Cheesy Vegetable Cutlets


Cheesy Vegetable Cutlet is a popular snack on any Indian restaurant menu. It is very simple, healthy, easy to make and delicious vegetable cutlets that can be served for an evening snack with a green chutney or Tomato ketchup. A schezwan sauce or mayonnaise dip goes best with these.


These cutlets can be deep fried or baked or shallow fried depending on one’s taste buds and health factors. These cutlets can be prepared using a combination of different Veggies like beans, carrots, cauliflower, onions, potatoes, mushrooms etc.

Vegetable cutlets are a gift for those moms whose kids don’t want to eat vegetables at all. These cutlets are the best option for kids’ lunchboxes.

Here is how to make this Cheesy Vegetable Cutlets

North Indian Starter
Breakfast and Evening snacks
Kadai (Wok) / Heavy Bottomed Pan
Prep. Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
2 Servings
  • 1/2 cup grated cauliflower
  • 1/4 cup finely chopped beans
  • 1/2 cup grated carrots
  • 1 chopped green chilli
  • 2 cups or 4 boiled grated potatoes
  • 1 chopped Onion
  • 3 tsp oil
  • 2 tsp chopped coriander leaves
  • salt to taste
  • 1 tsp red chilli powder (Optional for kids)
  • 1/2 tsp crushed Pepper
  • Stuffing
    • 1/4 cup grated processed chesse
    • 1/4 cup Paneer
    • 2 tsp Butter
    • 3-4 chopped Mushrooms
    • 1/2 cup Maida (flour) mixed with 3/4 cup water
    • Bread crumbs
Recipe Steps
  1. In a pan heat oil, add onions and saute it for a minute.
  2. Add grated carrots, beans, mushrooms and cauliflower. Saute for 2-3 minutes. Add red chilli powder, salt and boiled potatoes. Cook for 3-4 minutes till vegetable stop sticking to the pan. Add all the seasonings. Let it cool. Keep aside.
  3. Mix paneer, cheese and put a pinch of salt and pepper. Grate cold butter and mix well. Make 6-7 small balls of this mixture.
  4. Make same number of balls with the potato veg mixture. Flatten a potato ball and put a small ball of cheese mix on it. Cover the cheese mix with the potato mix to make a stuffed ball. Shape each ball in cylinderical shape with flattened sides.
  5. Make a thick coating batter of maida and water. Dip each roll in batter and press the roll on bread crumbs spread on plate. Keep these rolls in fridge for half an hour.
  6. Fry these roll in oil and serve with green chutney or tomato ketchup.

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