Hyderabad Vegetable Cutlet
Hyderabad Vegetable Cutlet


• Sugarless Bread – 1 pkt (about 15-20 slices)
• Potatoes – 2, medium sized.
• Onions – 2, medium sized.
• Beans – 1/2 lb.
• Cauliflower – 1/2 lb.
• Tomatoes – 3-4, medium sized, red.
• Carrots – 1/2 1b.
• Green peas – 1/2 lb.
• Capsicum 1, medium sized.
• Coriander – 2-3 stalks.
• Garlic & Ginger paste – 1 tsp.
• Green chillies – 5-7
• Turmeric – 1/4 tsp.
• Garam Masala – 1 tsp.
• Lemon juice – 2 tsp.
• Salt to taste ( about 1- 1.5 tsp).
• Oil/Ghee to fry (preferably Olive oil).


  1. Cut the bread slices to crumbs and put them in a container with a lid. Put a few drops of water on the bread crumbs and close the lid.
  2. Boil all the vegetables (Potatoes, Cauliflower, Beans, Carrots, Green Peas, Capsicum). (If green peas are from a frozen pack, do not boil them).
  3. Chop the Onions and green chillies into fine pieces.
  4. Peel and mash the potatoes.
  5. Cut all the boiled vegetables into small pieces.
  6. Heat some oil in a sauce pan.
  7. Add the chopped onion pieces, garlic and ginger paste in the sauce pan.
  8. Add some green chilli pieces to the mixture and fry till they turn golden yellow and add turmeric at the end.
  9. Add the boiled vegetable pieces and the mashed potatoes to the fried onions in the sauce pan and fry till they cook (do not add water).
  10. Add salt and garam masala to this mixture.
  11. Garnish with chopped coriander.
  12. Let the vegetable & onion mixture cool down.
  13. After it cools down, mix them with bread crumbs thoroughly and roll medium sized balls out of it.
  14. Flatten the balls into cutlet shapes (circle) and fry them on a non-stick pan with very little ghee for a short time.
  15. Serve hot with tomato ketchup.

Recipe courtesy of Shanta Devi