Bread cutlet recipe with step by step photos. This crispy and tasty Bread Cutlets has the goodness of vegetables and makes for a nice evening snack, school snack for kids and a lip-smacking appetizer or starter for your house parties.
This bread cutlet recipe is similar to the way I make Veg cutlet. Just that in this recipe more bread is added which gives a nice soft texture within the cutlets.
The veggies that I have used in the Bread Cutlet recipe are potatoes, carrots and green peas. Along with this and the bread slices, other usual ingredients in this recipe are ginger, garlic, green chili, black pepper, coriander leaves and spice powders like turmeric powder, red chili powder and garam masala powder.
Other vegetables like capsicum, French Beans, cauliflower, beetroot, cabbage, cauliflower, broccoli, etc. can also be added in this recipe. The more, the merrier. In this, the healthier.
The cutlets are coated with bread crumbs and then pan fried. This coating gives a crisp exterior on the cutlets.
You can also check these similar bread snacks recipes made with different variations and stuffings:
- Paneer bread roll
- Bread roll – soft spiced mashed potato filling.
- Cheese bread roll – with a cheesy spiced potato stuffing.
- Bread patties – spiced mashed potatoes stuffing.
You can use any bread like wheat bread or brown bread or white bread or wheat sandwich bread. They make for a good evening snack. Since monsoons is coming now so best time to enjoy crispy bread cutlets with a cup of tea or coffee.
Serve bread cutlets hot with coriander chutney or mint chutney or tomato ketchup or even mayonnaise.
How to make Bread Cutlet
Preparation for bread cutlet
1. Firstly boil 3 medium sized potatoes and ⅓ cup green peas in a pressure cooker. Take the peas in a bowl and place in the cooker. Just add some water to the bowl containing peas.
Pressure cook potatoes with enough water just about covering them for about 3 to 4 whistles or 7 to 8 minutes on medium heat. When the pressure settles down, then only open the lid. Drain the water and let the potatoes become warm or cool.
2. Break 1 slice of bread in pieces and add in a mixer jar.
3. Grind to get bread crumbs. Keep aside.
4. Rinse, peel and then grate 1 small carrot. You will need you can even boil carrot along with potatoes if you want. Keep aside.
5. Take roughly chopped ½ inch ginger, 2 garlic cloves, 1 green chili (roughly chopped) and 8 to 10 black peppercorns in a mortar-pestle.
For a no spicy or less spicy version of the cutlet, reduce or skip the green chili and black peppercorns.
6. Crush to a coarse paste.
7. Peel the potatoes and take them in a bowl. Also take the steamed green peas. Drain the water very well before adding the potatoes and green peas in a bowl.
Making bread cutlet mixture
9. Mash well.
10. Add the grated carrots and 2 tablespoons of coriander leaves.
11. Now add the crushed ginger+garlic+green chili+black pepper paste.
12. Add 2 pinches turmeric powder, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala and salt as required.
Making bread cutlet
13. In a plate or bowl take some water and dip 1 bread slice in it.
14. Dip the other side.
15. Remove and squeeze all the water from the bread very well. Do this method with 3 bread slices. The bread slices have to be large and similar to a sandwich bread slice.
16. Add the squeezed bread pulp in the bowl containing veggies and spices.
17. Mix very well. Check the taste and add more salt if required. For a slight tangy taste, you can even add some lemon juice or dry mango powder (amchur).
18. Take a portion and shape into a cutlet or patty.
19. In a small plate take the breadcrumbs.
20. Place the bread cutlet on the bread crumbs.
21. Coat the cutlet with the bread crumbs. Gently press the breadcrumbs on the cutlet, so that they stick to the cutlet. Dust off the extra bread crumbs.
22. This way coat all the bread cutlets with bread crumbs. The extra bread crumbs you can keep in a small jar and freeze.
Frying bread cutlet
23. Heat 2 to 3 tablespoons oil in a tawa or a pan. When the oil becomes medium hot, place the bread cutlets on the tawa.
Don’t deep fry these cutlets, as they might break while frying.
