Broccoli Matar Cutlets (Broccoli Matar Patties)
Broccoli matar cutlets are crisp outside and soft, flavourful inside. The mixture combines boiled broccoli, green peas, paneer, sweet corn, besan, and everyday spices. Make a fresh batch for snack time, or freeze shaped cutlets and cook later on busy days.
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The Crispy Snack That Also Feels Like a Real Meal
You want something warm, crisp, and satisfying without making a complicated snack from scratch every time. That is exactly where these broccoli matar cutlets fit.
The base is simple and practical: boiled broccoli, green peas, coriander, chilli, ginger, paneer, sweet corn, and besan with familiar spices. The texture is what makes them special — a soft, flavour-packed centre with a golden crust outside.
Because broccoli matar cutlets can be shallow fried or air fried, they work for both weekday speed and weekend batches. Shape extra, freeze them, and cook only what you need.
What Usually Goes Wrong With Broccoli Matar Cutlets
Cutlets break while shaping or flipping — The mixture is usually too wet. Drain broccoli and peas completely after boiling, then add extra besan 1 tablespoon at a time until the mix holds shape without sticking heavily to your hands.
Cutlets stay soft outside instead of turning crisp — They need enough surface oil and steady heat. Lightly brush or spray oil on each cutlet and cook until both sides are visibly golden before removing.
Flavour feels flat in the final batch — Uneven seasoning is the common reason. Mix the spices thoroughly into the bowl first, then shape one test cutlet and cook it. Adjust salt, chilli, or chaat masala before shaping the full batch.
A Freezer-Friendly Batch You Will Keep Repeating
Once you make one batch, these quickly become a routine recipe. Cook some fresh for snack time with chutney or ketchup, then freeze the rest as ready-to-cook cutlets.
On busy days, pull them out and air fry or pan-cook straight from the freezer. You still get the same crisp outside, soft inside texture with very little effort.
That repeatable convenience is why these broccoli matar cutlets keep earning a regular spot in weekly prep.
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Boil broccoli and green peas until soft. Drain very well so the mixture does not turn watery.
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Add boiled broccoli, peas, coriander, green chilli, and ginger to a blender. Pulse to a coarse paste.
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Transfer to a bowl. Add besan, sweet corn, paneer, salt, red chilli powder, cumin powder, garam masala, and chaat masala.
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Mix into a soft, shapeable mixture. If it feels loose, add 1-2 tablespoons more besan.
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Shape into medium cutlets and brush or spray lightly with oil.
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For air fryer: cook at 180C for 12-15 minutes, flipping halfway, until golden and crisp.
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For shallow fry: cook on a lightly greased pan over medium heat until both sides are golden.
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Serve hot with chutney or ketchup. For meal prep, freeze shaped cutlets and air fry or shallow fry when needed.