Vegetable cutlets,a great combination of vegetables and spices. . . It can be kept inside a burger bun or eaten as it is with tomato ketchup or Green Chutney. . .

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  • 1 cup finely chopped Potatoes
  • 1/2 cup finely chopped French beans
  • 1/2 cup finely Grated Carrots
  • 1/2 cup Green Peas
  • 1/4 cup Chopped Coriander
  • 2 tbsp oil
  • 1/2 cup finely chopped Onions
  • salt to taste
  • 1/2 tsp Chilli powder
  • 1 tsp Chilli ginger paste
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Amchur
  • 1 tsp Pavbhaji Masala
  • 2 tbsp Plain flour
  • 1/2 cup Plain flour dissolved in 3/4 cup water
  • bread crumbs and semolina for rolling
  • oil for deep-frying

For Serving

Tomato ketchup
Green chutney


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Heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute.
Add all the potatoes, french beans, carrots and green peas and mix well. Also add Ginger paste.

Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2  to 3  tbsp) to avoid the vegetables from burning.
Add the coriander, salt, chilli powder,amchur,Pavbhaji masala turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes.Mash the mixture using a potato masher.

Remove from the flame, transfer the mixture to a plate and allow it to cool completely.
Divide the mixture into equal portions and shape each portion into desired shape

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Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs and and samolina till they are evenly coated from all the sides.

Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.

Serve immediately with green chutney and tomato ketchup.

Happy Cooking 🙂 🙂


3 thoughts on “VEGETABLE CUTLET

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