Chettinad Vegetable Cutlet

Name: Chettinad Vegetable Cutlet
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: chettinad
Ingredients: 300 g potato (peeled and cubed); 100 g carrot (peeled and diced); 80 g beans (finely chopped); 60 g green peas; 1 pcs onion (medium, finely chopped); 1 inch ginger (finely minced); 4 pcs garlic (cloves, finely minced); 2 pcs green chili (finely chopped); 8 pcs curry leaves (finely chopped); 1 tsp fennel seeds (lightly crushed); 1 pinch black pepper; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice; 0.5 tsp salt (divided); 1 tbsp oil; 1 cup bread crumbs (divided); 2 tbsp all-purpose flour; 4 tbsp water (to make slurry)

RATING

4.3/5(32)

TASTE SCORE

8/10

These crisp vegetable cutlets bring classic Chettinad warmth with fennel, curry leaves, ginger, and black pepper. Soft inside and nicely golden outside, they make a satisfying snack or side with chutney and sliced onion.

PREP

25m

COOK

20m

SERVES

1 PIECE

137 cal

SERVINGS

METHOD · 8 STEPS

boil · ~12 min
Boil the vegetables until tender.
1.Add potato, carrot, beans, and green peas to a pan with enough water to cover them.
2.Bring to a boil and cook until the vegetables are tender but not mushy, 10 to 12 minutes.
3.Drain well and let the vegetables sit for a few minutes so excess moisture evaporates.
TIPDry vegetables give firmer cutlets and help them hold shape while frying.
prep · ~4 min
Mash and mix the boiled vegetables.
1.Mash the potato in a wide bowl until mostly smooth.
2.Lightly mash the carrot, beans, and green peas so the mixture still has a little texture.
3.Combine all the boiled vegetables together.
saute · ~6 min
Cook the Chettinad spice base.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add fennel seeds, then add onion and cook until soft, 3 to 4 minutes.
3.Add ginger, garlic, green chili, and curry leaves and cook for 1 minute.
4.Add black pepper, red chili powder, turmeric powder, garam masala, and half of the salt and mix well for 20 seconds.
TIPKeep the heat medium once the powders go in so the spices turn fragrant, not bitter.
mix · ~6 min
Make the cutlet mixture.
Add the sautéed mixture to the mashed vegetables. Add coriander leaves, lemon juice, and 1/2 cup bread crumbs, then mix well. Taste and add the remaining salt if needed. Divide and shape into 8 oval or round cutlets.
mix · ~2 min
Make the coating station.
Mix all-purpose flour with water in a small bowl to make a smooth slurry. Place the remaining 1/2 cup bread crumbs on a plate for coating.
assemble · ~7 min
Coat the cutlets.
1.Dip each cutlet lightly in the flour slurry.
2.Roll it in bread crumbs and coat all sides evenly.
3.Place the coated cutlets on a plate and let them sit for 5 minutes.
fry · ~8 min
Shallow fry the cutlets until crisp.
1.Heat 3 tbsp oil in a wide pan over medium heat.
2.Place the cutlets in the pan without crowding.
3.Cook until golden and crisp on one side, 3 to 4 minutes.
4.Flip gently and cook the other side until golden, 3 to 4 minutes more.
TIPTurn the cutlets only after the first side firms up well, or the coating may break.
serve
Serve the cutlets hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the boiled vegetables very well and let the steam escape before mashing, or the cutlets can turn soft and split in the pan.
2
Keep some texture in the carrot, beans, and peas so the inside stays pleasantly chunky instead of pasty.
3
Lightly crush the fennel seeds just before sautéing to release their aroma without making the mixture gritty.
4
If the shaped mixture feels loose, add a spoonful or two of extra bread crumbs before coating.
5
Rest the crumb-coated cutlets for 5 minutes so the outer layer adheres better during shallow frying.
6
Fry on medium heat only; high heat browns the crumbs too fast before the inside heats through and sets.
7
For make-ahead prep, shape and coat the cutlets, refrigerate them on a tray, and fry just before serving for the best crust.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Brush the coated cutlets lightly with oil and bake or air-fry them until crisp for a lighter snack with less pan frying.

vegan

Vegan

This recipe is already vegan if you use plain vegan bread crumbs, making it an easy plant-based tea-time snack.

no onion no garlic

No-onion-no-garlic

Skip onion and garlic, then increase ginger, curry leaves, fennel, and pepper for a sattvic-style version with strong spice character.

spicier

Spicier

Add extra black pepper and green chili to lean into the bold heat that suits Chettinad-style snacks.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Vegetable-rich snack

Potato, carrot, beans, and peas make these cutlets more wholesome than plain starch-based snacks and add a mix of plant nutrients.

✓

Contains fiber from vegetables

Beans, peas, carrot, coriander, and bread crumbs contribute fiber that can make the snack more satisfying.

✓

Aromatic spices with herbs

Ginger, garlic, curry leaves, fennel, black pepper, and coriander bring flavor depth so the cutlets taste full without needing heavy sauces.

QUESTIONS?

Frequently asked questions

The mixture is usually too wet or the oil is not ready. Drain the vegetables thoroughly, add a little more bread crumbs if needed, and let the coating rest before frying.