Cabbage cutlet is a quick and easy snack recipe that’s crispy on the outside and soft on the inside. Made primarily with cabbage and simple pantry spices, it requires no pre-boiled potatoes, unlike traditional cutlets. This spicy and flavorful snack pairs wonderfully with tomato ketchup or green chutney.
In this recipe, I’ll share essential tips and tricks to make the cutlets perfectly crispy on the outside and soft on the inside. You’ll also learn the ideal ingredient ratios to help you achieve restaurant-style results on your very first attempt. Whether served as an appetizer or a party starter, this dish is loved by all. Give it a try!
Key Tips for Making Perfect Crispy Cabbage Cutlets at Home
- Preparing the Cutlet Mixture
- Finely chop the cabbage using a mixer grinder. Use the pulse function to avoid over-grinding—it should be coarse, not mushy.
- Be sure to squeeze out excess moisture from the cabbage. Too much water can make the mixture soggy, requiring extra flour to bind, which may lead to chewy cutlets once cooled.
- For added flavor and texture, you can mix in other vegetables such as finely chopped capsicum, beans, spring onions, peas, or regular onions.
- For Cutlet Binding
- Add soaked poha (flattened rice) to the mixture. It helps absorb moisture and improves binding, resulting in a crispier texture.
- Mix in a small amount of cornflour (or rice flour) to enhance crispiness and help bind the ingredients together firmly.
- Creating a Crispy Outer Layer
- Coat each shaped cutlet in roasted thin vermicelli for an extra crunchy exterior. Alternatively, breadcrumbs can be used.
- After coating, place the cutlets in the freezer for 10 minutes. This helps set the outer layer and prevents breakage during frying.
- Serving Suggestions
- Serve the cabbage cutlets hot and slightly spicy for the best flavor.
- Pair them with tomato ketchup or green chutney for a delicious snack experience.
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Cabbage cutlet recipe | crispy cabbage cutlet | veg cutlet recipe
Ingredients
For cutlet mixture
- 4 cup chopped cabbage
- Salt to taste
- ½ cup poha
- ½ cup chopped onion
- ½ cup chopped coriander leaves
- 1 tbsp green chilli-ginger-garlic paste
- 2 tbsp white sesame seeds
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp chaat masala
- ½ tsp cumin powder
- 1 tsp garam masala
- 1 tsp dry mango powder
- ½ tsp kasuri methi
- ¼ tsp black salt
- 1 tsp sugar
- 1 tsp lemon juice
- ½ cup tapkir flour - or cornflour
For outer layer of cutlet
- 2 tbsp cornflour
- 2 tbsp maida
- Pinch of salt
- Pinch of black pepper
- Water as required for thin slurry
- Roasted thin vermicelli
Other ingredient
- Oil for frying
Instructions
- Take 1 medium size or 350 grm cabbage and cut into roughly pieces.
- Then in a small mixture jar, add cabbage pieces and on pulse grinding finely chopped the.
- Now in mixing bowl, add 4 cup chopped cabbage and some salt. Mix cabbage with salt and rest it for 10 minutes.
- Remove the water from the grated cabbage and transfer it to a mixing bowl.
- Now wash ½ cup poha and dry it. Then add soaked poha in cutlet mixture.
- Also add ½ cup chopped onion, ½ cup chopped coriander leaves, 1 tbsp green chilli-ginger-garlic paste, 2 tbsp white sesame seeds, salt to taste, ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp chaat masala, ½ tsp cumin powder, 1 tsp garam masala, 1 tsp dry mango powder, ½ tsp kasuri methi, ¼ tsp black salt, 1 tsp sugar, 1 tsp lemon juice and mix well.
- Then add ½ cup tapkir flour or cornflour and bind the mixture. Do not add more flour into mixture.
- Now slightly grease your hand and take some mixture and roll into cutlet shape.
- Then in bowl, add 2 tbsp cornflour and 2 tbsp maida, pinch of salt, pinch of black pepper powder and some water and make thin slurry.
- Serve crispy cabbage cutlet with tomato sauce or chutney.
Notes
Pulse-grind the cabbage to finely chop it.
- Add salt to the grated cabbage and let it rest for 5–10 minutes to release excess water.
- Squeeze out the water from the cabbage to achieve the perfect texture for the cutlets.
- If the cabbage retains too much water, add more flour to bind the cutlet mixture properly.
- Poha absorbs moisture and helps in binding the cutlet mixture.
- You can use cornflour, maida (all-purpose flour), or rice flour as a substitute for arrowroot (tapkir) powder.
- Avoid using excessive flour, as it can make the cutlets dense and heavy.
- Freeze the sevai-coated cutlets for 10 minutes to help the outer layer set properly.
- You can use breadcrumbs instead of roasted thin sevaiya (vermicelli).
- Fry the cutlets on a medium-high flame for a crispy and evenly cooked texture.
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