Spicy Vegetable Cutlet

Recipe by
Total Time:
20 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

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

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 1 - medium size carrot
  • 1 - medium size potato
  • 1 - medium size beet root (optional)
  • 4-5 - beans
  • Peas (optional)
  • To Grind:
  • Garlic - 1 small piece
  • Fennel seeds - 3
  • Green chilli - 3
  • Coriander leaves - 1 stalk
  • 1 - medium size onion, finely cut
  • To dip:
  • 3 tbsp - Maida and add little bit of water and mix them well (it should be pouring like idli flour)
  • Powder:
  • Take 3-4 slices of bread and powder them (you can also use breads crumbs)

How to Make Spicy Vegetable Cutlet

  • Finely cut all the vegetables. Wash and pressure-cook with little bit of water, turmeric powder and salt.
  • Smash them and keep it aside (if there is any excess water in the cooked vegetables just drain).
  • Heat one tbsp of oil.
  • Fry onions till they turn brown and add the grounded paste, just fry for few seconds.
  • Then add the smashed vegetables and fry till it gets thickened. Wait to cool.
  • Then make them into small balls and dip it in the maida batter, immediately smear them in bread powder and spread them in the plate or paper to dry.
  • Deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or tawa.