Vegetable Cutlet Recipe

Vegetable Cutlet, a delectable combination of mashed potato and green vegetables, is a crisp outside and soft inside Indian potato snack. This stomach filling, mild spicy and crispy Indian cutlet tastes irresistibly delicious when served with assortment of spicy, sweet and sour dips/chutneys like green mint chutney and tamarind chutney, etc.

Nutritional info

ingredients
1 No.(81.0 gm) Potato
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1 Tbsp(10.0 gm) Peas
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1 Tbsp(9.0 gm) Carrot (Grated)
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1 Tbsp(8.0 gm) Bread Crumbs
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2 Tsp(2.0 gm) Coriander Leaves (Chopped)
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1 Tsp(5.0 gm) Ginger Garlic Paste
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1/4 Tsp(0.54 gm) Red Chilly Powder
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(0.41 gm) Dhania Powder
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1/4 Tsp(0.37 gm) Garam Masala
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1/4 Tsp(0.53 gm) Green Chilli (Chopped)
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1/4 Tsp(0.58 gm) Ajwain
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1/4 Tsp(0.59 gm) Jeera
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1/4 Tsp(1.0 gm) Salt
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2 Tsp(7.0 ml) Oil
  • Boil 2 small potatoes, 1 tbsp peas and keep aside.

  • In a mixing bowl, boiled potato, 1 tbsp boiled peas, 1 tbsp grated carrot, 1/4th tsp green chillies, 1 tsp ginger garlic paste, 1/4th tsp jeera, 1/8th tsp ajwain, 1/4th tsp red chilly powder, 1/4th tsp haldi, 1/4th tsp dhania powder, 1/4th tsp garam masala, 1/4th tsp salt, 2 tsp coriander leaves.

  • Mash and mix it well.

  • Add 1 tbsp bread crumbs and mix well.

  • Shape the mixture into cutlets.

  • In a frying pan, shallow fry with 1 tsp oil.

  • Serve with tomato ketchup and mint chutney.