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Delicious India-Inspired Vegetable and Potato Cutlets

Delicious India-Inspired Vegetable and Potato Cutlets

We’re in the monsoon season here in India, and every other day, fritters, cutlets and kebabs roll out of our kitchens. Best enjoyed with mint chutney and masala chai, these treats offset the coolness of the rains with the flavor of hot delights. I cannot resist sharing with you my own favorite recipe for mixed vegetable cutlets. The truth is, summer or winter, rain or sunshine, you can enjoy them anytime.

They are good-looking, pretty easy to make, nutritious, and taste divine. They are also quite versatile–you could use fewer or other veggies than the ones I have suggested. They taste lovely with yogurt dip and tomato salsa, too. Just make sure the dough is firm enough to hold its shape.

What You Need (for six cutlets)

2 Russet potatoes, boiled and mashed
1 carrot, chopped into small pieces
cup green peas or finely chopped beans
cup cauliflower, chopped into small pieces
3 Tbsp chickpea flour
A small piece of fresh ginger, peeled and grated
Salt and cayenne pepper to taste
tsp freshly ground green cardamom
A few fresh cilantro leaves, chopped fine

What You Do:

Drop the chopped vegetables into four cups of boiling water. Cook for 3 to 4 minutes on high heat.

Remove the vegetables from the pan and place them in a muslin cloth. When cool enough to handle, knot up the cloth and squeeze out the water from the cooked veggies. You need them to be dry for the cutlet to bind well.

Coarsely pulse the vegetables in a blender, then mix with the mashed potatoes and ginger. Add salt, cayenne pepper, cardamom and cilantro leaves. Mix well.

Toss in the chickpea flour and knead lightly to get soft but smooth cutlet dough.

Break the dough into six equal-sized balls, and flatten each one between your palms.

Cook the cutlets on a non-stick pan, using just 1 tsp of olive oil or vegetable oil.

Serve hot with your favorite dip or chutney.

Why These Cutlets Are Good for You

  • They are a great way of adding more veggies to your diet.
  • They are low in calories.
  • The vegetables contain a wealth of vitamins and minerals. Don’t throw away the water you squeeze out of them. You can use it for kneading pastry dough, and cooking rice or pasta.
  • Ginger not only adds zest to the proceedings, but also offers scores of health benefits.
  • Cardamom adds fragrance and a delicate flavor to the cutlets. According to Ayurveda, the spice balances all your doshas and promotes better immunity.
  • They are a delicious snack. You earn goodwill and compliments when you serve them!



Read more: All recipes, Diet & Nutrition, Eating for Health, Food, General Health, Health, Uncategorized, , , , , , , , , , , , , , , , , , , , ,

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Shubhra Krishan

Writer, editor and journalist Shubhra Krishan is the author of Essential Ayurveda: What it is and what it can do for you (New World Library, 2003), Radiant Body, Restful Mind: A Woman's book of comfort (New World Library, 2004), and The 9 to 5 Yogi: How to feel like a sage while working like a dog (Hay House India, 2011).


+ add your own
4:06AM PDT on Aug 12, 2014


2:51AM PDT on Aug 10, 2014

Yum yum for my tum :)

1:25AM PDT on Aug 7, 2014


8:19PM PDT on Aug 6, 2014

Looks really good.

7:34PM PDT on Aug 6, 2014

Looks good to me, although at times I would like to bake these in an oven rather than fry them. An easy recipe and it has ginger.

6:29PM PDT on Aug 6, 2014

Yum. Thanks.

5:56PM PDT on Aug 6, 2014

How'd the vegan police let this one slip in?

5:33PM PDT on Aug 6, 2014

Thank you for sharing.

3:47PM PDT on Aug 6, 2014


2:42PM PDT on Aug 6, 2014

Sounds delicious. Thanks!

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people are talking

I'd eat all of them, except for Japan's seaweed recipe... Not into seaweed...

Thank you for the good advice. *_*

They look scrumptious! Dammit! Hungry now...

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