Brinjal Potato Cutlets

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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How to Make Brinjal Potato Cutlets

  • Make superficial cut 1 or 2 on brinjals, smear on a drop of oil, and roast them on gas (or on coal if available)
  • Rremove the outer layer, mash and keep aside.
  • Heat 1 tbsp of oil, fry onions and green chillis till soft.
  • Add grated carrot and fry for 2 minutes
  • Add mashed brinjal, potato and peas, mix salt, red chilli powder, garam masala, haldi, besan, crushed peanuts, lastly chopped coriander, mix thoroughly, keep it covered for 2 minutes and remove from fire.
  • Cool and make round cutlets out of the mixture, keep them aside.
  • Take 2 egg whites in a bowl and whisk.
  • Spread breadcrumbs in a plate.
  • Dip cutlets in egg white and roll them in breadcrumbs, deep fry them in oil till they turn golden brown in colour, serve them with any chutney or any tangy sauce.