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Vegetable Cutlets & Chutney Roll
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Vegetable Cutlets & Chutney Roll

Vegetable Cutlets and Chutney Roll is a perfect lunchbox wrap where whole wheat roti is stuffed with nutritious vegetable cutlets along with green chutney.
Course Breakfast, Brunch, Sandwich
Cuisine Indian
Keyword Chutney, Rolls, Vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Shanaz Rafiq

Ingredients

  • 4 roti/tortilla
  • 8 vegetable cutlets
  • 1 cup shredded cabbage
  • 1 cup sliced capsicum
  • 1 onion sliced
  • 1 to mato sliced optional
  • 1 cup mint chutney
  • 1 cup grated cheddar cheese optional
  • ¼ cup tomato Sauce

For Vegetable Cutlet:

  • 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 chili chopped
  • ½ teaspoon black pepper powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon red chili powder
  • 1 teaspoon dry mango powder amchoor
  • ½ cup chopped green coriander
  • 1 bread slice soaked in milk and squeezed
  • 1 egg
  • 2 cups breadcrumbs
  • ¾ teaspoon salt
  • 5 tablespoon vegetable oil for shallow frying

For wholewheat rotis:

  • 3 cups wheat flour
  • 3 tablespoon cooking oil
  • 1 teaspoon salt
  • 1 cup water Enough of water to make a soft dough (1 cup to 1 1/2 cups)

For Mint Chutney (grind together)

  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 2 green chillies
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • 1 cup mint leaves
  • 1 cup green coriander
  • 1 slice of bread soaked in water

Instructions

For Vegetable Cutlets:

  • Heat 2 tbsp oil in a pan and add onion. Fry till soft and then fry garlic and green chili. When garlic is light brown add chopped carrot, capsicum, and cabbage along with salt, pepper, cumin powder, red chili powder, and dry mango powder. Cook on high flame till veggies are cooked and dry.
  • In a large bowl combine together mashed potato, cooked vegetables, soaked bread slice, egg, and chopped green coriander.
  • Take a handful of the vegetable mixture and form it into cutlets.
  • Roll each cutlet into bread crumbs and rest on a plate side by side.
  • 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.

For wholewheat Roti:

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

For Cutlet Rolls:

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

Notes

Note: If the cutlet mixture becomes too soft and difficult to handle, then add more breadcrumbs. Freeze the cutlets for future use after.
 
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 until the cutlets become firm. Now remove frozen cutlets from the tray and store them 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.