This famous Indian snack recipe utilises leftover bread and whatever vegetables you have lying around to create a fast and filling treat. It’s known best as the dish we’d all wait to find in our dabbas at school, but it’s definitely coveted by adults as well.
Although you can make many variations of this recipe, this version pairs bread with potatoes for a more filling and hearty result. Some people also prefer to use readymade breadcrumbs for convenience, but since this is the perfect way to use up all the stale bread in the house, we think it’s worth the time making your own.
Any type of bread works well for this recipe and while most people tend to stick with the most common household vegetables you can also branch out and add dry fruit and nuts to create an exotic middle-eastern spin. Enjoy these cutlets as an appetiser before dinner or as a quick evening snack with tea, it’s versatile enough to adapt to every occasion.
Ingredients:
- 4 White Bread Slices (or brown bread)
- 1 large Potato, boiled, peeled and mashed
- ⅓ cup Green Peas (fresh or frozen), boiled
- ⅓ cup grated Cabbage
- ⅓ cup grated Carrot
- 2 tablespoons + 1/3 cup Dry Breadcrumbs
- 1 medium Onion, finely chopped
- 1-2 Green Chillies, seeded and finely chopped
- ½ teaspoon grated Ginger
- ¼ teaspoon Garam Masala Powder
- 1 teaspoon Lemon Juice
- 1 tablespoon + 3 tablespoons Oil
- Water
- Salt to taste
Method:
- Heat oil in a pan over medium flame and add in some finely chopped onion. Saute until softened and slightly browned.
- Add the grated ginger and chillis and saute for another 30 seconds.
- Grate the carrots and cabbage, stir together with boiled peas and garam masala.
- Saute the mixture for another 1 or 2 minutes and then transfer the mixture to a bowl.
- Lightly dip the bread slices in water, squeeze out the excess and then add to the vegetable mixture.
- Add the boiled potatoes, breadcrumbs, lemon juice and salt. Mash all the ingredients together.
- Divide the mixture into equal portions, roll them into balls and flatten them slightly on top.
- Roll each patty in dry breadcrumbs and set them aside.
- Heat oil in a shallow pan and when hot, fry the cutlets until golden brown, around 2-3 minutes on each side.
- Repeat until all patties are fried and serve hot.
