Category: Vegetables
Rating: 3.39
Servings: 12


1 cup cauliflower florets
1 cup potatoes, diced & peeled
1 cup green peas, frozen or fresh
1 cup green beans, 1/4 inch pieces
1 cup finely shredded carrots
1/2 cup finely shredded beets
1/4 cup finely chopped celery
2 hot green chilies, quartered
2/3 cup cooked chick peas
3 tablespoon almonds
3 tablespoon walnuts
3 tablespoon sunflower seeds
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1 teaspoon garam masala
3/4 cup soy milk
2 tablespoon cornstarch
2 tablespoon whole wheat flour
2/3 cup white poppy seeds
1 ghee for shallow frying

Directions: How to Cook Mixed Vegetable Cutlets

Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables.

In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions.

Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes.

Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.

Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve.

Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

=- Rate this Recipe -=

Very good




Very Poor

Related recipes:
Beingan Bharta--Indian Eggplant
Spicy Cauliflower With Braised Tomatoes
Kashmiri Spinach
Indian-Style Spinach
Indian Squash

Recent comments and reviews for this recipe:

ghfg writes:

your recipe is bafd

Posted on 02 Feb 2008, 13:43 ET

sindhu writes:

very tough method for simple cutlet.procedure is like a novel for making a cutlet. for reading itself taking half of our energy. try to post in short and sweet way.

Posted on 11 Mar 2009, 19:55 ET

Subhangi Jagtap writes:

The is receipe is very horrible to make cant you give some simple method to make it.

Posted on 06 Jul 2009, 11:09 ET

Rutu writes:

Yes Folks. I agree. This recipe is really long and tedious. I make cutlet every other day and with variations of veggies. There's not rocket science in a simple cutlet. If ur making cutlet with fresh veggies then;
1- simply steam cook them first, or grate as required
2- then mash all of them together,
3- add the following flavouring items as per taste --> finely chopped green chilles, garam massala, coriander and cumin seed powder, salt, ginger - garlic paste.
3- mix bread (damp) to the mixture so that the cutlet doesnt break or crack while being fried.
4- Make equal size balls and pat them to make a round or oval shape.
5- You can use Semolina (rava) or bread crumbs, cornstarch for coating the balls.
6- Shallow fry and serve with ketchup.

You can also use left over vegetables and bread to make cutlets. Except dont mix leafy veggies like methi, palak etc. Thats how i get rid of my left over food - why waste ;)

Posted on 25 Jan 2010, 03:56 ET

Maddy writes:

Horrible recipe for a delicious snack like cutlet

Posted on 28 Sep 2010, 02:07 ET

My name is khan and i am not a terrorist writes:

This is AwZom thnks 4 the recipe

Posted on 09 Oct 2010, 07:28 ET

sudeep nai writes:

dis was helpful.....thx a lot

Posted on 11 Feb 2011, 03:30 ET

shreya writes:

what rubbish!do you think me a fool like others

Posted on 05 Apr 2013, 07:27 ET

Add your comment:

What is 17 minus four?
Your Comment (no html):