Broccoli Pea Cutlets (Broccoli Matar Patties)
These broccoli pea cutlets (matar means peas in Hindi) are crisp outside and soft, flavourful inside. The mixture combines boiled broccoli, green peas, paneer, sweet corn, chickpea flour, and everyday spices. Make a fresh batch for snack time, or freeze shaped cutlets and cook later on busy days.
Jump to Recipe ↓
Equipment I Used
The COSORI Air Fryer is what I air-fry this in.
Werbung Affiliate link — I may earn a small commission at no extra cost to you. Full disclosure ↓
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 cutlets fit.
The base is simple and practical: boiled broccoli, green peas, coriander, chilli, ginger, paneer, sweet corn, and chickpea flour with familiar spices. The texture is what makes them special — a soft, flavour-packed centre with a golden crust outside.
Because these 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 These Cutlets
Cutlets break while shaping or flipping — The mixture is usually too wet. Drain broccoli and peas completely after boiling, then add extra chickpea flour 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 the spice blend 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 cutlets keep earning a regular spot in weekly prep.
Method
-
Boil broccoli and green peas until soft. Drain very well so the mixture does not turn watery.
-
Add boiled broccoli, peas, coriander, green chilli, and ginger to a blender. Pulse to a coarse paste.
-
Transfer to a bowl. Add chickpea flour, sweet corn, paneer, salt, red chilli powder, cumin powder, garam masala, and the spice blend.
-
Mix into a soft, shapeable mixture. If it feels loose, add 1-2 tablespoons more chickpea flour.
-
Shape into medium cutlets and brush or spray lightly with oil.
-
For air fryer: cook at 180C for 12-15 minutes, flipping halfway, until golden and crisp.
-
For shallow fry: cook on a lightly greased pan over medium heat until both sides are golden.
-
Serve hot with chutney or ketchup. For meal prep, freeze shaped cutlets and air fry or shallow fry when needed.
You Might Also Need
The links here are the products I use in my kitchen regularly. Some links on this page are affiliate links — if you buy through them, I earn a small commission at NO Extra cost to you. But, this helps me keep providing you with tasteful recipes, keeps my passion alive and helps me pay the bills to run my website and social media channels.
Werbung: Bei den mit Werbung gekennzeichneten Links zu Amazon.de handelt es sich um Affiliate-Links. Beim Kauf über diese Links erhält Rimpy Behl eine kleine Provision, ohne Mehrkosten für dich.
