Vegetable Cutlets
Tips: You can use any vegetables you want, but use potato as a base. Put some salt while frying onions, to speed up the process
  • 2 potatoes (I used 3 small)
  • 1 cup of green peas
  • 2 onions, chopped
  • 2-3 green chilies, chopped
  • 5-6 green beans
  • 1 carrot
  • 1 dl of coriander leaves
  • maida flour mixed with water - loosely (original recipe mentions using 2 eggs, but as a vegetarian not usually eating eggs I discourage readers using them 🙂
  • Rusk powder of bread powder (I tried to find this from store, without any luck. I ended up buying fresh bread and using mixer making powder out of it)
  • Oil for deep frying
  • Salt
  • 1 tsp jeera
  • 1 tsp Garam Masala
  • 1 or 2 piches of chaat masala (optional)
  1. Peel the potatoes and carrot.
  2. Cut potatoes, carrot and beans to small beans and boil them along with green peas.
  3. After they have boiled to soft, mash them.
  4. Fry 2 tsp of oil in frying pan.
  5. Add chilies and onions. When onions becomes transparent, add them to your dough.
  6. Add salt, garam masala, jeera, coriander leaves and mix it up
  7. (at this point I also added some maida flour, maybe 3-4 table spoons, no make dough more thick)
  8. Make lime-sized ball from dough and make them to a small disc shape.
  9. Dip discs to maida-water and then into rusk powder.
  10. Deep fry your cutlets until they get nice golden brown colour.
  11. Place them on tissue paper to remove excess oil.
  12. Serve with hari chutney and tomato ketchup


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