Veg Cutlet Recipe

About Indian Cutlet

The word cutlet has been derived from the French term côtelette or kotlet. A cutlet can be a thin slice of meat, fish, ribs, chicken breast, mashed vegetables, breaded, and then deep-fried. You will often find mention of cutlet recipes in French and British Cookbooks. With the Europeans, the kotlet came to India and became our favourite teatime snack cutlet. Today we have a variety of cutlet recipes in Indian Cuisine. From railway cutlets, Bengali chop, paneer cutlets, to vegetable cutlets, we have cutlet recipes to cater to every food lover. The most popular is the Indian veg cutlet. Whether it is a monsoon downpour, or a social get-together a plate full of this vegetable cutlet is always welcomed.

My Tried & True Tips

The best part about these vegetable cutlets is they can be customized. Feel free to pick your favourite vegetables to make these cutlets. Use a food processor, to chop or pulse the vegetables for the cutlet. This makes a difference in the texture of the cutlets. Make sure vegetables are not wet or moist else the cutlet mixture will become water clogged. Boil the potatoes in advance and store them in the fridge. Cold and dry potatoes make the cutlet crisp. Always grate the potatoes for making the cutlets. Make sure no chunks remain in the grated potato. Always fry the cutlet at medium-high temperature oil. If the oil is not hot enough cutlets will turn soggy and not crisp.

Watch Veg Cutlet Video

Serving Suggestion

The tantalizing aroma of the frying cutlets sneaks out of the kitchen and lingers around the tea table. The tea laced with chai masala bubbling on the side stove sends an inviting gluttonous note to those who are wandering in the backyard yearning for evening snacks. A bowl of tomato ketchup and green chutney are my two favourite dipping choices for a veg cutlet. You can serve it with mint mayonnaise, tomato salsa, or any other dipping sauce of choice. That is the beauty of fried snacks they taste good with anything.