Vegetable Cutlets ( Indian )

"I found similar recipes posted on the site. But, all of them use bread crumbs for coating the cutlets. Try using semolina - they look beautiful and come out evenly coated and taste crunchy too. Measures are estimates. Use seasonings to suit your taste"
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Ready In:




  • Peel and mash the potatoes.
  • Mix together all ingredients except the semolina.
  • Shape into patties with a greased hand.
  • Roll in crumbs or rawa. Heat oil to deep fry.
  • Fry in hot oil on medium, till crisp and brown.
  • Turn, repeat for other side.
  • Drain on paper towels.
  • Serve hot with green chutney #156498 and tamarind chutneys #156496 or tomato ketchup.
  • Serving suggestions: Serve as snacks or appetizers. Alternatively make a meal - use them as a between two slices of bread applying the chutneys to the bread. Yummy!

Questions & Replies

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  1. love4culinary
    My husband is a huge cutlet fan. I think he would eat anything if it was made into a cutlet! hehe. There were quite enjoyable, but i felt that they could have used a bit more flavor. After I fried a few, I decided to mix in a bit of garlic paste and some chopped coriander. Thanks for the recipe!
  2. Charishma_Ramchandani
    These are really wonderful, Sana. We made these y'day for family and friends and oh my, the idea of using semolina as the coating for the patties is simply DIVINE! I have to tell you I was quite astonished and a bit skeptical to try or not to try...I'm so glad I did because my family and I loved it. I did substitute the cornflour with a little less than 1 tsp. of baking soda and I used a little less than 1 tsp. of ginger paste. We cannot eat very spicy, so I used just 1 green chilli for this. The rest I used as per the recipe. These turned out fanta sabulous, crispy and delicious. Next time, I will use lots of corriander leaves - this my Mom suggests who is an expert in this type of food;) I will mix in the finely chopped corriander leaves in the batter and then fry these. We had this with Tomato ketchup. Thank you for a wonderful recipe!


An Indian living in the US for the past couple of years. A full time graduate student. Love to cook. Cook lunch and dinner every day but really love it when we have guests for lunch or dinner. When I have guests, I allow myself to prepare a 3 or four course meal , not otherwise :).
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