Crispy cutlet recipe | Gujarati cutlet recipe | veg cutlet with coriander curd chutney

Veg cutlet

Gujarati cutlet or veg cutlet is a traditional Gujarati dish prepared during wedding time or festival season. They are crispy from the outside while soft from the inside and made with potatoes, mixed vegetables, and regular spices. I also share restaurant-style coriander curd chutney recipes to serve with a cutlet. You can serve it as a tea-time snack or a party starter which is not only appreciated by kids but all age groups people. Do try this!

The key to making crispy veg cutlets at home are:
  • Firstly, I would like to suggest using a combination of vegetables and potatoes for this recipe to get the real and authentic taste.
  • I use poha powder for the perfect binding of the cutlet. You can use breadcrumbs or soaked poha or roasted besan for binding cutlet.
  • Bread crumbs provide a crisp and hard texture, which would hold the shape of a cutlet while deep frying. however, instead of breadcrumbs, you may use vermicelli or roasted rava for a crunchy texture.
  • I have a deep-fried cutlet to get the best result. having said that you may also opt for the pan-fried or even shallow fry cutlet for a better health option.
  • lastly, the shape does not play any major role in the taste and flavor of the cutlet. you may shape it as per your preference or as per your shaper.
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Recipe video

Veg cutlet

Recipe card for veg cutlet with coriander curd chutney

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Snack
Cuisine Indian
Servings 13 cutlet


For crispy veg cutlet

  • 400 grm or 3 medium size boiled potatoes
  • ¼ cup chopped carrot
  • ¼ cup chopped capsicum
  • ¼ cup chopped green beans
  • ¼ cup boiled green peas
  • 2 tbsp oil
  • 1 tbsp white sesame seeds
  • ¼ cup chopped onion
  • 1 tbsp green chilli paste
  • 1 tsp ginger paste
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp amchur powder
  • ½ tsp kasuri methi
  • ¼ tsp black salt
  • ¼ tsp turmeric powder
  • 1 tsp lemon juice
  • 1 tsp sugar
  • ½ cup poha powder
  • ½ cup coriander leaves

For homemade bread crumbs

  • 3-4 white bread

For slurry

  • 1/3 cup maida
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ cup water or as required for thin slurry

Other ingredient

  • 1 cup bread crumbs for outer coating
  • Oil for deep frying

For coriander curd chutney

  • 1 cup fresh coriander leaves
  • ¼ cup mint leaves
  • 2 green chilli
  • 1 inch ginger
  • ¼ tsp cumin seeds
  • Salt to taste
  • 1 tbsp roasted chana dal
  • 4 tbsp yogurt
  • Water to grind chutney


Making cutlet

  • In a mixing bowl, mash boiled potatoes.
  • Now in a pan, add oil, sesame seeds, onion, and green chili, and ginger paste. Sauté till onion is translucent.
  • Then add chopped carrot, capsicum, green peas, green beans, and salt. Sauté till vegetables become slightly soft. Mash vegetables slightly with a masher.
  • Now add red chili powder, coriander powder, cumin powder, garam masala, amchur powder, kasuri methi, black salt, turmeric powder, lemon juice, and sugar.
  • Mix and saute until the spices are well combined and vegetables are almost cooked.
  • Switch off the gas and cool completely.
  • transfer into mixing bowl with potatoes, also add poha powder and coriander leaves
  • Mix well and make a dough. also, add more poha powder or roasted besan if required to form a dough.
  • grease your hands with oil and now pinch a ball-sized dough. roll the round shape or heart shape cutlet. keep aside.
  • Now grind fresh bread into a mixture jar and take it out into the pan. Roast till it becomes crispy. Home-made bread crumbs are ready.
  • To prepare a slurry, in a small bowl take maida, salt, and black pepper. Gradually add water prepare a smooth lump-free batter.
  • now dip the shaped cutlet mixture into a slurry and then roll in vermicelli.
  • freeze cutlet 10-15 minutes before frying.
  • deep fry in hot oil, keeping the flame on medium. stir occasionally, without breaking the cutlets.
  • fry until the cutlets turn golden brown and crisp.
  • drain off the cutlet over the wire rack to remove excess oil.
  • Serve crispy cutlet with coriander yogurt chutney.

Making coriander curd chutney

  • In a mixture jar, add coriander leaves, mint leaves, green chili, ginger, cumin seeds, salt, roasted chana dal, and yogurt. Grind it into a smooth paste.
  • Serve chutney with crispy cutlet


  • cool down boiled potatoes completely, so there is no moisture in them.
  • poha powder or soaked poha absorb all moisture from the cutlet mixture.
  • if the cutlet mixture is slightly wet, then add some more poha powder or roasted gram flour to make it dry and perfect.
  • roast bread powder on medium flame till it becomes crispy.
  • The thickness of the flour slurry should be thin, runny, and easily coated to the back of a spoon.
  • freeze cutlet 10-15 minutes before frying, do not freeze them for a longer time.
  • fry cutlet on medium flame.


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