Vegetable Cutlet


2 cups cubed potatoes (2 large)
½ cup green peas
1 cup carrot (1 large)
½ cup beans chopped (6 to 8)
6 tbsp bread crumb or ½ cup thick poha or roasted besan
2 tbsp. besan/ chickpea flour or rice flour or corn flour
¾ tsp ginger grated
½ to ¾ tsp garam masala
salt as needed
coriander leaves handful chopped
oil as needed


Steam or boil veggies until just done. Drain any excess moisture if left.Mash them well. Add bread crumbs or powdered poha, salt, ginger, garam masala, chilies to the veggies.Mix everything well. It must be a non sticky dough. If needed add more bread crumbs to make it non sticky.Make 13 to 14 patties and set aside.Make a slightly thin batter of besan or rice flour. Dip each patty in the batter on both the sides.Place them on the bread crumbs. Place them aside for 5 to 10 minutes.Heat oil for shallow frying and fry them on both the side until golden.The tasty cutlets are ready to served now.It is well served with tomato sauce.

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