why make this recipe
Bread Cutlet is a delicious and easy snack that you can make at home. It’s perfect for tea time, parties, or even as a quick meal. This recipe is not just tasty but also a great way to use leftover bread. With a mix of vegetables and spices, you get a crispy outside and a flavorful inside that everyone will love.
how to make Bread Cutlet
Ingredients :
- 7 slices Bread (wheat bread)
- 1 teaspoon Oil + additional for deep frying
- 1 teaspoon Fennel Seeds
- 1 medium Onion, peeled and finely chopped
- 1 Green Chilli, chopped finely
- 1 teaspoon Ginger Garlic Paste
- 1 medium Carrot, grated
- 3 Beans, chopped very finely
- 1/4 cup Cabbage, chopped very finely
- 1 teaspoon Chilli Powder
- 1 teaspoon Cumin Powder
- 2 teaspoons Coriander Powder
- 1 teaspoon Garam Masala Powder
- Salt to taste
Directions :
- Heat oil in a pan and add fennel seeds. Sauté for 1 minute.
- Add chopped onions and green chillies, cooking until they turn light golden.
- Mix in ginger garlic paste and sauté for another minute.
- Add all the vegetables and salt, cooking until the veggies are softened.
- Stir in the spice powders and mix well to create the masala.
- Dip each bread slice in water, squeeze out the excess water, and crumble it into a bowl.
- Combine the veggie mix with the bread crumbs, mixing well.
- Take small portions of the mixture, shape them into balls, and flatten them slightly.
- Deep fry the cutlets in hot oil until they turn golden brown.
- Drain the cutlets and serve them hot with ketchup.
how to serve Bread Cutlet
Serve the Bread Cutlets hot, alongside ketchup or any dipping sauce you like. They make a great snack for kids and adults. Pair them with tea or coffee for an enjoyable treat.
how to store Bread Cutlet
If you have leftover cutlets, let them cool down completely. Store them in an airtight container in the refrigerator for up to 2-3 days. You can reheat them in an air fryer or pan before serving for that crispy texture.
tips to make Bread Cutlet
- Use stale bread for better texture.
- Feel free to customize the veggies based on what you have at home.
- Make sure the oil is hot for frying to get crispy cutlets.
- For extra flavor, add chopped coriander leaves to the veggie mix.
variation
You can add boiled potatoes to the veggie mix for a creamier texture or use different spices based on your taste preference. You can also bake the cutlets instead of frying for a healthier option.
FAQs
Q1: Can I use white bread instead of wheat bread?
Yes, you can use white bread if that’s what you have. The taste will be slightly different, but still delicious.
Q2: Can I make these cutlets ahead of time?
Absolutely! You can prepare the mixture and shape the cutlets, then store them in the fridge until you’re ready to fry.
Q3: What dipping sauces go well with Bread Cutlet?
Ketchup is a popular choice, but you can also serve them with green chutney, yogurt sauce, or any hot sauce for some extra kick.
Bread Cutlet
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Bread Cutlet is a delicious and easy snack made with leftover bread, mixed vegetables, and spices, perfect for tea time or parties.
Ingredients
- 7 slices Bread (wheat bread)
- 1 teaspoon Oil + additional for deep frying
- 1 teaspoon Fennel Seeds
- 1 medium Onion, peeled and finely chopped
- 1 Green Chilli, chopped finely
- 1 teaspoon Ginger Garlic Paste
- 1 medium Carrot, grated
- 3 Beans, chopped very finely
- 1/4 cup Cabbage, chopped very finely
- 1 teaspoon Chilli Powder
- 1 teaspoon Cumin Powder
- 2 teaspoons Coriander Powder
- 1 teaspoon Garam Masala Powder
- Salt to taste
Instructions
- Heat oil in a pan and add fennel seeds. Sauté for 1 minute.
- Add chopped onions and green chillies, cooking until they turn light golden.
- Mix in ginger garlic paste and sauté for another minute.
- Add all the vegetables and salt, cooking until the veggies are softened.
- Stir in the spice powders and mix well to create the masala.
- Dip each bread slice in water, squeeze out the excess water, and crumble it into a bowl.
- Combine the veggie mix with the bread crumbs, mixing well.
- Take small portions of the mixture, shape them into balls, and flatten them slightly.
- Deep fry the cutlets in hot oil until they turn golden brown.
- Drain the cutlets and serve them hot with ketchup.
Notes
For extra flavor, add chopped coriander leaves to the veggie mix. Make sure the oil is hot for frying to get crispy cutlets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cutlet
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
