Recipe
Pan-Seared Veg Cutlets on Ceramic Frying Pan
Crispy, flavorful vegetable cutlets pan-seared to perfection in a ceramic frying pan—an ideal vegetarian snack or appetizer.
Veg cutlets are a beloved Indian snack, combining a medley of mashed, spiced vegetables with a golden, crispy exterior. Pan-searing them in a ceramic frying pan ensures even browning and maintains a healthier profile compared to deep frying. These cutlets are perfect for tea-time, parties, or as a kid-friendly treat.
Ingredients
For the Cutlet Mixture
- 3 medium potatoes, boiled and mashed
- 1 medium carrot, grated
- 1/2 cup green peas, boiled and mashed
- 1/2 cup green beans, finely chopped (optional)
- 1 small beetroot, grated (optional for color)
- 1 small onion, finely chopped
- 1-2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon garam masala or kitchen king masala
- 1/2 teaspoon black pepper (optional)
- Salt, to taste
- 2 tablespoons chopped coriander leaves
For Binding & Coating
- 1/2 cup breadcrumbs (plus extra for coating, panko preferred for extra crispiness)
- 2 slices bread (soaked in 1/4 cup milk, then mashed) or 1/3 cup poha, optional for texture
- 2 tablespoons corn flour or all-purpose flour (plus extra for coating as needed)
For Slurry (Coating before Breadcrumbs)
- 1/4 cup all-purpose flour
- 1/4 cup corn flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper powder
- 1/2 cup water (to make a smooth batter)
For Shallow Frying
- 3–4 tablespoons oil (vegetable or neutral-flavored oil recommended)
Instructions
- Boil or steam potatoes, carrot, green peas, and beans (if using) until tender. Peel and mash potatoes; mash or finely chop other vegetables.
- Heat 2 teaspoons oil in a ceramic frying pan over medium heat. Add chopped onion and green chilies; sauté for 1 minute.
- Add ginger-garlic paste and sauté until aromatic, about 1 minute.
- Add grated carrot, beetroot, green peas, and beans. Sprinkle a little salt; cook covered on medium heat for 3–4 minutes until vegetables are soft.
- Add mashed potatoes, turmeric, chili powder, garam masala, black pepper (optional), coriander leaves, and remaining salt. Mix well.
- Add 2 tablespoons breadcrumbs (and soaked bread or poha if using) to bind the mixture. Mix until it forms a soft but shapeable dough. Add more corn flour if sticky.
- Allow the mixture to cool. Shape into equal-sized patties (round or oval, about 1/2–3/4 inch thick).
- Prepare the slurry: Whisk all-purpose flour, corn flour, salt, pepper, and water into a smooth, lump-free batter.
- Dip each patty into the slurry, then roll in breadcrumbs to coat evenly. Place coated cutlets on a plate.
- Heat 3–4 tablespoons oil in a ceramic frying pan over medium heat. Place 3–4 cutlets at a time, ensuring they are not overcrowded.
- Pan-sear the cutlets for 3–4 minutes per side, flipping once, until golden and crisp on both sides. Add more oil as needed.
- Drain on kitchen towels. Repeat for all cutlets. Serve hot with ketchup or chutney.
Notes
Mash vegetables finely for smooth cutlets, but avoid making the mixture too wet. Adjust binding agents (breadcrumbs, flour) as needed for easy shaping. Use panko breadcrumbs for extra crunch. You can add cornflakes for the coating if desired. For health or dietary reasons, use whole wheat breadcrumbs or gram flour (besan) for coating.
FAQs
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Q: Why are my cutlets falling apart while frying?
A: Cutlets may break apart if the mixture is too moist or lacks sufficient binding (breadcrumbs, flour, or bread). Chill the shaped cutlets for 10–15 minutes before frying and pan-fry gently in a well-oiled pan to help them hold shape. -
Q: Can I use other vegetables?
A: Yes, you can add cauliflower, bell pepper, or sweet corn, but avoid watery or soft vegetables like zucchini, pumpkin, and eggplant as they may make the mixture soggy. -
Q: How do I make these cutlets gluten-free?
A: Use gluten-free breadcrumbs and substitute all-purpose flour with gram flour or cornflour for the binder and slurry. Ensure all packaged ingredients are certified gluten-free.
Conclusion
Pan-seared veg cutlets are a classic, versatile snack perfect for any occasion. A ceramic frying pan gives you crisp, evenly browned patties with less oil. Customize the vegetables to taste and serve them hot for a satisfying treat.
When it comes to pan-searing veg cutlets to that perfect golden crisp, your cookware matters just as much as the recipe. The Asai Ceramic Frying Pan is specially designed for dishes like these — its smooth Swiss-engineered ceramic surface ensures an effortless flip and even sear without excess oil. Feather-light yet sturdy, it heats uniformly so the cutlets cook through without burning on the outside. And because every Asai pan is lab-tested for 300+ toxins and free from PFAS, PTFE, microplastics, and heavy metals, you can enjoy your favourite comfort snacks with complete peace of mind. Crispier cutlets, cleaner cooking — that’s the Asai way.
