Vegetable Semolina Cutlet

Vegetable Semolina Cutlet

The Vegetable Semolina Cutlet is a straightforward deep-fried snack made with a mix of vegetables and spices, coated in semolina for frying. These cutlets are vegan, with a light spice blend, offering a crispy exterior and a tender interior.

This tasty Indian snack, also known as ‘veg cutlets’ or ‘patties,’ is quite versatile. Popular in India, cutlets come in various forms and can be deep-fried, baked, air-fried, or shallow-fried according to personal preference. They can also be shaped into balls or cylindrical shapes.

For added crunch, I’ve coated them in semolina, but an alternative is dipping them in an all-purpose flour slurry before the semolina coating and frying.

Vegetable cutlets are a favoured choice for tea-time snacks in India, accompanied by a steaming cup of tea or coffee. It also make great appetizers for social gatherings, house parties, or during game and movie nights.

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.


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



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.

Tips & Variations

  1. I usually boil the potatoes few hours before and leave them in the fridge as I find they are drier, and mixture doesn’t become wet.
  2. Cooling the veg cutlet mix in the fridge helps in binding the mixture all together.
  3. You can add any vegetables for example corn, cabbage, cauliflower florets, baby corns. I usually use whatever is in season and in my fridge.
  4. Make sure to fry at high temperature otherwise the veg cutlet might break.
  5. You can add plain flour, gram flour, rice flour or breadcrumbs in the place of corn flour.
  6. You can add more spices as per your taste. If you prefer spicy food, add more chopped green chilies or you can also add some red chili powder here.
  7. If you love cheese, you can also add some grated cheese to these cutlets.
  8. You can make the veg cutlet without potatoes too. Replace potatoes with sweet potatoes for a healthier version. If you are making a Jain version, you can replace boiled potatoes with boiled raw bananas.