Plain Mixed Vegetable Cutlets

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

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

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  • 2 cups - gram flour or besan
  • 1 cup - chopped vegetables (beet, carrot, beans and green peas)
  • 1 cup - bread crumb
  • 1/2 cup - coriander leaves, chopped
  • 2 tsp - ginger paste
  • 1 tsp - ginger finely chopped
  • 1 tsp - garam masala powder
  • 1 tsp - cumin powder
  • 1 tsp - coriander powder
  • 2 - green chillies, cut thinly
  • 1 - medium sized potato, peeled, boiled and mashed
  • 3 tsp - all purpose flour or maida
  • 2 tsp - rice flour
  • Water or curd to make a smooth batter
  • 4 tsp - sugar
  • Handful of raisins
  • Handful of roasted peanuts
  • 1 tsp - red chilli powder
  • Salt to taste
  • 1 tsp - onion seeds or kalonji
  • Oil for deep frying

How to Make Plain Mixed Vegetable Cutlets

  • Boil vegetables with very little water, salt, sugar and garam masala powder until it become soft and well cooked. Dry up the water. Let it cool.
  • In a non stick frying pan, heat one tbsp oil.
  • Add boiled vegetables, cumin powder, coriander powder and ginger paste at first.
  • Saute it for 2-3 mins at medium heat. Turn down the heat.
  • Add mash potatoes, green chillies, sliced ginger, chopped coriander leaves, chilli powder, raisins and roasted pea nuts.
  • Stir for another 3-4 mins.
  • Switch-off the gas and transfer this mixture to a comparatively bigger bowl.
  • Add maida and mix it well. It will work as a good binding agent.
  • Do not use water while you are adding maida.
  • Make 3 inches long cylindrical shaped cutlets and keep them aside.
  • Pour bread crumbs on a big and flat dish or tray.
  • Now for batter, mix besan, rice flour, kalonji and water or curd to a smooth and a little heavy paste.
  • Coat each cutlet with the batter and roll on bread crumbs.
  • Keep them for at least for 20 mins, this resting time will help make the cutlets firm.
  • Deep fry the cutlets carefully on low heat till it becomes golden brown.
  • Serve hot with sauce and salads.