#breakfast #vegetable cutlets

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#breakfast #vegetable cutlets


Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 8
  • 2 medium potatoes

  • 1/2 cup beetroot grated

  • 1/2 cup carrot grated

  • 1/4 cup French beans chopped

  • 1/4 cup swwet corn

  • 1/4 cup frozen green peas

  • 1/4 tsp garam masala

  • 1/4 tsp cumin powder

  • 1/2 tsp coriander powder

  • 1/4 tsp turmeric powder

  • 1/2 tsp red chilli powder

  • 1/4 tsp aamchur powder

  • 1/2tsp chaat masala

  • 1tsp salt or to taste

  • 1/2 cup breadcrumbs

  • 1/2 cup poha

  • 2 tsp maida

  • 2 tsp corn flour

  • 1 pinch black pepper powder

  • 2oo gm oil for frying cutlets

  • 2 tsp coriander leaves chopped

  • 1 tsp ginger garlic paste


  • pressure cooking the veggies. For that add glassful of water in the cooker. Take all the vegetables (potatoes, beans, carrot, beetroot, corns, peas) in a small bowl or steamer pan 
  • Cook for 2 whistles and then turn off the stove. let the veggies cool completely at room temperature.
  • grind poha in grinder to make fine powder. mash all the veggies with potato masher and mix well. now add all dry masala (excluding black pepper powder ),ginger garlic paste and add poha powder for binding.mix all well and add chopped coriander leaves.
  • prepare maida and corn flour paste adding water, pinch salt and black pepper. paste should not be too thick or thin.
  • Now start shaping them. I have shaped in cylinder shape. Shape all of them first and keep on the plate.
  • Now take one by one, dip into the batter. Then directly put on the breadcrumb plate and coat all sides properly.
  • Now heat the oil in a pan on medium heat. Once the oil is hot, carefully slide few vegetable cutlets in.
  • Once golden brown and crispy from both sides, remove them to a paper towel lined plate
  • serve hot with tomato ketchup or with tamarind chutney as i prefer to eat with tamarind chutney. which i use to make one day before.