Veg cutlets are crispy on the outside and soft on the inside, made with potatoes, mixed vegetables, and regular spices. This traditional Gujarati dish is often prepared during weddings or festival seasons. In this recipe, I’ll share a few tips to create the perfect cutlet mixture with a crispy outer layer. Additionally, I’ll provide a restaurant-style coriander curd chutney recipe to serve with the cutlets. These cutlets can be enjoyed as a tea-time snack or a party starter, and they are appreciated by both kids and adults. Do give this recipe a try!
The key to making crispy veg cutlet at home are
- Firstly, I made a cutlet mixture with potatoes and a combination of vegetables. This recipe is open-ended in terms of adding veggies. You can use broccoli, green peas, and leafy vegetables in addition to the vegetables used in this recipe.
- Secondly, I added soaked bread and soaked poha into the cutlet mixture, which gives it binding. I also added some tapkir (arrowroot powder), which gives a crispy texture to the cutlet. You can use cornflour or rice flour instead of tapkir.
- The outer layer of the cutlet is made with bread crumbs, which provides a crisp and hard texture, helping the cutlet hold its shape while deep frying. However, instead of breadcrumbs, you may use vermicelli or roasted rava for a crunchy texture.
- I have deep-fried the cutlet to get the best result. However, you may also opt for pan-frying or even shallow frying the cutlet for a healthier option.
- Lastly, the shape does not play any major role in the taste and flavor of the cutlet. You may shape it as per your preference or as per your shaper.
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Veg cutlet recipe | Gujarati cutlet | crispy vegetable cutlet
Ingredients
For crispy veg cutlet
- 500 grm or 4 medium size boiled potatoes
- 2 tbsp oil
- 1 tbsp white sesame seeds
- ¼ cup chopped onion
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- ¼ cup chopped carrot
- ¼ cup chopped capsicum
- ¼ cup boiled green peas
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp cumin powder
- ½ tsp garam masala
- ½ tsp black pepper powder
- ½ tsp black salt
- ½ tsp kasuri methi
- 1 tsp amchur powder
- 1 tbsp sugar
- 2 soaked white bread
- ½ cup soaked poha
- ½ cup coriander leaves
- 2 tbsp tapkir - Arrowroot powder
For slurry
- ¼ cup maida
- ¼ cup cornflour
- Pinch of salt
- Pinch of black pepper powder
- ½ cup water or as required
Other ingredient
- 1 cup bread crumbs for outer coating
- Oil for deep frying
For coriander curd chutney
- ½ cup coriander leaves
- ½ cup mint leaves
- 2-3 green chilli
- ½ inch ginger
- 2-3 garlic cloves
- 1 tbsp roasted chana dal
- Salt to taste
- ½ tsp sugar
- ½ tsp chaat masala
- Pinch of black salt
- ½ tsp cumin powder
- ½ tsp lemon juice
- 4 tbsp + 1 cup curd
- 1 ice cubes
Instructions
Making Veg Cutlet
- In a mixing bowl, mash boiled potatoes.
- In a pan, heat 2 tbsp oil. Add 1 tbsp white sesame seeds and ¼ cup chopped onion. Sauté until onions are translucent.
- Add 1 tbsp green chili paste and 1 tsp ginger paste. Sauté for a minute.
- Add ¼ cup chopped carrot, ¼ cup chopped capsicum, ¼ cup boiled green peas, and salt to taste. Sauté until the vegetables are slightly soft.
- Lower the flame and add ½ tsp turmeric powder,1 tsp red chili powder,1 tsp cumin powder,½ tsp garam masala,½ tsp black pepper powder,½ tsp black salt,½ tsp kasuri methi,1 tsp amchur powder,1 tbsp sugar,Mix well and cook for another minute.
- Turn off the heat and let the mixture cool.
- Add the cooled vegetable mixture to the mashed potatoes.
- Soak 2 slices of white bread in water, then squeeze out the excess water and add the bread to the potato mixture.
- Add ½ cup soaked poha, ½ cup chopped coriander leaves, and additional salt to taste. Mix well.
- Add 2 tbsp arrowroot powder (tapkir) and mix thoroughly until the mixture forms a dough-like consistency.
- Grease your hands with oil. Take a small portion of the mixture and shape it into a round or heart-shaped cutlet. Repeat with the remaining mixture and set aside.
- Prepare the slurry by mixing ¼ cup maida, ¼ cup cornflour, salt, and black pepper in a small bowl. Gradually add water to form a smooth, lump-free batter.
- Dip each cutlet into the slurry, then roll in bread crumbs to coat evenly.
- Freeze the cutlets for 10-15 minutes before frying.
- Deep fry the cutlets in hot oil over medium flame, stirring occasionally to prevent them from breaking. Fry until golden brown and crisp.
- Drain the cutlets on a wire rack to remove excess oil.
- Serve the crispy cutlets with coriander yogurt chutney.
Making Coriander Curd Chutney
- In a mixer jar, add ½ cup coriander leaves, ½ cup mint leaves, 2-3 green chilies, ½ inch ginger, 2-3 garlic cloves, 1 tbsp roasted chana dal, ½ tsp sugar, Salt to taste, ½ tsp chaat masala, Pinch of black salt, ½ tsp cumin powder, ½ tsp lemon juice, 4 tbsp curd, 1 ice cube
- Grind the mixture into a smooth paste.
- In a bowl, take 1 cup curd and add the chutney mixture. Mix well.
- Your restaurant-style coriander curd chutney is ready to serve.
Notes
- Cool down boiled potatoes so there is no moisture in them.
- Do not use too much oil while sautéing vegetables.
- Soaked bread provides binding to the cutlet mixture.
- Soaked poha absorbs water from the cutlet mixture and provides binding to it.
- You can use corn flour or rice flour instead of tapkir (arrowroot powder).
- Tapkir gives binding and a crispy texture to cutlets.
- The flour slurry should be thin. Do not make a thick slurry.
- You can use roasted sevai instead of bread crumbs.
- Fry cutlets on a medium-high flame. Do not fry them on a low flame.
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