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If you plan to eat something very good for breakfast, you can make vegetable cutlets. It’s easy to make and you’ll enjoy eating it. Let’s see how to make a vegetable cutlet.

Equipment for making vegetable cutlets-

For pressure cooking:
*2 potatoes, peeled and cubed
*1/4 cup carrot, cubed
* 1/4 cup beans, chopped
* 1/4 cup sweet corn
*1/2 cup of peas
*1/2 cup of beets
*1/4 tsp salt


For the cutlets:
*1/4 cup of breadcrumbs
* 1/2 tsp Kashmiri red chilli powder
*1/4 teaspoon ground cumin
*1/4 teaspoon garam masala
*1/2 teaspoon amchur
* 1 teaspoon ginger garlic paste
*2 tablespoons finely chopped coriander leaves
*1/4 tsp salt
*1 cup corn flakes, crushed
* Oil, to fry


For the baked corn dough:
*3 tablespoons of corn flour
*2 tablespoons of maida
*1/4 teaspoon black pepper, crushed
*1/4 tsp salt
*1/4 cup of water


Method of making vegetable cutlets – First of all, put 2 cups of water in the pressure cooker and place a pot. Then add 2 potatoes, 1/4 cup carrots, 1/4 cup beans, 1/4 cup sweet corn, 1/2 cup peas, 1/2 cup beets and 1/4 teaspoon salt in the pan.
Pressure cook for 5 whistles without adding water to the pot. The steam is enough to cook the vegetables. Now drain the vegetables to remove excess water. Cool the vegetables completely. After that, completely mash the vegetables. Now add 1/4 cup of breadcrumbs. You can also use bread soaked in water. Also add 1/2 tsp chilli powder, 1/4 tsp cumin powder, 1/4 tsp garam masala, 1/2 tsp amchur, 1 tsp paste ginger garlic, 2 tbsp cilantro and 1/4 tsp salt.

After that, mix well for the kneaded dough. If there is too much moisture in the vegetable mixture, add more breadcrumbs. Now you make a corn flour batter by adding 3 tbsp corn flour, 2 tbsp maida, 1/4 tsp black pepper and 1/4 tsp salt. Then add 1/4 cup of water and prepare a smooth paste without lumps and now take a mixture of vegetables in the shape of a ball and roll it into a cylindrical shape by grating the hands with oil. After this dip in the corn flour batter and now the crushed corn flakes/flakes are crushed. Coat with breadcrumbs. This is followed by a preheated oven at 180°C for 15-20 min/min. Fry in hot oil. Stir occasionally during this time and fry over medium heat until golden brown and crispy. Finally, serve the vegetable cutlet with the tomato sauce.

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