Bread Cutlets, Veg Shallow Fried Cutlets by Tarla Dalal

Bread Cutlets, Veg Shallow Fried Cutlets by Tarla Dalal

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Bread Cutlets are scrumptious veg cutlets made with a mixture of softened bread, mashed potatoes and other veggies perked up with everyday taste-givers like garlic, ginger, green chillies and coriander. The bread not only gives volume and keeps the ingredients together but also gives the shallow-fried cutlets a unique texture that is soft with a mild, crackling crispness when you bite into it. You can enjoy the bread cutlet as an evening snack , or serve it as a starter at parties . Also take a shot at other recipes like the Ravioli Samosa or Malai Paneer Mixed Herb Balls .


Recipe Description for Bread Cutlets, Veg Shallow Fried Cutlets

Preparation Time: 
Cooking Time: 
Makes 10 cutlets
Show me for cutlets


2 big bread slices
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped garlic (lehsun)
1 1/2 tsp roughly chopped green chillies
1 cup boiled and mashed potatoes
1/4 cup finely chopped onions
1/4 cup grated carrot
1 tbsp finely chopped coriander (dhania)
salt to taste
1/2 cup bread crumbs for rolling
4 tbsp oil

For Serving
green chutney
tomato ketchup

  1. Combine the ginger, garlic and green chillies in a mortal pestle (khalbatta) and coarsely crush it. Keep aside.
  2. Soak the bread slices in enough water in a deep bowl for 1 minute.
  3. Squeeze out all the excess water from the bread slice, crumble them and place them in a deep bowl.
  4. Add the prepared paste, potatoes, onions, carrot, coriander and salt and mix very well.
  5. Divide the mixture into 10 equal portions.
  6. Shape each portion into a ball and flatten it slightly to make a cutlet.
  7. Roll them in the bread crumbs till they are coated from all the sides.
  8. Heat 2 tbsp of oil in a broad nonstick pan, place 5 cutlets and cook on a medium flame till they turn golden brown in colour from both the sides.
  9. Repeat step 8 to cook 5 more cutlets.
  10. Serve immediately with green chutney and tomato ketchup.

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