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Vegetable & Cheese Cutlet

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Vegetable & Cheese Cutlet

  • 35mins
  • Serves 4
  • Easy




Oil – 4tbsp

Asafoetida (Heeng) – ½ tsp

Cumin – 1½ tsp

Green chilli chopped – 1tsp

Ginger chopped – 2tsp

Beans chopped – ½ cup

Carrots chopped – ½ cup

Cauliflower chopped – ½ cup

Chilli powder – 1tsp 

Coriander powder – 1tbsp

Turmeric – ½ tsp

Salt – to taste

Potato boiled & mashed – 1½ cup

Garam masala – ½ tsp

Kasoori methi pwd – ½ tsp 

Chaat masala – 1tsp

Bread crumbs – ¾ cup

Cheese cubes – few


For Slurry 

All purpose flour (Maida) – 1 cup

Salt – 1 pinch 

Water – ½  cup (approx) 

Bread crumbs – for coating

Oil – to fry 



To make the veg cutlet heat a pan and pour in oil. Add heeng, cumin green chilli and ginger. Cook on high heat for a minute. Add beans, carrots, cauliflower and cook on high heat for 3-4mins. Add chilli powder, coriander, turmeric and salt. Cook for another minute.


Remove from heat on to a platter and let it cool complete. Once cooled mix in mashed potatoes, garam masala, chaat masla and bread crumbs. Mix them and divide into small balls. Fill of them with a cheese cube and roll it. Lightly flatten it to shape it into a tikki or a cutlet.


For the batter mix together flour, salt and water to make a thick slurry. Heat oil in a deep pan and spread out the some bread crumbs separately on to a plate. Dunk the cutlet in the batter, let the excess flow off and then deep fry them on medium hot oil to get a crispy outside. Remove and serve with tomato ketchup.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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