Mixed Veg Cutlet (with Chickpea Option)
Crispy mixed veg cutlets made with carrot, peas, and potato or boiled chickpeas. Includes both shallow-fry and air-fryer methods for an easy, family-friendly snack.
Ingredients
Vegetable Base
- 1 cup potatoes (aloo), boiled and mashed or use 1 cup boiled chickpeas mashed for a higher-protein version
- 3/4 cup boiled mixed vegetables carrot, green peas, and beans, lightly mashed
- 1/4 cup onion finely chopped
- 1 tsp ginger grated
- 1 green chilli finely chopped, optional
- 2 tbsp fresh coriander leaves (dhania) chopped
Spices
- 1/2 tsp cumin powder (jeera powder)
- 1/2 tsp coriander powder (dhania powder)
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp red chilli powder adjust to taste
- 1/2 tsp garam masala
- 1/2 tsp dry mango powder (amchur)
- 3/4 tsp salt or to taste
Binding and Coating
- 3 to 5 tbsp breadcrumbs as needed
- 1 tbsp rice flour optional, for extra crispness
- 2 tbsp cornflour for slurry
- 4 tbsp water for slurry
- 1/2 cup breadcrumbs for outer coating
For Cooking
- 3 to 4 tbsp oil for shallow frying
- 1 to 1 1/2 tbsp oil for air frying, for brushing or spraying
Instructions
Prep the Veg Mixture
- Boil potatoes and mixed vegetables until fork-tender. Drain well and cool so extra steam escapes.
- Mash the potatoes in a large bowl. If using boiled chickpeas instead, mash until mostly smooth with a few tiny bits left for texture.
- Add mashed mixed vegetables, onion, ginger, green chilli, coriander leaves, and all spice ingredients.
- Add 3 tablespoons breadcrumbs and rice flour if using. Mix and press the dough lightly. If the mixture feels wet, add 1 tablespoon breadcrumbs at a time until it holds shape.
Shape and Coat
- Divide into 10 to 12 equal portions and shape into oval or round patties.
- Mix cornflour and water into a smooth slurry.
- Dip each patty in slurry, then coat in breadcrumbs. Press gently so crumbs stick evenly.
- Rest coated cutlets for 8 to 10 minutes so the crust stays intact while cooking.
Shallow-Fry Method
- Heat a heavy pan on medium heat and add 2 tablespoons oil.
- Place cutlets in a single layer without crowding.
- Cook 3 to 4 minutes per side until deep golden and crisp. Add more oil only as needed between batches.
- Transfer to a rack or paper-lined plate.
Air-Fryer Method
- Preheat air fryer to 200C (390F) for 3 minutes.
- Lightly brush or spray both sides of cutlets with oil.
- Arrange in a single layer and air-fry at 200C (390F) for 10 to 12 minutes.
- Flip at the 6-minute mark and continue until evenly golden. Add 1 to 2 extra minutes for deeper color.
Serve
- Serve hot with mint-coriander chutney, ketchup, or garlic yogurt dip.
- Add sliced onions and lemon wedges on the side for classic chai-time style.
Notes
High-protein swap: Replace potato with boiled chickpeas one-to-one for a firmer, protein-forward cutlet.
If mixture cracks: Knead for 30 seconds and add 1 teaspoon water or 1 tablespoon extra mash.
If cutlets soften: Drain vegetables longer and add 1 to 2 tablespoons more breadcrumbs.
Make ahead: Shape and coat cutlets, then refrigerate up to 24 hours before cooking.
Freezer prep: Freeze uncooked coated cutlets on a tray, then store in an airtight box for up to 1 month.
Storage: Store cooked cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in air fryer at 180C (350F) for 4 to 5 minutes.
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