Masala Vegetable Cutlets

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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  • 2 big potatoes
  • 200 gms - French beans
  • 200 gms - carrots
  • 50 to 100 gms - semolina
  • a handful of green peas
  • 5 bread slices
  • 2 tsp - red chilly powder
  • 1.5 tsp - mango powder
  • 1/2 tsp - garam masala
  • oil for deep frying
  • salt to taste

How to Make Masala Vegetable Cutlets

  • Boil the potatoes. Cool and finely chop them.
  • Finely chop the French beans and the carrots.
  • Wash the French beans, carrots and green peas together.
  • Drain out the water and pressure cook them without adding any water for about 2 whistles on a high flame.
  • Soak the bread in water for about 5 mins and squeeze out the water completely.
  • Remove the vegetables in a thali, add to them the boiled potatoes, bread, red chilly powder, mango powder, garam masala powder and salt to taste.
  • Mix lightly. Divide the mixture into equal portions.
  • Make oval rolls of each portion.
  • When you want to fry them, dip each roll in semolina and deep-fry in hot oil till golden.
  • Serve with green chutney and bread.