Veg Cutlets Recipe - Yummy Traditional

Veg Cutlets Recipe

                                                                            
veg-cutlets-recipe-with-step-by-step-photos


Veg Cutlet || Vegetable Kabab || How to make veg cutlets with step by step photos

Veg cutlets are one of the most delicious, popular, and flavored Pakistani tea-time snacks.it made using a variety of vegetables, basic spices, and herbs. and then they are shallow fried until the golden brown color and dip with GREEN CHUTNEY or DAHI CHUTNEY.

These veg cutlets crumbs coated and pan-fried yet they turn out great with a crisp texture

In variation, you can use any veggies of your choice as well as can bake veg cutlets instead of frying for a healthier version. During these winter evening these veg cutlets really well go with a hot cup of  MASALA TEA or KASHMIRI TEA


                                  
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These are popularly served as a snack for your tea time munchies or can also be served as an appetizer for your get-togethers, house parties, or even game/movie nights.

For the best result follow my detailed step by step photo instructions and tips below the recipe card

Recipe notes:

  1. Always steam or boil the vegetables as dente and not mushy. This prevents the cutlets from turning too soft from inside
  2. Veg cutlets are filled with lots of veggies. this time I used potatoes, peas carrots, capsicums, spring onion, green chilies, and herbs.while you can add cauliflower, cabbage, mushrooms, beans
  3. In variation can be added cottage/chatted cheese, and chopped boiled eggs as well. if using cheese double coat the cutlets so that cheese doesn’t come out of the cutlets and mess up
  4. Keep Spice a level less or more in veg cutlets as per taste  

                         
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  1. I used HOMEMADE BREADCRUMBS to coat the cutlets. you can use store-bought crumbs or fresh bread crumbs Alternately crushed cornflakes also can be used instead of bread crumbs 
  2. Don’t require coating these cutlets in egg or flour batter. breadcrumbs is enough to coat well. but if you want more crispness in veg cutlets then can be used egg or flour batter before the  coating with crumbs   
Using oil/ghee of your choice but I highly recommend frying cutlets in olive oil to make your cutlets healthy and flavorful taste  Or also you can bake them                                                                                                                                                                                                 

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For more similar recipes:

Mince Potato cutlets

Chicken Potato Cutlets

Mutton potato chops

Macaroni cutlets

Gobi vada

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To prepare In this recipe firstly, chop the spring onion, capsicum, coriander leaves, and green chilies

             

chop-veggies

Rinse and peel potatoes, carrots, and peas. and steam them together until just done in a steamer or pot. They must be soft-cooked and firm but not be mushy or soggy

              

steam-the-veggies


Mash boiled potatoes, peas, and carrots in the mixing bowl. Next, add all chopped veggies spring onion, green chilies, coriander leaves, and capsicums to the veggie mixture

        

mash-veggies

Combine them together very well. 

                  

mash-the-veggies-together

Then add soaked bread sliced, ginger powder, garlic powder, chicken powder, chaat masala

      

add-spices-to-the-mixture

Salt, crushed black pepper and red chili flakes.Mix until everything is incorporated

            

mix-everything-well

And rest for 10 minutes

             

rest-the-mixture

Mix everything well. the mixture should be non-sticky and must not be soggy. take a small portion and make patties 

                                           

make-cutlets

Place each patty on the bread crumbs. make sure the patty is coated with bread crumbs on both sides

              

coat-the-kabab-with-crumbs

Repeat doing this for all the patties and place them on a plate. leave them aside for about 5-10 minutes. this helps the bread crumbs to stick well  to the patties

                                                            

prepare-all-kababs


Heat oil in the pan and shallow fry or bake them. I used 3 tbsp oil for each batch of 3 patties. you can reduce the quantity to 2 tbsp

                        

fry-them-well

Lastly, flip the cutlets to the other side and fry until golden. Veg cutlets are ready

                            

veg-cutlets-are-ready

Serve hot with  dal chawal or a hot cup of tea

                                                           
serve-hot-with-rice
                                                                                                         
 

                                                                     

 

Veg cutlets are one of the most delicious, popular, and flavored Pakistani tea-time snacks.it made using a variety of vegetables, basic spices, and herbs.

Ingredients:

  1. 2 medium-sized, potatoes boiled
  2. 1 cup, capsicum steamed
  3. 1 cup, spring onion
  4. 4-5 pcs, green chilies chopped
  5. 2 tbsp, fresh coriander chopped
  6. ½ cup, green peas boiled
  7. ½ cup, carrots boiled

For spices:

  1. 1 tsp, garlic powder
  2. 1 tsp, ginger powder
  3. ½ tsp, chicken powder
  4. ½ tsp, black pepper
  5. ½ tsp, red chili flakes
  6. ½ tsphomemade chaat masala
  7. Salt to taste

Other ingredients:

  1. 2 pcs, bread slices soaked
  2. ½ cup, breadcrumbs
  3. ½ cup, olive oil 
How to make veg cutlets?

  1. Preparation of making veg cutlets: To prepare this recipe firstly, chop the spring onion, capsicum, coriander leaves, and green chilies. Rinse and peel potatoes, carrots, and peas. then steam them together until just done in a steamer or pot. They must be soft cooked and firm but not be mushy or soggy. If cooked in a pot. drain them up in a colander completely if any moisture is left. If the veggies have lots of moisture in them they soak up a lot of oil and do not bind well
  2. Mashing and mixing: Mash boiled potatoes, peas, and carrots in the mixing bowl. Next, add all chopped veggies spring onion, green chilies, coriander leaves, and capsicums to the veggie mixture. Combine them together very well. Then add soaked bread sliced, ginger powder, garlic powder, chicken powder, chaat masala, salt, crushed black pepper, and red chili flakes. Mix until everything is incorporated. And rest for 10 minutes
  3. Making cutlets: Mix everything well. the mixture should be non-sticky and must not be soggy. take a small portion and make patties. Place each patty on the bread crumbs. make sure the patty is coated with bread crumbs on both sides. Repeat doing this for all the patties and place them on a plate. leave them aside for about 5-10 minutes. this helps the bread crumbs to stick well to the patties
  4. Frying veg cutlets: Heat oil in the pan and shallow fry or bake them. I used 3 tbsp oil for each batch of 3 patties. you can reduce the quantity to 2 tbsp. Lastly, flip the cutlets to the other side and fry until golden. Veg cutlets are ready. Serve hot with  dal chawal or a hot cup of tea

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