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Bread Cutlet

Bread Cutlet

Name: Bread Cutlet
Total time: 1 min 19 s
Yield: 4
Ingredients: 1 teaspoon Salt; 1 teaspoon Chat Masala; 1 teaspoon Red Chilli Powder; 1 teaspoon Jeera Powder; 0.5 teaspoons Turmeric Powder; 2 teaspoons Refined Oil; 1 tablespoon Cashewnut (2 Piece Split); 1 tablespoon Raisins; 8 units Brown Bread Slice; 2 units Potato; 1 unit Carrot-regular; 0.25 cups Peeled Green Peas; 5 g Coriander W/o Roots; 2 units Green Chillies; 100 g Paneer; 1 tablespoon Ginger

Time40 Min

DifficultyIntermediate

Serves4

Bread cutlet is a famous Indian snack recipe that is made from bread and mixed veggies. Commonly known as ‘bread ke cutlet,’ it is extremely popular in India and makes for a nice evening snack or as an after-school snack for kids! Bread cutlet recipe is very similar to the veg cutlet recipe, this one is more of a potato cutlet recipe without breadcrumbs, as we use bread instead of the crumbs to gi ... ve the nice soft texture and crispiness to the cutlets. You can use white sandwich bread or brown bread for this recipe, according to availability and your preference. All the ingredients required for making the bread cutlet recipe are easily available in the local market – potatoes, brown bread, dry spices, cashews, raisins, veggies, and paneer. Our step by step recipe blog would guide you to make these amazingly delicious cutlets quick and easy. Bread recipes are widely popular and most sought after in Indian households. This unique combination of bread, potatoes, and veggies along with other spices when pan-fried to perfection makes it a tasty and healthy recipe. Serve these crispy bread cutlets along with coriander chutney, mint chutney or tomato ketchup or even mayonnaise. You can also serve these bread cutlets as a starter along with the main course while hosting a luncheon or dinner party at home. With the monsoon rains approaching, this one would make for an excellent morning or evening snack that can be enjoyed watching the rain!

Ingredients

Dry Grocery

Salt

1 teaspoon

Chat Masala

1 teaspoon

Red Chilli Powder

1 teaspoon

Turmeric Powder

0.5 teaspoons

Refined Oil

2 teaspoons

Cashewnut (2 Piece Split)

1 tablespoon

Raisins

1 tablespoon

Bakery

Brown Bread Slice

8 units

Fruits & Vegetables

Potato

2 units

Carrot-regular

1 unit

Peeled Green Peas

0.25 cups

Coriander W/o Roots

5 g

Ginger

1 tablespoon

Dairy

Paneer

100 g

Other

Jeera Powder

1 teaspoon

Green Chillies

2 units

Directions

Peel and boil potatoes in salt water. Drain and mash it,keep aside.

Fine chop carrot, coriander leaves, green chili, ginger, and raisin. Break the cashew nuts and grate the paneer. Keep it aside. In a saucepan, heat a teaspoon of oil, add cumin seeds and allow it to crackle. Add ginger and green chilli, saute well.

Add turmeric, red chilli powder and cumin powder. Saute lightly. Do not burn. Add a little water if needed.

As the masala gets cooked, add carrot and green peas. Cook till it gets soft. Add mashed potato, paneer, raisins, cashew nuts, ½ tsp of chaat masala and salt. Mix well.

Turn off the flame and finish it with coriander leaves. Set aside to cool down.

Take a bread slice. Cut the edges. Soak the bread slice in water for 5 sec immediately and squeeze excess water and spread the bread slice by hand.

Put a tablespoon of stuffing in the center and close all the edges, with a wet hand make a patty shape. Repeat the same with the remaining bread slices and the mixture.

Heat a non-stick pan, brush little oil on the pan, place the cutlet, and sear on both sides until golden brown. Sprinkle the leftover chat masala on top of it and serve hot.

Health benefits of Bread cutlet

Traditionally, the cutlets are deep-fried but, in this recipe, we have recommended the pan-fried version for our calorie-conscious readers! Per serving of home-made bread, cutlet has about 300 calories that consist of carbs, protein, fat and fibre. The potatoes in the recipe are naturally gluten-free and are packed with nutritional benefits needed for a healthy lifestyle. It is a rich source of potassium, vitamin C, vitamin B6, fibre, magnesium, antioxidants, and resistant starch. The vital nutrients coupled with the fact that potatoes are devoid of fat, sodium and cholesterol makes it a nutritious and healthy vegetable. Paneer in the recipe is also associated with a variety of health benefits! Cottage cheese is a rich source of protein, folate, helps strengthen bones and teeth, maintains healthy blood sugar levels, improves digestion and boosts weight loss. Apart from these, the mixed veggies like carrot, green peas, onions, etc. also add on to its overall nutritional content. Each one of us is entitled to a guilt-free meal or snack every once in a while! Indulge in the wholesome bites of the delicious bread cutlet occasionally without compromising on your everyday diet chart!

Success!

We hope you had fun making it! Enjoy the meal.

What is a Bread Cutlet?

The bread cutlet recipe is an Indian snack that is enjoyed as an appetiser or a starter. It is also called aloo bread cutlet or bread potato cutlet as potato is the primary ingredient. It is very delicious and healthy as it is prepared by mashing potatoes and boiled peas and veggies. In a bread cutlet recipe, bread crumbs are used to cover the patty as a layer and shallow fried to give it the fulfilling taste that makes it appetizing. The Bread cutlet recipe tastes best with green chutney and tea. This is the best combination for a perfect evening.

Origin

Cutlet first originated from the French word roulette in 1682. Cutlet in snacks was famous in various cuisines worldwide and became famous in India later. The bread cutlet recipe was created by experimenting with multiple veggies and potatoes as a binder to make the veggies blend and stick to each other to form the patty.

Tips & Tricks

To make a bread cutlet, there are specific hacks to be followed so that it can be prepared in a flawless manner to create the perfect and yummy ones, which are: Preheat the oven to 200C or 390F and grease the baking tray well before commencing the preparation. Bake the patty of the aloo bread cutlet for 12 minutes, then flip the sides and then continue to bake for 10 minutes. Potatoes are the binding agent for veggies. It can be substituted with yam or raw banana but make sure to boil them similar to how a potato is used in a cutlet. Mash the veggies together, but take care not to make them into a paste. Small pieces of vegetables prevent the cutlet from becoming too soft and add a good texture to the dish. Chickpea flour can be added to the veggie mixture of the aloo bread cutlet to reduce the moisture and when they tend to become stickier.

Other Cutlet Recipes to Try

Cutlet bread is prepared with bread crumbs, or else the other ingredients that can be used to make cutlet are semolina and rava. But bread crumbs are the versatile ingredient for most cutlet recipes as they offer a bright golden colour. There are few other cutlet recipes besides a bread potato cutlet that also tastes awesome. They are elaborated in detail below.

Poha Cutlet

Poha is first rinsed well in water either once or twice. It is then soaked in water for about 5 minutes. Use a filter and then drain the water entirely once the poha gets softened. Make sure that the poha is completely free of moisture. Meanwhile, boil potatoes in a pressure cooker. Please wait until the potatoes are cooked so that they are soft till their centre. Then mash the potato with a fork. Add grated carrot, blanched French beans, boiled green peas, chopped onions, ginger garlic paste, along with finely cut coriander leaves. Blend the mixture with the poha. Now add turmeric, red chilli, garam masala, dry mango and salt powder to it. Check the taste at this step and then shape them into small patties. Add oil to a grill and place the patty on the Tawa. Once they turn golden and crisp, flip the side. Once the poha cutlet is cooked well, fry it on a low to medium flame. Remove excess oil with the help of a kitchen paper towel. Serve the poha cutlet hot with mint, coriander, coconut chutney or tomato ketchup.

Corn Cutlet

Take either boiled or frozen corn. Boil if the corn is fresh. Then blend the corn in a blender without water to form a coarse paste. Boil and mash potato and then add it to the blended paste. Add the chopped onions, capsicum, chilli and ginger paste and mix them well. Sprinkle chilli powder, turmeric powder, chaat masala, garam masala powder and salt into the above mixture. After mixing them well together, add roasted besan or gram flour and chopped coriander leaves. Then, with some cornflour and crushed back pepper, add the corn paste with small amounts of lemon juice. Crumble fresh bread and layer the patty by flipping it around on the crumb mass. Combine them to form a dough and add more bread crumbs to remove moisture and make it non-sticky. Grease the hands with oil and make patties to prevent the dough from sticking onto the hands. Deep fry the Corn Cutlets in oil or bake them in an oven or pan-fry them. Make sure to cook them well whatever methods are used and ensure that they turn golden brown. Serve the crispy corn cutlets with tomato ketchup and some onion rings.

Cheese Cutlet

Crumble fresh bread to make a small bowl of fine bread crumbs. Peel the potatoes and grate them into a container. Add green coriander leaves that are finely chopped along with diced green chilli and red chilli powder. Mix them with half of the quantity of the bread crumbs and salt. Make sure to blend them well. Take refined flour in another bowl and add water to it. Make sure the stirring is done effectively without any formation of lumps. Prepare a slurry and add small quantities of black chilly to it. Grease the hands with oil and flatten the above mixture of veggies. Place mozzarella cheese in the middle and wrap it up on all sides such that they form a perfect round ball. Make a cutlet shape and then dip it into the prepared flour batter. Coat with bread crumbs and leave it on a plate. Deep fry the cutlet in hot oil on medium flame. Then flip sides sufficiently that they turn golden brown. Drain excess oil with kitchen paper towels. Serve the hot cheese cutlets with tomato sauce or green coriander chutney.

Brinjal Cutlet

Take brinjals and wash them well in running water. Make superficial cuts on its sides. Rub oils onto the sides of the brinjal and roast it well on coal or directly on the gas. Make sure the outer surface of the brinjal is charred and peeled off easily. Mash the inner portions of brinjal well in a bowl and leave them aside for future use. Take oil in another container and fry onions with green chilli until they turn soft. Drop-in a small pinch of ginger garlic paste and keep sauteing until the raw smell leaves. Add grated carrot and keep frying for a few more minutes. Prepare a potato mash by boiling it in water and mixing it with pre-boiled peas, brinjal mash, garam masala powder, salt, besan, peanuts, Haldi, red chilli powder and chopped green coriander leaves. Mix them thoroughly, and then allow them to cool. Make round patties with them after greasing the hands with oil. Whisk only the white of the eggs in a bowl and spread crumbs of bread on a plate separately. Take the patties and gently drop them into the egg mixture. Immediately roll them in the bread crumbs and drop into a wok on medium flame with hot oil. Take care while flipping sides not to break the cutlet and keep frying until they turn golden brown on both sides uniformly. Remove the excess oil from them immediately, and then serve them with any chutney or a tangy sauce to taste better.