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Crispy veg cutlet recipe | Cook with Budgett

 Crispy Veg Cutlet Recipe 

Cook with Budgett - Simply best yet tasty recipes is all set to again amaze you with outstanding recipes quoted as Crispy Vegetable Cutlet also called as veg cutlet is a crisp, tender patty made with the help of a mixture of hearty veggies made out of fresh herbs and breadcrumbs.

 This crispy veg cutlet recipe stands as a popular snack in Indian cuisine and there are plenty of ways to make them and enjoy them. These vegan vegetable cutlets are basically pan-fried to keep it healthy and fully nourished, but as you prefer you can shallow it fry.

While there are many words to quote what a cutlet is, but let's stick to the Indian and our version of the cutlet. There are both non-vegetarian versions and vegan as well plant-based versions of cutlets in Indian cuisine. In either way, the cutlet is always still found to be breaded and fried.

Cook with Budgett recipe is a veggie cutlet that is suitable for both vegetarians and vegans as well. A crispy veg cutlet is basically a veggie patty. It's a blend of various steamed vegetables like for example carrots, potatoes, peas, broccoli, and more. I make these veg cutlet recipes often and frequently as the taste is just mesmerizable. 

Ingredients. Buy with us

▢Half cup chopped carrot or 1 medium carrot

▢¼ cup chopped french beans or 8 beans

▢1-2 cup chopped potatoes or 2-3 medium-sized

▢½-1 cup fresh green peas – fresh or frozen

▢1-2 inch ginger – roughly chopped

▢1-2 green chili – about 1 teaspoon chopped

▢2-3 garlic cloves (medium-sized) – peeled and roughly chopped, optional

▢Quarter teaspoon red chili powder or cayenne or paprika

▢Half teaspoon cumin powder

▢Half teaspoon Coriander Powder – optional

▢Half teaspoon Garam Masala Powder

▢4 to 5 tablespoons breadcrumbs – panko or regular, or bread pulp from 2 to 3 bread slices

▢2-3 tablespoons chopped coriander leaves or parsley

▢salt as required

For Crumb Coating

▢2-3 tablespoons all-purpose flour

▢4 tablespoons water

▢⅓ cup breadcrumbs – panko or regular

For Pan Frying

▢3-4 tablespoons oil – any neutral oil, add as required

Instructions to make your crispy veg cutlet recipe 


  • Rinse, peel off, and chop down all the veggies like carrots, potatoes.
  • Boil the veggies until fork tender in a pressure cooker.
  • Drain all the water out of cooked veggies very well and properly using a strainer. Set the cooked vegetables aside to make it warm.
  • When the veggies get cooled down, blitz 5 slices of bread into a food processor or blender till it gets fine to get bread crumbs.
  • Set it aside from the bread crumbs on a plate or tray.

Making Cutlet Mixture

  • When it gets warm, transfer the cooked vegetables into the bowl.
  • Mash them. Do not make a fine keep the coarse paste but at the same time keep it slightly chunkier with tiny bits of veggies to be felt. Set it aside.
  • Crush roughly chopped ginger, green chilies with garlic (if required) in a mortar to a semi-fine, not proper paste.
  • Add the crushed ginger with green chili paste and red chili powder cum cumin powder, garam masala powder, coriander powder, bread crumbs, and salt as required to the mashed vegetables.
  • Instead of bread crumbs, you can also add 3 slices of bread dipped in the water and then squeeze it completely out of the water.
  • Mix everything properly. Check the taste and add more salt or the ground spice powders if needed and then mix with vegetable cutlet dough.
  • Take another small bowl, with all-purpose flour and water.
  • Stir it and mix this mixture to get a smooth paste or slurry without any lumps found out to be.
  • Now take the cutlet mixture in a plate and using a cutlet mold, shape it or make small to medium-sized round cutlets by rolling and flattening the mixture in your palms.


  • Take a cutlet and dip that in all-purpose paste gently in order that the paste gets completely covered all over the cutlet.
  • Then dredge down the cutlet in breadcrumbs evenly and all over it. Dust off any extra breadcrumbs. Crumb the coat and bread each cutlet in this way and set it aside.
  • I don't have any breadcrumbs, so you can also use Rava (sooji).

Pan Frying Veg Cutlet

  • Heat 3-4 tablespoons oil for shallow frying in a frying pan. Dust the excess bread crumbs from the veggie cutlets and place them in the medium hot oil.
  • When one side is light golden or golden, flip and fry the other side. Add more oil if needed.
  • Flip a couple of times more and fry all the vegetable cutlets till they are evenly golden and crisp from all sides.
  • Drain them on kitchen paper towels to remove excess oil. Fry the remaining cutlets this way add more oil if required.
  • Serve the cutlet hot or warm with mint chutney or coriander chutney or tamarind chutney or tomato ketchup. You can also make burgers, wraps or sandwiches with them.


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