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Vegetable Cutlets
By : Harjeet Kaur
Category : Egg, Indian food, Snacks
Servings : 3-4
Time Taken : 15-30 mins
Rating :
  1. First, mix all the ingredients under `For batter`.
  2. Wash the sabudana and keep it aside for 2-3 hours.
  3. Grate the boiled potatoes and mix it with ingredients 1 3 to 12.
  4. Now add the sabudana to it and make a dough.
  5. Now make small balls out of the dough and give it the shape of a cutlet.
  6. Roll these cutlets in breadcrumbs and then dip them in the batter.
  7. After this roll it again in breadcrumbs.
  8. Now fry these cutlets till golden brown.
  9. Serve hot with mint (pudina) chatney.

Tips: Often while chopping onions, you must have cried. So here is a tip. Before chopping onions soak it in water for 10 minutes and then smilingly chop your onions.

Editor`s notes: Cutlets are appetizers made of vegetable or meat stuffings coated in batter and breadcrumbs and deep fried. In India, cutlets or tikkis, as they are locally called, are made without onion/garlic and are served during festivals as fasting or `vrat` food. Check out a fat free version of vegetable and paneer cutlet from expert Anjana Chaturvedi.

200 gms - brinjal/eggplant
3 - boiled potato
200 gms - cottage cheese
1 tbsp - fresh coriander
1 tsp - green chilli
1/2 tsp - grated ginger
1/2 tsp - lemon juice
1/2 tsp - chilli powder
1/2 tsp - mango powder
1/2 tsp - - salt


  1. Roast brinjal on direct flame till soft and done.
  2. Peel and mash the brinjal.
  3. Make thin roundels from cottage cheese(paneer) and spinkle salt ,chilli powder and lemon juice.
  4. Take a bowl, mix mashed brinjal, mashed potato, green chilli, ginger, mango powder, chilli powder and salt.
  5. Take a small portion of this mixture in your hand, place the paneer roundal over it.
  6. With the potato mixture cover the paneer roundel from all the sides.
  7. Dry roast in a nonstick pan on medium flame from both the sides.(you can add 2 tbsp oil if you wish).
  8. Serve hot.


2 medium-sized boiled potatoes
1 cup sabudana (sago)
1 chopped onion
4 flakes finely chopped garlic
1 inch finely chopped ginger
2-4 chopped green chillies
2 tablespoon hung curd
1 tablespoon groundnuts
1/2 teaspoon roasted cumin powder
1/2 teaspoon roasted coriander powder
1 tablespoon lemon juice
1/4 teaspoon red chilli powder
Chopped coriander leaves
Salt to taste
Oil for frying

For batter:
2 eggs
2 tablespoon cornflour
1 tablespoon sabudana
A pinch of red chilli powder
Salt to taste

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