Crunchy Bread Cutlets by Tarla Dalal

Tarla.Dalal's picture

Nov. 25, 2013

Crisp, crunchy bread and vegetable cutlets made using a flavourful green coconut paste. Don't make these if you are on a diet - they are so wonderful that it is impossible to stop eating them. You may need to add a little water to the mixture if it becomes too dry and difficult to shape the cutlets.


Fresh bread crumbs 1 Cup (16 tbs)
Finely chopped mixed boiled vegetables 1/2 Cup (8 tbs) (carrots, French beans and baby corn)
Oil 1 Cup (16 tbs) (For deep frying)
For the paste
Chopped coriander 1/2 Cup (8 tbs)
Grated coconut 1/4 Cup (4 tbs)
Finely chopped onion 1/2 Cup (8 tbs)
Finely chopped garlic 1 Tablespoon
Finely chopped green chili 2 Teaspoon
Salt To Taste



1. In blender, add coriander, grated coconut, onion, garlic, green chili, and salt. Blend well and little water if needed.


2. In a deep bowl, combine the prepared paste, mixed vegetables and fresh bread crumbs. Mix well to form soft dough.

3. Divide the mixture into 8 equal portions, shape each portion into a flat 50 mm (2') diameter round and press lightly.

4. In a skillet, heat the oil and deep-fry over a medium flame till the cutlets are golden brown in color. Drain on paper towel.


5. Serve hot with green chutney and tomato ketchup.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 130Calories from Fat 69

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 185 mg7.71%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet