Prepare time: 10 mins
Cook: 25 mins
Serves: 5 Persons


  • 1 tablespoon vegetable oil
  • ½ cup finely chopped onion
  • 1 teaspoon finely chopped ginger
  • ½ cup grated carrot
  • ½ cup shredded cabbage
  • ¼ cup finely chopped green beans
  • ¼ cup sweet corn
  • ¼ cup green peas
  • 2 teaspoons finely chopped green chilies
  • salt to taste
  • 2 teaspoons chaat masala
  • ½ teaspoon garam masala powder
  • ½ teaspoon black pepper powder
  • ½ cup shredded paneer
  • 1 cup boiled and mashed potatoes
  • 2 tablespoons chopped cilantro/coriander
  • 1 tablespoon chopped mint
  • 1 tablespoon lime juice
  • ½ cup bread crumbs

For Coating

  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper powder
  • 1 and ½ cup bread crumbs
  • vegetable oil for frying

Directions For Making Veg Cutlet

  1. Heat 1 tablespoon vegetable oil in a pan.
  2. Once the oil is hot, add ½ cup finely chopped onions and 1 teaspoon finely chopped ginger to the pan and fry on high heat for 2-3 minutes.
  3. Add ½ cup grated carrot, ½ cup shredded cabbage, ¼ cup finely chopped green beans, ¼ cup sweet corn, ¼ cup green peas, and 2 teaspoon finely chopped green chillies and cook for 2-3 minutes.
  4. Note – If using fresh sweet corn and green peas, cook them until they are slightly tender before adding to the pan.
  5. Now add salt to taste, 2 teaspoon chaat masala, ½ teaspoon garam masala, and ½ teaspoon black pepper powder, and mix well.
  6. Remove the pan from heat and let the mixture cool down a bit. Add ½ teaspoon shredded paneer, 1 cup boiled, cooled and mashed potatoes, 2 tablespoon chopped cilantro, 1 tablespoon chopped mint, 1 tablespoon lime juice, and ½ cup bread crumbs in the cooked veggies and mix well. Set the mixture aside.
  7. Mix ½ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon black pepper powder in a small bowl. Add ¼ cup water and make a thick slurry.
  8. Make small patties from the veggie mixture. You can make them ball or cylinder shaped.
  9. Keep the flour slurry and 1 and ½ cup bread crumbs on the platform. Dip the cutlets in the flour slurry.
  10. Coat with breadcrumbs.
  11. Prepare all the veg cutlet in the same manner and arrange on a plate.
  12. Heat oil for frying in a pan. Once the oil is hot, simmer the heat to medium. Drop 8-10 cutlets in the pan and fry until golden brown. Keep flipping the cutlets gently while frying to ensure even frying on all the sides. This will take about 10-12 minutes.
  13. Once they are browned and crispy, drain on a tissue-lined plate. Fry the remaining cutlet in the same manner. Serve hot.

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