion into a 50 mm. (2”) round flat cutlet.Dip each cutlet in the prepared plain flour –water mixture and roll in the bread crumbs till they are evenly coated from all the sides.Heat the oil in a deep non-stick pan and deep-fry a few cutlets at a time till they turn golden brown in colour from both the sides. Drain on an absorbent paper.Serve immediately with green chutney and tomato ketchup. Nutrient values per cutletEnergy87 calProtein0.9 gCarbohydrates5 gFiber0.9 gFat7.1 gCholesterol0 mgVitamin A165 mcgVitamin B10 mgVitamin B20 mgVitamin B30.2 mgVitamin C8.3 mgFolic Acid3.8 mcgCalcium10.6 mgIron0.3 mgMagnesium0 mgPhosphorus0 mgSodium4.4 mgPotassium39.1 mgZinc0.1 mg