Whip up a batch of these irresistible Easy Veg Cutlets for a perfect evening snack or a delightful addition to your next party spread! Bursting with the goodness of vegetables like potatoes, carrots, beans, peas, sweet corn, and beetroot, these golden, crunchy cutlets are a favorite among vegetarians and kids alike. Lightly spiced and packed with flavor, each bite offers a satisfying crunch thanks to the special coating of crushed cornflakes. Pair these crispy vegetable cutlets with a cup of masala chai or a tangy tomato sauce for the ultimate snacking experience.
This recipe isn’t just versatile, it’s a smart way to sneak extra veggies into your diet—ideal for picky eaters. Feel free to get creative and toss in other vegetables you enjoy, or shape the cutlets into patties, ovals, or hearts to make them even more fun. Whether deep-fried for that classic flavor or baked for a lighter touch, these cutlets promise a delicious, golden crust and a soft, savory interior. Ready in just about 40 minutes, they’re perfect for when you want something quick, tasty, and loaded with nutrition.
Easy Veg Cutlet Recipe
Print RecipeIngredients
- 2 potato, peeled and cubed
- ¼ cup carrot, cubed
- ¼ cup beans, chopped
- ¼ cup sweet corn
- ½ cup peas
- ½ cup beetroot
- ¼ tsp salt
- ¼ cup breadcrumbs
- ½ tsp Kashmiri red chili powder
- ¼ tsp cumin powder
- ¼ tsp garam masala
- ½ tsp aamchur (dry mango powder)
- 1 tsp ginger garlic paste
- 2 tbsp coriander, finely chopped
- ¼ tsp salt
- 1 cup corn flakes, crushed
- oil for deep frying
- 3 tbsp corn flour
- 2 tbsp maida (plain flour)
- ¼ tsp pepper, crushed
- ¼ tsp salt
- ¼ cup water
Instructions
Boil all the vegetables until soft, then mash them together in a large bowl.
Add breadcrumbs, Kashmiri red chili powder, cumin powder, garam masala, aamchur, ginger garlic paste, chopped coriander, and salt. Mix everything thoroughly to form a smooth dough.
In another bowl, prepare the batter by whisking together corn flour, maida, crushed pepper, salt, and water until you get a smooth, lump-free mixture.
Grease your hands lightly with oil and shape portions of the vegetable dough into cylindrical or desired shapes.
Gently dip each cutlet into the prepared batter, then coat generously with crushed cornflakes for an even, crunchy layer.
Heat oil in a deep pan. When the oil reaches medium heat, carefully slide in the cutlets and fry in small batches until golden brown and crisp on all sides.
If baking, arrange coated cutlets on a greased tray and bake in a preheated oven at 180°C for 15–20 minutes, turning halfway for even color.
Remove and drain on paper towels. Serve hot with tomato sauce or your favorite chutney.
Notes
Tips:
Customize the cutlets by adding other veggies like broccoli or spinach for extra nutrition., Shape the cutlets into patties, ovals, or even hearts to appeal to children and guests., Fry cutlets on medium heat to ensure they cook through without absorbing excess oil., Shallow fry or pan fry as a healthier alternative, but deep frying gives the best crunch., Use fresh breadcrumbs or panko if cornflakes are unavailable for a golden exterior., Let the prepared dough chill in the fridge for 10 minutes for easy shaping and crispier results.