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Vegetable Cutlet

  • Recipe makes: 2 pieces
  • Recommended serving size: 1 pieces
All that you need to prepare this recipe
  • 1/4th cup, boiled grated or mashed potato
  • 2 tbsp, grated carrot
  • 2 tbsp, boiled mashed peas
  • 1 tbsp, finely chopped onions
  • 2 tbsp, bread crumbs
  • 1 tsp, refined wheat flour
  • Salt to taste
  • Chaat masala as needed
  • Oil as required
  • 1 tsp, finely chopped Coriander leaves
How to prepare?
  • Steam or boil veggies until just done. Drain any excess moisture if left.
  • Mash them well. Add bread crumbs, salt, Chaat masala to the veggies and mix everything well.
  • It must be a non-sticky dough. If needed, add more bread crumbs to make it more uniform.
  • Make 2 small patties and set aside.
  • In a separate bowl, make a slightly thin batter of refined flour with water.
  • Dip each patty in the batter on both the sides.
  • Place them on bread crumbs and then keep aside for 5-10 mins so that they dry.
  • Heat the oil for shallow frying. Fry them on both the sides until golden and crisp.
  • Serve veg cutlet hot with dip of your choice.
Nutritional benefits from the recipe
  2-3 Year olds 4-5 Year olds
Energy 10.45 kcal 8.21 kcal
Protein 14.63% (RDA)* 12.16% (RDA)*
Calcium 4.86% (RDA)* 4.86% (RDA)*
Iron 10.62% (RDA)* 7.35% (RDA)*

*Recommended dietary allowance

  • Try different shapes like vegetable sticks, heart shaped or may be square patties.
  • You can bake instead of shallow frying.
  • You can use poha or rice flakes instead of bread crumbs.
  • Instead of refined flour, you can also use besan, rice flour or oatmeal flour for coating.
  • If not basic chutney or sauce, you can serve these with hung curd and mint dip.