Bengali Veg Cutlet Recipe Easy and Delicious Snack Idea

If you’ve ever wandered through the vibrant streets of Kolkata or savored the rich flavors of Bengali cuisine, you might have come across the beloved Bengali Veg Cutlet. This crispy, golden-brown delight is a popular street food snack that combines a medley of mashed vegetables, aromatic spices, and a crispy breadcrumb coating.

It’s a perfect snack for tea-time or an appetizer for any gathering. The beauty of this recipe lies in its simplicity and versatility, offering a healthy, vegetarian alternative to many fried snacks without compromising on taste or texture.

Whether you are a seasoned cook looking to explore regional Indian snacks or a beginner eager to try your hand at something new, this Bengali Veg Cutlet recipe will not disappoint. With a few simple ingredients and easy-to-follow instructions, you can recreate this classic Bengali street food in your own kitchen.

Let’s dive into why this recipe is so special and how you can master it step by step!

Why You’ll Love This Recipe

The Bengali Veg Cutlet is a treasure trove of flavors wrapped in a crunchy exterior. What makes this recipe stand out is the balance of spices with the natural sweetness of vegetables like carrots and peas.

It’s lighter than many deep-fried snacks because the vegetables are boiled and mashed, making it a healthier choice for your family.

Additionally, this recipe is highly adaptable. You can customize the spice levels or add your favorite veggies to the mix.

It’s also an excellent way to use leftover vegetables creatively. The cutlets freeze well, so you can prepare a batch ahead of time and enjoy crispy snacks whenever the craving hits.

Perfect for kids and adults alike, these cutlets are not only delicious but also packed with nutrients, making them a guilt-free indulgence.

Ingredients

• 3 medium potatoes, boiled and mashed
• 1 cup mixed vegetables (carrots, peas, beans), boiled and finely chopped
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped (adjust to taste)
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tbsp fresh coriander leaves, chopped
• Salt, to taste
• 1 cup bread crumbs (for coating)
• 2 tbsp cornflour mixed with 4 tbsp water (for binding and coating)
• Oil for shallow frying

Equipment

• Large mixing bowl
• Pot for boiling vegetables
• Frying pan or skillet
• Spatula
• Knife and chopping board
• Plate or tray for shaping cutlets
• Measuring spoons

Instructions

1. Boil and mash the potatoes: Start by boiling the potatoes until soft. Peel and mash them thoroughly in a large bowl. Set aside.
2. Prepare the vegetables: Boil the mixed vegetables (carrots, peas, beans) until tender. Drain excess water and finely chop the vegetables.
3. Sauté the onions and spices: Heat 1 tbsp oil in a pan. Add chopped onions and sauté until translucent. Add ginger-garlic paste and green chilies; cook for another minute until fragrant.
4. Add spices: Stir in turmeric powder, cumin powder, garam masala, and salt. Cook the mixture for 2 minutes to let the spices bloom.
5. Combine all ingredients: Add the sautéed mixture and chopped vegetables to the mashed potatoes. Mix well with fresh coriander leaves until you have a soft dough-like mixture.
6. Shape the cutlets: Take small portions of the mixture and shape them into flat, round patties or oval cutlets. Ensure they are firm enough to hold their shape.
7. Prepare the coating: Dip each cutlet in the cornflour slurry, then coat generously with bread crumbs. This double layer will give you the perfect crispiness.
8. Fry the cutlets: Heat oil in a frying pan over medium heat. Shallow fry the cutlets until golden brown and crisp on both sides, about 3-4 minutes per side.
9. Drain and serve: Remove the cutlets from the oil and place them on paper towels to drain excess oil.

Tips & Variations

For extra flavor, add a pinch of chat masala or amchur powder to the vegetable mixture.

If you prefer a healthier option, bake the cutlets at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Use leftover cooked vegetables or even mashed sweet potatoes for a twist.

For a vegan version, skip the cornflour slurry and use a mixture of chickpea flour and water instead.

Nutrition Facts

Serving Suggestions

Bengali Veg Cutlets are best enjoyed hot and crispy. Serve them with traditional Bengali accompaniments like green chutney or tamarind sauce to add a burst of tangy flavor.

They also pair beautifully with a cup of hot chai or masala tea for a perfect afternoon snack. For a more filling meal, serve the cutlets alongside a fresh salad or Kosher Sushi Salad Recipe to balance the fried elements.

For a fusion twist, try placing the cutlets inside burger buns with lettuce, tomato, and a dollop of spicy mayo for a vegetarian burger option.

Conclusion

The Bengali Veg Cutlet is an irresistible snack that beautifully combines wholesome vegetables with aromatic spices, wrapped in a crispy coating. It’s a wonderful way to enjoy traditional Bengali flavors in a simple, accessible form.

Whether you’re hosting friends, looking for a healthy snack, or experimenting with Indian street food classics, this recipe is sure to please your palate.

With easy-to-follow instructions and flexible ingredients, you can make these cutlets your own by adjusting spices or trying different vegetable combinations. Don’t forget to pair them with your favorite chutneys or dips to amplify the experience.

If you enjoyed this recipe, you might also like trying the Magic Dough Recipe or the delicious Lump Of Coal Recipe for more fun cooking adventures.

Happy cooking and enjoy the crisp, flavorful delight of Bengali Veg Cutlets!

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