Chettinad Vegetable Cutlet
Crispy on the outside, soft and spicy on the inside. These vegetable cutlets are packed with a freshly ground Chettinad masala, offering a burst of authentic South Indian flavor in every bite. Perfect as an appetizer or an evening snack.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Chettinad Masala
- b.In a small, dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and dried red chilies.
- c.Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly toasted. Be careful not to burn them.
- d.Remove from heat and let the spices cool completely. Once cool, grind them into a fine powder using a spice grinder or blender.
- 2
Step 2
- a.Cook the Vegetable Mixture
- b.Heat 1 tbsp of vegetable oil in a larger pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- c.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- d.Stir in the finely chopped mixed vegetables, turmeric powder, and salt. Sauté for 5-7 minutes until the vegetables are tender but still retain a slight bite.
- e.Add the mashed potatoes and the freshly ground Chettinad masala powder to the pan. Mix thoroughly until all ingredients are well combined. Cook for 2 more minutes.
- f.Stir in the chopped coriander leaves, then transfer the mixture to a large bowl and allow it to cool completely to room temperature. This is crucial for easy shaping.
- 3
Step 3
- a.Shape and Coat the Cutlets
- b.Once the mixture is cool, divide it into 8 equal portions. Roll each portion into a ball and then flatten it into a round or oval patty, about half an inch thick.
- c.In a shallow bowl, whisk the all-purpose flour with 1/3 cup of water to create a smooth, thin slurry without any lumps.
- d.Spread the breadcrumbs evenly on a separate plate or tray.
- e.Carefully dip one patty into the flour slurry, ensuring it's coated on all sides. Let any excess slurry drip off.
- f.Immediately transfer the patty to the breadcrumbs, pressing gently to coat it evenly on all sides. Set the coated patty aside and repeat for the remaining portions.
- 4
Step 4
- a.Shallow Fry the Cutlets
- b.Heat the oil for shallow frying in a wide, heavy-bottomed pan over medium heat. The oil should be about 1/4 inch deep.
- c.To check if the oil is ready, drop a small breadcrumb into it; if it sizzles and rises to the top, the oil is hot enough.
- d.Gently place 3-4 coated cutlets into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
- e.Fry for 3-4 minutes on the first side until golden brown and crisp. Carefully flip and fry for another 3-4 minutes on the other side.
- f.Once both sides are perfectly browned and crispy, remove the cutlets with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Chettinad Vegetable Cutlets hot with your favorite dipping sauce, such as mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the vegetable mixture is completely cool before shaping the patties. A warm mixture is sticky and can cause the cutlets to break apart during frying.
- 2Mash the potatoes thoroughly to avoid lumps, which ensures a smooth texture for the cutlets.
- 3Do not over-boil the vegetables. They should be tender-crisp to prevent the mixture from becoming too watery.
- 4For an extra crispy coating, use panko breadcrumbs instead of regular ones.
- 5If the mixture feels too moist to shape, add 1-2 tablespoons of breadcrumbs or roasted gram flour (besan) to help bind it.
- 6Fry the cutlets on medium heat. If the heat is too high, the outside will burn before the inside is heated through. If it's too low, they will absorb too much oil.
Adapt it for your goals.
Healthier Option (Baked)
Preheat your oven to 200°C (400°F). Arrange the coated cutlets on a baking sheet lined with parchment paper. Lightly spray them with oil and bake for 15-20 minutes, flipping halfway through, until golden and crisp.
Healthier Option (Air Fried)Healthier Option (Air-Fried)
Preheat your air fryer to 180°C (350°F). Place the cutlets in the basket in a single layer, spray with a little oil, and air fry for 12-15 minutes, flipping once, until crispy and golden.
Gluten FreeGluten-Free
Use rice flour or cornstarch instead of all-purpose flour for the slurry, and use gluten-free breadcrumbs for the coating.
Protein RichProtein-Rich
Add 1/2 cup of crumbled paneer (Indian cottage cheese) or mashed chickpeas to the vegetable mixture for an extra protein boost.
Why this is on our healthy list.
Rich in Fiber
The variety of vegetables like carrots, peas, and beans makes these cutlets a good source of dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
Anti-inflammatory Properties
The authentic Chettinad masala is rich in spices like turmeric, black pepper, and cloves, which contain powerful compounds known for their anti-inflammatory and antioxidant benefits.
Provides Sustained Energy
Potatoes are a key ingredient, offering complex carbohydrates that provide a steady release of energy, keeping you full and energized for longer.
Boosts Metabolism
Spices like dried red chilies and black peppercorns contain capsaicin and piperine, respectively, which can provide a temporary boost to your metabolism.
Frequently asked questions
One serving, which consists of two cutlets, contains approximately 280-320 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific vegetables used.