Search This Blog

Follow me here

Sunday, March 12, 2017

Vegetable Cutlets & Chutney Roll

Vegetable Cutlet Roll

Vegetable Cutlets & Chutney Roll

Vegetable Cutlets might sound very humble and lowly but they are the most versatile dishes which can be prepared in advance in large quantity and serve them as you wish. This is what I always like to do. I usually make a huge batch of cutlets and freeze them. Now let me tell you some of the advantages of these rustic looking cutlets:
  • Healthy & Nutritious - This can be the only way of feeding vegetables to those fussy kids. So try to add more varieties and take maximum benefit out of it.
  • Easy & Quick Meals - If you already have a good stock of homemade frozen vegetable cutlets, preparing wholesome and nutritious meals like breakfast or dinner is like a cake walk.
  • Impress your guests - Just frying those cutlets and serving them with a nice mint chutney will leave your guest satisfied and impressed.
  • Versatile Dish - Just shallow fry those cutlets and then serve them as wraps, sandwiches or turn them into a vegetable burger. 

Serves: 4

Preparation time: 1 hour (cutlet+wrap+chutney)
Assembling Time: 10 minutes


  • 4 roti/tortilla
  • 8 vegetable cutlets
  • 1 cup shredded cabbage
  • 1 cup sliced capsicum
  • 1 onion sliced
  • 1 tomato sliced (optional)
  • 1 cup mint chutney
  • 1 cup grated cheddar cheese (optional)
  • Tomato Sauce (optional)


  1. Take a roti and place 2 fried cutlets.
  2. Add the veggies of your choice, cheese and tomato sauce.
  3. Finally, drizzle mint chutney and fold the roti into a roll.
  4. Heat a pan or sandwich grill and toast the rolls.
  5. Serve hot


Vegetable Cutlets


  • 3 medium potatoes (boiled and mashed)
  • 1 medium onion finely chopped
  • 1 carrot finely chopped
  • 1 cup finely chopped cabbage
  • 1 capsicum finely chopped
  • 3 cloves of garlic finely chopped
  • 2 green chilli chopped
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon dry mango powder (amchoor)
  • 1/2 cup chopped green coriander
  • 1 bread slice soaked in milk and squeezed
  • 1 egg
  • 2 cups bread crumbs
  • Salt to taste
  • Vegetable oil for shallow frying


  1. Heat 2 tbsp oil in a pan and add onion. Fry till soft and then fry garlic and green chilli. When garlic is light brown add chopped carrot, capsicum and cabbage along with salt, pepper, cumin powder, red chilli powder and dry mango powder. Cook on high flame till veggies are cooked and dry.
  2. In a large bowl combine together mashed potato, cooked vegetables, soaked bread slice, egg and chopped green coriander.
  3. Take a handful of veg mixture and form into cutlets. 
  4. Roll each cutlet into bread crumbs and rest on a plate side by side. 
  5. Heat 2 or 3 tablespoons of vegetable oil in a flat non-stick pan. Fry the cutlets in batches for 5 to 7 minutes on each side or till turn golden and crispy. You can also deep fry the cutlets.
Note: If the cutlet mixture becomes too soft and difficult to handle, then add more bread crumbs. Freeze the cutlets for future use after completing step 4. 

To freeze the cutlets: First shape them and lay the cutlets side by side without overlapping on a large tray with butter paper. Keep the tray in the freezer for 1 hour or till the cutlets become firm. Now remove frozen cutlets from the tray and store in a sandwich bag. Return the sandwich bag back to the freezer. By doing this the cutlets will not stick to each other. This can be stored for 1 month in the freezer.

Mint Chutney

Ingredients: (grind together)

  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 2 green chillies
  • 1 tsp lemon juice
  • Salt
  • 1 cup mint leaves
  • 1 cup green coriander
  • 1 slice of bread soaked in water


  • 3 cups plain flour (Maida) *you can also use whole wheat flour
  • 3 tablespoon cooking oil
  • 1 teaspoon salt
  • Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)

  1. Combine flour, oil and salt in a large mixing bowl. 
  2. Add water and make a smooth and soft dough.
  3. Keep the dough covered for 30 minutes.
  4. Divide the dough into small lemon size balls.
  5. Flatten the balls and roll into medium size roti/tortilla.
  6. Heat a non-stick pan and cook the roti on both sides.


Similar Recipes:


  1. I particularly love rolls brought from outside - have not given it much of a shot at home. I guess this serves an inspiration to try them out! Looks lovely

  2. oh yummm.... as you say great way to get kids to eat vegetables! looks too good to resist

  3. Thank you for the good critique. Me and my neighbor were just preparing to do some research about this. We got a book from our area library but I think I?ve learned more from this post. I am very glad to see such fantastic information being shared freely out there? Electric roti Chapati maker | eBay‎