Vegetable Cutlet

SpicySpicy Served HotServed Hot
Very Good based on 1 Ratings


Servings: 4 Preparation time:
  • To pressure cook :
  • Potato, Flesh And Skin, Raw, aloo Potato - 2 ( Medium sized)
  • Carrots, Baby, Raw, Carrot - 1 (medium)
  • Peas, Green, Raw, Green peas - 1/4 cup
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water - as needed
  • To saute :
  • Canola Oil, Vegetable Oil, Cooking Cooking oil - 1 tbsp
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds(Jeera )- 1/2 tsp
  • Onions, Raw, Onion (Big) onion - 1 ( finely chopped)
  • Ginger Paste, Puree, Ginger paste - 1 tsp
  • Ginger Garlic Paste, Garlic paste- 1 tsp
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Red chili powder - 3/4 - 1 tsp
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric powder - 1/8 tsp
  • Garam Masala Powder, NITU DIDIs garam masala powder Garam masala powder - 1 tsp
  • Wheat Flour, White, All-purpose, Unenriched, Atta All purpose flour(Maida) 2(to-3) tbsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt - as needed
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves ( to garnish)
  • Lemon Juice, Raw, Lime Juice, Lemon Juice Lemon juice -( few drops)
  • To coat the cutlet :
  • Corn Flour, Maize Flour, Whole-grain, White, Cornflour Corn flour - 2 tbsp
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water - 3(to-4) tbsp
  • Bread Crumbs, Breadcrumbs Bread crumbs - 1/2 cup
  • Canola Oil, Vegetable Oil, Cooking Cooking oil - (as needed to fry the cutlets)

Instructions (Preparation Steps):

  • Wash and pressure cook the potato,carrot and green peas together in the required water.After the steam is released,peel the skin of potato and mash it well.Grate the whole cooked carrot and mash the peas.Mix all the vegetables and set aside.Grind the bread to a fine powder and keep the bread crumbs ready in a plate.
  • How to make veg cutlet step by step
  • Chop the onions and coriander leaves finely.Heat oil and splutter cumin seeds.Add big onions and saute till it turns transparent.Now add the g&g paste and saute till its raw smell vanish.Now add the salt,turmeric powder,red chilli powder and garam masala powder.Mix well for a minute.
  • Lastly add the mashed vegetables and mix well.Add maida and make a dough like whole mass.There should not be any moisture in the cutlet dough.Switch off the flame and sprinkle some lemon juice.Garnish with coriander leaves.Cutlet dough is ready.( Add little more maida or bread crumbs if u feel the dough is watery and too sticky)
  • How to make veg cutlet step by step
  • Take a ball sized dough and pat it thick to make the cutlet shape.Arrange all the cutlets in a plate.Mix the corn flour,water and make a smooth paste.Make sure the paste is not too thin or thick.Keep the bread crumbs ready in a plate.
  • How to make veg cutlet step by step
  • Now take a cutlet and dip in the corn flour batter.Dip in the bread crumbs.Repeat this again if u want super crispy exterior for the cutlet.Arrange them in a plate.Heat a dosa pan or a tawa.Drizzle few tsp of oil and drop 2-3 cutlets.Cook in medium flame by flipping them once or twice in the middle carefully using a dosa flipper.Cook till both the sides turn golden brown. Cook all the corners by holding in a tong.Remove in a plate and enjoy with tomato ketchup ! It tastes crispy outside and soft inside.
  • Note:
  • You can make these cutlets using potato alone.
  • For variations and to make this cutlet more healthy add grated beetroot too.
  • Adjust the quantity of spice powders as per your taste buds.
  • If you are making cutlets for kids,deep fry them to enjoy the best taste.
  • You can also replace garam masala powder with chat masala powder.
  • Here is the old picture of cutlets :)

Cook's Tip:
Tip for roasting vegetables: Cut in large chunks as smaller pieces will tend to burn and lose the great texture roasting can provide.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
To preserve the colour of turmeric Apply a little ghee to the bottom and sides of the jar before storing.


Rate this Recipe: