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Vegetable Cutlet

Serves 4-5


  • 4 potatoes, boiled,
  • 1/4 cup green peas, fresh/frozen,
  • 1/4 cup corn nibblets, fresh/frozen,
  • 1/4 cup finely chopped green/french beans,
  • 1/4 cup finely chopped carrots,
  • 1/4 cup finely chopped beetroot,
  • 2 tsp broken cashewnuts,
  • 1 tsp garam masala powder,
  • 4 green chilies,
  • 1 inch ginger,
  • 2 tsp lemon juice or dry mango powder,
  • 2 tbsp cornflour/all purpose flour (maida),
  • bread crumbs/fine semolina (rava) for coating,
  • salt and sugar to taste.


  1. Mash potatoes. Steam all the chopped vegetables in a pressure cooker until just tender. Also, steam green peas and corns if you use fresh ones. You may use microwave for steaming since it makes steaming faster and helps retain the color and tenderness of vegetables.
  2. Grind chilies and ginger into a fine paste.
  3. Drain water from the steamed vegetables. (Use it as a vegetable stock in any curries or rice.) Combine potatoes, chopped vegetables, corns and green peas. Add cashews, salt, garam masala powder, chili-ginger paste, lemon juice and sugar. Mix well with hands. Apply some oil to your palms to keep the mixture from sticking to your palms.
  4. Meanwhile, heat enough oil in a deep frying pan. Divide the mixture into balls of desired size, flatten them on your palm and try to mold them in any desired shape (such as, round, oval or heart shape) or simply use a cutlet mold if available.
  5. Make a paste of flour with some water. Dip each cutlet into the paste letting excess drip off and then dredge it in bread crumbs or fine semolina. (Alternately use beaten eggs instead of flour paste for coating)
  6. Turn the heat to moderate so that oil does not reach smoking stage. Deep fry all the cutlets until golden from both the sides.
  7. Serve with tomato ketchup and/or green chutney.

Tips and Variations:

1) Try chopped cabbage and/or cauliflower in this recipe.

2) Substitute uncooked (raw) carrots for boiled ones.

3) Crushed paneer or tofu can be used to give different taste.

4) Add crushed garlic to enhance flavor.

5) If you wish, you can replace chilies with red chili powder.

6) Cut down on calories by shallow frying the cutlets on a griddle instead of deep frying.

7) Do not overcrowd the pan while frying or the temperature of oil decreases and the cutlets become soggy.