There are some snacks that instantly make an ordinary evening feel a little more special. A plate of freshly fried cutlets, a bowl of green chutney and a steaming cup of chai can do exactly that.
Vegetable cutlets are already a familiar favourite in many Indian homes. They bring together mashed potatoes, seasonal vegetables and everyday spices in a crisp, golden coating. Add a small cube of cheese to the centre, and every cutlet gets a delicious surprise when you bite into it.
These Cheese Burst Vegetable Cutlets are suitable for tea-time snacking, weekend cooking, children's parties or casual get-togethers. They can also be prepared ahead of time and fried shortly before serving.
What Ingredients Do You Need for Cheese Burst Vegetable Cutlets?
For the Vegetable Filling
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2 medium potatoes, boiled and mashed
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½ cup finely chopped carrot
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½ cup finely chopped beans
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¼ cup boiled green peas
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¼ cup finely chopped capsicum
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1 small onion, finely chopped
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1 green chilli, finely chopped
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1 tsp grated ginger
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½ tsp cumin seeds
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½ tsp red chilli powder
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½ tsp roasted cumin powder
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½ tsp garam masala
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½ tsp amchur powder
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2 tbsp fresh coriander, finely chopped
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Salt, to taste
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3 tbsp breadcrumbs
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1 tbsp cornflour
For the Cheese Filling
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8 small cubes of mozzarella or processed cheese
For the Coating
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3 tbsp cornflour
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¼ cup water
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1 cup breadcrumbs
For Frying
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2–3 cups Purti Sunlife Refined Sunflower Oil, or as required
How Do You Make Cheese Burst Vegetable Cutlets at Home?
1. Prepare the Vegetable Mixture
Boil the potatoes until completely cooked. Let them cool, peel them and mash them until mostly smooth.
Heat about 1 tsp of Purti Sunlife Refined Sunflower Oil in a pan. Add cumin seeds and let them crackle gently. Add the chopped onion, ginger and green chilli. Sauté until the onion softens.
Add the chopped carrot, beans, green peas and capsicum. Cook until the vegetables are tender. Avoid adding excess water while cooking because a wet filling can make the cutlets difficult to shape.
Add red chilli powder, roasted cumin powder, garam masala, amchur powder and salt. Mix well.
Add the mashed potatoes, coriander, breadcrumbs and cornflour. Mix everything until you have a firm mixture that can be shaped easily.
If the mixture feels too soft, add another tablespoon of breadcrumbs.
2. Add the Cheese Centre
Divide the vegetable mixture into eight portions.
Take one portion and flatten it gently between your palms. Place one cheese cube in the centre and bring the mixture around it.
Carefully seal the edges so that the cheese is completely enclosed. Shape the cutlet into a round or oval patty.
Repeat with the remaining mixture and cheese.
Tip: Check each cutlet for cracks before coating. A well-sealed cutlet helps keep the cheese filling enclosed during frying.
3. Coat the Cutlets
Mix the cornflour and water in a bowl to make a smooth slurry. A slurry is simply a thin mixture used here to help the breadcrumbs adhere to the cutlet.
Dip each shaped cutlet into the cornflour mixture and then roll it in breadcrumbs until evenly coated.
For a thicker crust, repeat the process once more.
Place the coated cutlets on a plate and refrigerate them for around 15–20 minutes before frying.
4. Fry Until Golden
Heat Purti Sunlife Refined Sunflower Oil in a deep pan over medium heat.
To check whether the oil is ready, drop a small piece of breadcrumb coating into the oil. It should begin bubbling and rise gradually. If it browns immediately, the oil may be too hot.
Carefully place the cutlets into the oil, leaving enough space between them. Fry in batches rather than overcrowding the pan.
Turn the cutlets gently as they cook and fry until the coating becomes golden and crisp.
Remove them carefully and place them on a kitchen-paper-lined plate to drain excess oil.
Serve warm with green chutney, tomato ketchup or your preferred dip.
How Do You Get Crispy Vegetable Cutlets?
A firm filling and an even coating are the two things that make a noticeable difference to the texture.
Keep these points in mind:
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Cool the potatoes before preparing the filling.
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Cook vegetables until tender without making the mixture watery.
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Add breadcrumbs gradually rather than all at once.
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Make sure the cheese is completely covered.
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Seal any cracks before coating.
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Chill the shaped cutlets before frying.
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Maintain a steady frying temperature.
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Fry in small batches.
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Avoid turning the cutlets too frequently while they are still delicate.
Can You Prepare Cheese Burst Cutlets in Advance?
Yes. The vegetable filling can be prepared several hours ahead and refrigerated.
You can also shape and crumb-coat the cutlets in advance. Keep them covered in the refrigerator and fry them closer to serving time.
If the prepared cutlets become very soft, refrigerate them again briefly before frying. This helps them hold their shape better during cooking.
How Can You Serve Cheese Burst Vegetable Cutlets?
These cutlets can be served warm with mint-coriander chutney, tomato ketchup or a dip of your choice.
For parties and gatherings, make smaller cutlets and serve them as bite-sized snacks. For a simple evening plate at home, pair them with chutney and a cup of tea.
You can also customise the vegetable filling according to what is available in your kitchen. Sweet corn, finely chopped spinach or grated vegetables can be added, provided the mixture remains firm enough to shape.
A Cheesy Twist for Your Next Tea-Time Snack
Homemade snacks often have a simple charm. You start with ingredients already sitting in the kitchen, add a few familiar spices and turn them into something everyone wants to reach for.
These Cheese Burst Vegetable Cutlets bring together potatoes, vegetables, spices, breadcrumbs and cheese in one easy-to-follow recipe. Using Purti Sunlife Refined Sunflower Oil for frying completes the cooking process while letting the flavour and texture of the cutlet take centre stage.
Make a batch for your next tea-time gathering, weekend snack or family get-together. Save this recipe, share it with someone who loves homemade snacks, and try it at home.
For more recipes and to explore Purti's range of cooking oils and food products, visit the Purti website.
