Vegetable cutlet – Bombay style

  • Yield : 20
  • Servings : 6-7
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m

Another favourite Indian snack has to be a cutlet. Whether for breakfast, a snack, or just something to rustle up when you have guests come over.

This recipe is a quick one that uses all the frozen vegetables on hand. It is quick to make, freezes brilliantly,  looks & tastes amazing and has the 5 a day all rolled in one.


  • Potatoes- 2 mashed (about 1 cup)
  • Frozen mixed vegetables- 1 cup
  • Ginger paste- 1 tsp
  • Garam masala powder- 1/2 tsp
  • Coriander, finely chopped- 1/4 cup
  • Pepper- 1/4 tsp
  • Chilli powder- 1/4 tsp
  • Semolina- 1/4 cup
  • Whole wheat flour- 1/8 cup
  • Salt- to taste


Prep your vegetables. I have used a mixture of the diced frozen vegetables- about 1 cup.

If you are not using pre-cut vegetables, then use- 1-2 carrots, 1/2 cup peas, 1/4 cup beans. Or add in some cauliflower, sweet potato, whatever you have at hand, as long as it is about 1 cup together.

I love my microwave and use it a lot. Pop a lid on to the bowl and microwave the vegetables for 5-6 minutes, till they are soft but still bright . You could also use the pressure cooker to cook the vegetables, but I find that they discolour and sometimes get far too mushy than I want them.


Boil and mash 2 potatoes. Mash the vegetables. Mix well.

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Add in the coriander, salt and other spices. Mix well and shape into patties, any shape, about 1/2 an inch thick.


For the cover, I like to use a mixture of semolina and whole wheat flour. If you do not like a crispy crust, you could fry it as it is.



Now, pat, roll.. repeat. try to get an even coating on all sides.


When quite a few are ready to be fried, heat up a pan and pour about 2 tbsp of  oil in it.

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Cutlets are best made with less oil, otherwise they get crumbly.


Flip after 3 minutes, when the underside gets golden and crunchy.

Remove on an absorbent paper to take away the excess oil, if any.

Serve hot.


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