Vegetable Cutlet

Vegetable Cutlet

Vegetable cutlet is a popular snack throughout India. There are many versions of cutlets. The cutlets you get at restaurants are usually shallow fried in oil to get the dark brown color. I bake the cutlets to cut down the use of oil. You can also use a flat pan to cook both the sides of the cutlet.

The recipe below makes 16 cutlets.


  • Potatoes – 4
  • Mixed vegetables – 1 + 1/2 cup, carrot, beans and peas
  • Oil- 2 tbsps
  • Cumin seeds – 1/2 tsp
  • Hing – 4 pinches
  • Ginger garlic paste – 1 inch ginger + 3 garlic pods
  • Turmeric powder – 1/8 tsp
  • Cumin powder – 1 + 1/2 tsp
  • Chilli powder – 2 + 1/2 tsp,adjust according to taste
  • Cilantro – 4 strands, chopped
  • Salt – to taste
  • All-purpose flour/maida – 3 tbsps
  • Water – 7 tbsps
  • Bread – 2 slices


  • Cook potatoes in water with a little salt or steam cook the potatoes.
  • Mash the cooked potatoes using a fork.
  • In a bowl mix maida and water together.Add 3 pinches or salt to it.Set it aside.
  • Toast the bread and let it cool. Grind it into bread crumbs.
  • Line baking tray with foil and spray it with oil.
  • Heat oil in a non stick pan.
  • Add cumin seeds.
  • Add the mixed vegetables,turmeric powder and hing.
  • When the vegetables are cooked, add ginger garlic paste and saute for a minute.
  • Add salt, chilli powder  and cumin powder.
  • Saute for 2 minutes.
  • Switch to low heat and add the mashed potatoes, salt and cilantro.
  • Stir continuously until the mixture is blended.
  • Turn off the heat and let the mixture cool.
  • When the mixture is warm enough to handle, knead the mixture using your hand for 3 minutes.
  • Preheat oven to 375F.
  • Make a small ball using the mixture and flatten it into patties.
  • Dip the patties in maida mixture and roll them in bread crumbs.
  • Place the prepared patties on the baking tray.
  • Spray cutlets with oil.
  • Bake cutlets for 12 minutes.
  • Rotate tray and bake for 8 minutes.
  • Flip the cutlets over.
  • Spray with oil.
  • Bake for 12 minutes.
  • Rotate tray and bake for 5 minutes.
  • Turn the broil option on and let both sides of the cutlets brown.
  • Keep an eye on the cutlets at this step to prevent the cutlets from burning.
  • Server cutlets hot with tomato ketchup.

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