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veg cutlet
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Veg cutlet recipe

Railway canteen style mixed veg cutlet recipe
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Appetizer, Starter
Cuisine: Indian
Keyword: tea time snacks
Servings: 16 cutlets
Author: Jeyashri suresh


  • 3 boiled and mashed potatoes
  • 1 cup grated beetroot
  • ½ cup grated carrot
  • ¼ cup frozen peas
  • 2 tbsp chopped coriander leaves
  • 2 onions
  • 1 tsp ginger garlic paste
  • 2 tsp + 1/2 tsp red chili powder
  • 1 tsp pepper powder
  • 1-2 green chili
  • ½ cup bread crumbs
  • ¼ cup cornflour
  • ½ cup more bread crumbs for coating
  • Salt as needed
  • 2 tbsp + oil for deep frying


  • In a pan add 2 tbsp oil and add chopped green chilies.
  • Add finely chopped onions and saute them.
  • Once it is translucent add the ginger garlic paste.
  • Cook till the raw smell goes off.
  • Add grated beetroot, grated carrot, and frozen peas.
  • Mix well.
  • Add 2 tsp red chili powder, ½ tsp pepper powder, and salt.
  • Mix well and cook for 5 minutes.
  • Do not add any water.
  • Once it is cooked transfer to a bowl.
  • Add 3 boiled mashed potatoes.
  • Now add ½ cup bread crumbs and chopped coriander leaves.
  • Mix well.
  • In a bowl add cornflour, ½ tsp pepper powder, and ½ tsp red chili powder
  • Add water and mix well without lumps.
  • Let this not be too thick or thin.
  • Take a lemon sized portion of veg mixture
  • Make a ball and flatten it and shape as desired.
  • Dip this in cornflour slurry
  • Roll in bread crumbs
  • Keep inside the fridge for 30 mins. This step is optional.
  • Heat oil and deep fry in batches
  • Fry on both sides.
  • Take out and drain in a kitchen towel



1.Ensure the veg mixture is not loose, else the cutlet will become soggy. 2. If the mixture is watery, you can add a little more bread crumbs 3. Also, you can use sooji | rava to toast the cutlets in the last. 4. You can add cauliflower also to the Veg cutlet recipe.