Hyderabad Vegetable Cutlet

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 Hyderabad Vegetable Cutlet

  • Cut the bread slices to crumbs and put them in a container with a lid. Put a few drops of water on the bread crumbs and close the lid.
  • Boil all the vegetables (Potatoes, Cauliflower, Beans, Carrots, Green Peas, Capsicum). (If green peas are from a frozen pack, do not boil them).
  • Chop the Onions and green chillies into fine pieces.
  • Peel and mash the potatoes.
  • Cut all the boiled vegetables into small pieces.
  • Heat some oil in a sauce pan.
  • Add the chopped onion pieces, garlic and ginger paste in the sauce pan.
  • Add some green chilli pieces to the mixture and fry till they turn golden yellow and add turmeric at the end.
  • Add the boiled vegetable pieces and the mashed potatoes to the fried onions in the sauce pan and fry till they cook (do not add water).
  • Add salt and garam masala to this mixture.
  • Garnish with chopped coriander.
  • Let the vegetable & onion mixture cool down.
  • After it cools down, mix them with bread crumbs thoroughly and roll medium sized balls out of it.
  • Flatten the balls into cutlet shapes (circle) and fry them on a non-stick pan with very little ghee for a short time.
  • Serve hot with tomato ketchup.