Are you looking for a healthy and delicious snack option that is easy to make and packed with nutrients? Look no further because this baked vegetable cutlet recipe is what you need. These tasty cutlets can be used as a burger patty, a perfect quick snack, or a side dish for your next meal.
About The Recipe
Vegetable cutlet or mixed vegetable tikki is one of the most popular and an all-time favourite snack. Hardly will there be anyone who won’t like cutlets. They are so popular because itโs a very versatile dish and you cannot fix it in any particular course. And there is one more reason to enjoy these vegetable cutlets – they are baked.
You can serve it in many ways –
- as a tea-time snack/farsan along with green chutney
- vegetable tikki sandwich makes a great option for lunch box
- tikki can also be used as a burger patty
- one of the items in a thali
This recipe is suitable for vegetarians and vegans. Itโs loaded with vegetables; you can add any of your favourite vegetables to this recipe.
How to bake cutlets in oven / otg
Mostly tikkis or cutlets are deep-fried or shallow-fried because we need a crisp crust from the outside and it should be soft from the inside. But to make these cutlets healthy, we have baked these cutlets. Yes, so these cutlets can be prepared using just 1 teaspoon oil.
- Dip the cutlets in the slurry. Coat with breadcrumbs. Arrange cutlets on a baking tray
- Bake in a preheated oven at 200 degrees Celsius for 25-30 minutes or until the tikkis turn crisp and light golden from both sides
You can even shallow fry these cutlets. Also, we did not apply any oil to the cutlets while baking. But, if you wish brush the top with little oil before baking.
How to make Baked Vegetable Cutlet | Step-by-step recipe
Parboil peas and corn. In a pan, boil water and salt and add peas and corn. Let this cook for 3-4 minutes. Once done, drain excess water and keep aside.
Heat oil in a non-stick pan. Add green chilli, hing and carrots. Mix and saute for 1-2 minutes on medium flame. Cover and cook for 3-4 minutes. Stir in-between. Then add onions and capsicum. Sprinkle little salt, saute and cook for 3-4 minutes.
Now add parboiled peas and corn.
Mix and add all dry spice powders โ red chilli flakes, dhaniya powder+ jeera powder, chaat masala, amchur, kitchen king masala and salt. Saute for 1-2 minutes.
Now add mashed potatoes and mix well. Combine everything well using a vegetable masher.
Then add powdered oats and mix. If you feel mixture is not dry or has little moisture, then add little more oats powder. Make sure mixture is not sticky at this stage, otherwise it will be difficult to make cutlets out of it. Switch off the flame and let the mixture cool down.
For the coating
In a small bowl, combine corn flour, rice flour and add little water to make a lump-free medium-thick batter/slurry. Gradually add water and keep whisking.
In a flat plate, spread breadcrumbs.
Making cutlets
Divide the mixture into equal portions and shape into small tikkis/cutlets.Make small/medium sized cutlets from the mixture. Shape into a round ball and then flatten it between palms.
Dip the cutlets in the slurry. Coat with breadcrumbs. Arrange cutlets on a baking tray.
Prepare all the cutlets and arrange on a baking tray leaving some gap in-between.
Bake in a preheated oven at 200 degrees Celsius for 25-30 minutes or until the tikkis turn crisp and light golden from both sides.
Serve these tikkis hot as an appetizer or tea time snack along with green chutney.
