- Thaw frozen mixed vegetables and cook in the microwave with a small amount of water for 3-4 minutes. Drain thoroughly.
- Combine the cooked vegetables with mashed potatoes, chaat masala, salt, and pepper. Mix well.
- Prepare a thick batter by mixing gram flour with water until it coats the back of a spoon.
- Heat oil in a deep frying pan over medium-high heat.
- Shape the potato mixture into small balls, dip them in the gram flour batter to coat completely, and fry until golden brown.
- Drain on paper towels and serve hot with tomato ketchup or chili sauce.
- Calories:220 kcal25%
- Energy:920 kJ22%
- Protein:6 g28%
- Carbohydrates:30 mg40%
- Sugar:3 mg8%
- Salt:300 g25%
- Fat:8 g20%
Last Updated on 4 months by Neha Deshmukh
Vegetable Potato Cutlet Recipe – Easy Chaat Masala Snack
Hey everyone! If you’re anything like me, you always crave a quick, satisfying snack. And honestly, nothing beats a crispy, flavourful cutlet. This Vegetable Potato Cutlet recipe is a total lifesaver – it’s super easy to make, packed with veggies, and that chaat masala just takes it to another level. I first made these when I was craving something comforting and didn’t want to spend hours in the kitchen. They’ve been a family favourite ever since!
Why You’ll Love This Recipe
These aren’t your average cutlets. They’re a delightful blend of soft, spiced potatoes and veggies, coated in a crispy gram flour batter. Perfect for a rainy afternoon, a quick evening snack, or even as a party appetizer. Plus, they come together in under 30 minutes – seriously! They’re also incredibly versatile, so you can easily adjust the spices to your liking.
Ingredients
Here’s what you’ll need to whip up a batch of these delicious cutlets:
- 1 large potato (boiled and mashed) – about 200g
- ½ cup mixed vegetables (frozen) – around 75g
- ¼ tsp chaat masala
- Salt and pepper to taste
- 1 cup gram flour (besan) – approximately 120g
- Water to mix
- Oil for deep frying
Ingredient Notes
Let’s talk ingredients! A few little things can make a big difference.
Potato Varieties for Best Results
I find that starchy potatoes like Russet or Yukon Gold work best for mashing. They give you that lovely, fluffy texture. Waxy potatoes can work in a pinch, but you might need to add a little milk or butter to get them perfectly smooth.
The Significance of Chaat Masala
Chaat masala is the flavour bomb in Indian snacks! It’s a tangy, spicy, and slightly fruity blend that adds so much character. You can find it at most Indian grocery stores, or even online. Don’t skip it – it really makes these cutlets special.
Choosing the Right Oil for Frying
I usually use vegetable oil or canola oil for deep frying because of their high smoke point. But you can also use sunflower oil or peanut oil if you prefer. Just make sure it’s an oil that can handle high heat.
Using Fresh vs. Frozen Vegetables
Frozen mixed vegetables are super convenient, and honestly, they work perfectly well in this recipe. But if you have some fresh veggies on hand – peas, carrots, beans – feel free to use those! Just make sure they’re cooked until tender before adding them to the potato mixture.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, let’s get those frozen veggies ready. Thaw and cook the frozen mixed vegetables in a microwave with a little water for 3-4 minutes. Then, drain them really well – you don’t want soggy cutlets!
- In a bowl, combine the cooked vegetables with the mashed potato, chaat masala, salt, and pepper. Give it a good mix until everything is nicely combined.
- Now, for the batter. In a separate bowl, prepare a thick batter by mixing the gram flour with water. You want a consistency that coats the back of a spoon – not too runny, not too thick.
- Heat oil in a deep frying pan over medium heat. You’ll know it’s ready when a tiny drop of batter sizzles immediately.
- Shape the potato mixture into small balls or patties. Dip each one into the gram flour batter, making sure it’s fully coated.
- Carefully drop the battered cutlets into the hot oil and fry until they’re golden brown and crispy – about 3-4 minutes per side.
- Remove the cutlets from the oil and drain them on paper towels. This helps get rid of any excess oil.
- Serve hot with your favourite chutney or sauce!
Expert Tips
A few little things I’ve learned over the years:
- Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
- Make sure the oil is hot enough before adding the cutlets. Otherwise, they’ll absorb too much oil and become greasy.
- Taste the potato mixture before shaping the cutlets and adjust the seasoning as needed.
Variations
Want to switch things up? Here are a few ideas:
Vegan Variation
This recipe is already naturally vegan! Just double-check that your oil is vegan-friendly.
Gluten-Free Adaptation
Gram flour (besan) is naturally gluten-free, so you’re good to go!
Spice Level Adjustment
If you like things spicy, add a pinch of red chilli powder or some finely chopped green chillies to the potato mixture. My friend, Priya, loves adding a dash of cayenne pepper!
Festival Adaptation – Holi or Diwali Snack
These cutlets are perfect for festivals! They’re a crowd-pleaser and easy to make in large batches.
Serving Suggestions
These cutlets are delicious on their own, but they’re even better with a dipping sauce. I love serving them with:
- Tomato ketchup
- Green chutney (mint-coriander chutney)
- Tamarind chutney
- Chili sauce
- A dollop of yogurt
Storage Instructions
Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
FAQs
Got questions? I’ve got answers!
Can I make these cutlets ahead of time?
Yes! You can prepare the potato mixture and shape the cutlets ahead of time. Store them covered in the refrigerator for up to 24 hours. Just batter and fry them when you’re ready to serve.
What is the best way to reheat leftover cutlets?
The best way to reheat them is in an air fryer or oven to maintain their crispiness. You can also microwave them, but they won’t be as crispy.
Can I bake these cutlets instead of frying?
Yes, you can! Preheat your oven to 200°C (400°F). Place the battered cutlets on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through.
What can I substitute for gram flour (besan)?
You can try using rice flour or chickpea flour as a substitute, but the texture might be slightly different.
How can I adjust the consistency of the batter?
If the batter is too thick, add a little more water. If it’s too runny, add a little more gram flour.
What other spices can I add to enhance the flavor?
Feel free to experiment with other spices like turmeric powder, cumin powder, or coriander powder. A pinch of garam masala also works wonders!
Enjoy these delicious Vegetable Potato Cutlets! I hope they become a favourite in your home too. Let me know in the comments how they turn out!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
