Crispy and Delicious Homemade Vegetable Cutlet Recipe for a Perfect Evening Snack with Healthy Ingredients and Simple Steps
ЁЯеХ How to Make Crispy Vegetable Cutlet
Vegetable cutlets are one of the easiest and tastiest tea-time snacks, loved by all ages. They are crunchy on the outside, soft and flavourful inside, and packed with healthy vegetables. With simple ingredients and a few easy steps, you can make restaurant-style crispy cutlets at home. Below is a complete guide to preparing perfect vegetable cutlets every single time.
ЁЯеж 1. Essential Ingredients for Perfect Cutlets
To achieve the right flavour and texture, start with a mix of boiled vegetables. Common choices include potatoes, carrots, green peas, beans, and beetroot. Potatoes act as a natural binder, helping the cutlet hold its shape.
Add spices such as garam masala, chilli powder, turmeric, cumin powder, pepper, and freshly chopped coriander. Breadcrumbs or roasted rava help in getting a crisp outer layer. Keep some all-purpose flour or cornflour slurry ready for coating. Salt, ginger-garlic paste, and a few drops of lemon juice further enhance the flavour.
ЁЯеФ 2. Preparing the Vegetable Mixture
Boil the vegetables until soft but not mushy. Drain well to avoid excess moisture. Mash them gently and mix in spices, herbs, and breadcrumbs. The mixture should be firm enough to be shaped easily.
You can adjust texture by adding more breadcrumbs if it feels sticky. Shape the mixture into round or oval cutlets. Keeping them uniform ensures they cook evenly. For extra taste, you may add grated cheese or finely chopped green chillies.
ЁЯНЮ 3. Coating the Cutlets for Maximum Crispiness
Dip each shaped cutlet into the cornflour slurry and then roll it in breadcrumbs. For a thicker and crunchier crust, double-coat them: slurry → crumbs → slurry → crumbs.
Refrigerate the coated cutlets for 20–30 minutes. This step firms them up, prevents breaking, and helps achieve an ultra-crispy exterior during frying.
ЁЯН│ 4. Frying or Air-Frying the Cutlets
Heat oil in a pan and shallow fry the cutlets on both sides until golden brown. Avoid overcrowding the pan for even browning.
For a healthier option, you can air-fry them by brushing a little oil and cooking at 180°C for 12–15 minutes, flipping halfway.
Once done, drain on tissue paper and serve hot with tomato ketchup, green chutney, or mayonnaise.
✔ Conclusion
Crispy vegetable cutlets are simple, nutritious, and versatile. With the right mix of vegetables, proper coating, and correct frying technique, you can make crunchy, flavour-packed cutlets every time. Perfect for evening snacks, kids’ lunch boxes, or party starters, these cutlets are sure to be a family favourite.
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