Pro Tips
- You can add any of your favourite vegetables in this recipe
- We have added roasted oats powder to the cutlet mixture for binding. You can also add breadcrumbs
- If you feel the mixture is not dry or has little moisture, add more oats powder. Make sure the mixture is not sticky at this stage. Otherwise, it won’t be easy to make cutlets out of it
- Make sure you parboil vegetables (in this recipe, peas and corn), and donโt overcook
- Steam cook potatoes so they donโt leave moisture while cooking
- Feel free to add herbs or dry spices as per your taste and liking
- You can also add grated paneer or cheese to the mixture for a twist
Serving Suggestions
Baked vegetable cutlets can be served in a variety of ways. Here are a few suggestions:
- As a snack with your favourite accompaniment, like ketchup, mint coriander chutney or khajur imli chutney
- As a side dish with your main meal, like pesto pasta or roasted tomato soup
- As a vegetarian burger patty, topped with your favorite burger toppings
- As a wrap or sandwich filling, along with some lettuce, tomatoes, and cheese
More Appetizers Recipes
Recipe Card
Baked Vegetable Cutlet | veg cutlet recipe
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Ingredients (1 cup = 240 ml)
- 1 teaspoon oil
- 1 green chilli
- pinch of asafoetida/hing
- ยฝ medium sized carrot peeled and cut into small cubes
- 1 medium sized onion sliced
- ยผ capsicum chopped
- ยฝ cup boiled corn and peas
- 3 medium potatoes boiled and mashed
- ยฝ – 1 teaspoon red chilli flakes adjust to taste
- ยผ teaspoon chaat masala
- ยผ teaspoon amchur / dry mango powder
- ยผ teaspoon kitchen king masala
- ยฝ teaspoon coriander/dhania powder + jeera/cumin powder
- salt to taste
- 1 tablespoon powdered oats roasted and powdered
For the coating
- 2 teaspoon corn flour/corn starch
- 2 teaspoon rice flour
- water to make slurry/paste
- ยฝ cup dry bread crumbs
Instructions
- Parboil peas and corn. In a pan, boil water and salt and add peas and corn. Let this cook for 3-4 minutes. Once done, drain excess water and keep aside.
- Heat oil in a non-stick pan. Add green chilli, hing and carrots. Mix and saute for 1-2 minutes on medium flame. Cover and cook for 3-4 minutes. Stir in-between.
- Then add onions and capsicum. Sprinkle little salt, saute and cook for 3-4 minutes.
- Then add parboiled peas and corn.
- Mix and add all dry spice powders โ red chilli flakes, dhaniya powder+ jeera powder, chaat masala, amchur, kitchen king masala and salt. Saute for 1-2 minutes.
- Now add mashed potatoes and mix well. Combine everything well using a vegetable masher.
- Then add powdered oats and mix. If you feel mixture is not dry or has little moisture, then add little more oats powder. Make sure mixture is not sticky at this stage, otherwise it will be difficult to make cutlets out of it.
- Switch off the flame and let the mixture cool down.
For the coating
- In a small bowl, combine corn flour, rice flour and add little water to make a lump-free medium-thick batter/slurry. Gradually add water and keep whisking.
- In a flat plate, spread breadcrumbs.
Making cutlets
- Divide the mixture into equal portions and shape into small tikkis/cutlets.
- Make small/medium sized cutlets from the mixture. Shape into a round ball and then flatten it between palms.
- Dip the cutlets in the slurry. Coat with breadcrumbs. Arrange cutlets on a baking tray.
- Prepare all the cutlets and arrange on a baking tray leaving some gap in-between.
- Bake in a preheated oven at 200 degrees Celsius for 25-30 minutes or until the tikkis turn crisp and light golden from both sides.
- Serve these tikkis hot as an appetizer or tea time snack along with green chutney.
Video
Notes
- You can add any of your favourite vegetables in this recipe
- We have added roasted oats powder to the cutlet mixture for binding. You can also add breadcrumbs
- If you feel the mixture is not dry or has little moisture, then add a little more oats powder. Make sure the mixture is not sticky at this stage. Otherwise, it won’t be easy to make cutlets out of it
- Make sure you parboil vegetables (in this recipe, peas and corn), and donโt overcook.
- Steam cook potatoes so they donโt leave moisture while cooking
- Feel free to add herbs or dry spices as per your taste and liking
- You can also add in grated paneer or cheese to the mixture for a twist
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