Vegetable Semolina Cutlet
Vegetable Semolina Cutlet
Vegetable Semolina Cutlet Recipe is a crispy and flavourful Indian snack made with mixed vegetables, aromatic spices and a crunchy semolina coating. Golden on the outside and soft on the inside, these delicious cutlets make a perfect tea-time snack, appetiser or party starter.
Popular across India, vegetable cutlets are known by different names, including veg cutlets and vegetable patties. Moreover, they can be prepared in several ways, including deep-frying, shallow-frying, baking or air-frying, depending on personal preference. Their versatility and delicious flavour make them a favourite among both adults and children.
This recipe uses a mixture of vegetables and mild spices to create a wholesome and satisfying snack. Furthermore, a coating of semolina adds an irresistible crunch and gives the cutlets their signature crispy texture. If preferred, the cutlets can also be dipped in a flour slurry before being coated with semolina for an even crispier finish.
Vegetable cutlets are a popular feature at Indian tea-time gatherings and are often served with a hot cup of tea or coffee. In addition, they make excellent appetisers for house parties, festive celebrations, game nights and family gatherings.
Whether you are looking for a quick evening snack or a crowd-pleasing starter, this Vegetable Semolina Cutlet Recipe is guaranteed to impress. As a result, it is a recipe you will find yourself making again and again.
What is Vegetable Semolina Cutlet?
Vegetable Semolina Cutlet is a popular Indian snack prepared with mixed vegetables, herbs and spices that are shaped into patties and coated with semolina before cooking. The semolina creates a crispy outer layer, while the vegetable mixture remains soft and flavourful inside.
Unlike regular vegetable cutlets, this version benefits from the addition of semolina, which provides extra crunch and texture. Consequently, every bite offers the perfect balance of crispiness and flavour.
Why You’ll Love This Vegetable Semolina Cutlet Recipe
Crispy and crunchy texture
Easy to prepare with simple ingredients
Perfect tea-time snack
Great for parties and entertaining
Kid-friendly and family-friendly
Can be baked, air-fried or fried
Vegan and vegetarian friendly
Moreover, the recipe is highly versatile and allows you to use vegetables already available in your kitchen. In addition, the cutlets can be prepared ahead of time and cooked whenever required. Finally, they pair wonderfully with a variety of dips and chutneys.
Ingredients You’ll Need
Mixed Vegetables
Mixed vegetables provide flavour, nutrition and texture. Most importantly, they form the base of the cutlet mixture.
Semolina
Semolina creates the signature crispy coating. Furthermore, it adds a pleasant crunch without making the cutlets heavy.
Potatoes
Potatoes help bind the mixture together and contribute to the soft interior texture.
Green Chillies
Green chillies add gentle heat and enhance the overall flavour.
Coriander Leaves
Fresh coriander adds brightness and freshness to the cutlets.
Spices
A blend of Indian spices adds warmth, aroma and depth of flavour. Together, they create the characteristic taste of traditional vegetable cutlets.
Serving Suggestions
Serve Vegetable Semolina Cutlets with:
Mint Chutney
Tamarind Chutney
Tomato Ketchup
Green Chutney
Masala Chai
Coffee
Alternatively, serve them as an appetiser at parties and celebrations. Likewise, they make a delicious evening snack when paired with a hot beverage.
What Makes This Recipe Special?
This Vegetable Semolina Cutlet Recipe stands out because of its crispy semolina coating and flavourful vegetable filling. Unlike many cutlet recipes that rely solely on breadcrumbs, semolina provides an extra crunchy texture that remains crisp for longer.
Moreover, the combination of vegetables and spices creates a snack that is both satisfying and versatile. As a result, these cutlets work equally well as a tea-time snack, party appetiser or light meal accompaniment.
Storage and Reheating
Store leftover cutlets in an airtight container in the refrigerator for up to 2 days.
When reheating, warm them in an oven, air fryer or on a tawa until crisp. However, avoid microwaving for extended periods as this may soften the semolina coating.
Vegetable Semolina Cutlet Recipe FAQs
Can I make Vegetable Semolina Cutlets ahead of time?
Yes. In fact, you can shape the cutlets and refrigerate them before cooking. This makes them ideal for entertaining and meal preparation.
Can I air-fry these cutlets?
Absolutely. Air-frying produces a crisp exterior while using less oil than traditional deep-frying.
Can I freeze Vegetable Semolina Cutlets?
Yes. Freeze the shaped uncooked cutlets and cook them directly from frozen when required.
Which vegetables can I use?
You can use potatoes, carrots, peas, sweetcorn, beans and several other vegetables. Therefore, the recipe can easily be adapted according to what is available.
What should I serve with Vegetable Semolina Cutlets?
Mint chutney, tamarind chutney and tomato ketchup all pair wonderfully with these cutlets.
Other recipes worth trying are Vegetable Cutlet, Corn Cheese Croquettes, Vegetable Lollipop, Paneer 65, Pea Potato Cutlet, Rajasthani Mirchi Vada, Aloo Bread Rolls, and Easy Paneer Pakora to name a few.
Ingredients
1 cup boiled grated potatoes
¼ cup finely chopped carrots
¼ cup finely chopped French beans
2 tablespoons green pepper
2 tablespoons red pepper
2 tablespoons yellow pepper
2 teaspoons finely chopped green chillies
2 teaspoons grated ginger
Salt to taste
1 teaspoon red chilli powder
1 teaspoon chaat masala
2 teaspoons cumin powder
2 tablespoons finely chopped coriander leaves
¼ cup corn flour
4 tablespoons fine semolina
Oil for deep frying
Directions
In a bowl, mix potatoes, carrots, French beans, green pepper, yellow pepper, red pepper, green chillies and ginger.
Next add salt, red chilli powder, chaat masala, cumin powder, coriander leaves and corn flour. Mix until it is well combined. Adjust the quantity of corn flour if the mixture seems too loose. Also, taste to adjust the seasoning according to your taste.
Keep the mix in the fridge for at least 30 minutes.
With oiled hands, divide the mixture into 10 equal parts and shape into round balls.
Place them in the semolina and coat them evenly.
Heat the oil for frying. To check if the oil is ready, put one drop of vegetable mix in the oil, it should come up right away. Fry the cutlets 3-4 at a time until they are golden-brown.
Serve hot with coriander chutney.