24. When one side is golden, gently flip and fry the second side.
25. Flip again and a couple of times to get an even golden color on the crust.
26. Place the bread cutlets on a kitchen paper towels to absorb extra oil.
27. Serve bread cutlets hot with any chutney like pudina chutney or mint coriander chutney or dip of your choice.
If you are looking for more Bread Snacks for kids then do check:
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Bread Cutlet
Ingredients
- 3 medium sized potatoes
- ⅓ cup green peas
- ⅓ cup grated carrots
- 3 sandwich bread slices – you can use any bread like whole wheat bread or brown bread or white bread
- ½ inch ginger , roughly chopped
- 2 garlic cloves , roughly chopped
- 1 green chili , roughly chopped
- 8 to 10 black peppercorns
- 2 pinch turmeric powder
- ¼ teaspoon red chilli powder
- ¼ teaspoon Garam Masala
- salt as required
- 2 to 3 tablespoons oil for frying
- 1 bread slice for making bread crumbs
- 2 tablespoons chopped coriander leaves
Instructions
preparation for bread cutlet
- Firstly boil 3 medium sized potatoes and ⅓ cup green peas in a pressure cooker. Take the green peas in a bowl and place in the cooker. Just add some water to the bowl containing peas.
- Pressure cook potatoes with enough water just about covering the potatoes for about 3 to 4 whistles or 7 to 8 minutes on medium flame. When the pressure settles down, then open the lid. Drain the water and let the potatoes become warm or cool.
- Break 1 slice of bread in pieces and add in a mixer jar.
- Grind to get bread crumbs. Keep aside.
- Rinse, peel and then grate 1 small carrot. You can even boil carrot along with potatoes if you want. Keep aside.
- Take roughly chopped ½ inch ginger, 2 garlic cloves, 1 green chili (roughly chopped) and 8 to 10 black peppercorns in a mortar-pestle.
- Crush to a coarse paste.
- Peel the potatoes and take in a bowl. Also take the steamed green peas. Drain potatoes and green peas very well before adding in the bowl.
making bread cutlet mixture
- Now mash the boiled potatoes and green peas well.
- Add the grated carrots and 2 tablespoons coriander leaves.
- Also add the crushed ginger+garlic+green chili+black pepper paste.
- Add 2 pinches turmeric powder, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala and salt as required.
- In a plate or bowl take some water and dip 1 bread slice in it.
- Remove and squeeze all the water from the bread very well. Do this method with 3 bread slices. The bread slices have to be large and similar to a sandwich bread slice.
- Add the squeezed bread pulp in the bowl containing veggies and spices.
- Mix very well. Check the taste and add more salt if required. For a slight tangy taste, you can even add some lemon juice or dry mango powder (amchur).
making bread cutlet
- Take a portion and shape into a cutlet or patty.
- In a small plate take 3 to 4 tablespoons of the breadcrumbs.
- Place the bread cutlet on the bread crumbs.
- Coat the cutlet with the bread crumbs. Gently press so that the bread crumbs stick to the cutlet. Dust off the extra bread crumbs.
- This way coat all the bread cutlets with bread crumbs. The extra bread crumbs you can keep in a small jar and freeze.
frying bread cutlet
- Heat 2 to 3 tablespoons oil in a tawa or a pan. When the oil becomes medium hot, place the bread cutlets on the tawa.
- When one side is golden, gently flip and fry the second side.
- Flip again and a couple of times to get an even golden color on the crust.
- Place them on a kitchen paper towels.
- Serve bread cutlets hot with any chutney or dip of your choice.
Notes
Tips for making bread cutlet recipe
- Keep the remaining extra bread crumbs in the freezer.
- Pressure cook potatoes with enough water just about covering them.
- You can use any bread like whole wheat bread or brown bread or white bread.
- Don’t deep fry the bread cutlets as they might break while frying.
- You can add your choice of veggies like beetroot, capsicum, green peas, potatoes, carrots, cauliflower, cabbage, french beans, broccoli etc.
- For a no spicy or less spicy version of bread cutlet, reduce or skip the green chili and black peppercorns.
Nutrition Info (Approximate Values)
This Bread Cutlet post from the blog archives first published in June 2017 has been updated and republished on December 2022.
Hi,
I tried the recipe, but i did not know when exactly to remove them. Is the interior part still supposed to be that soft after frying? And my exterior was not getting fried evenly. Some places were getting burnt faster. Also, the bread crumbs wer coming out in the oil and sticking to the pan. Is there something that im doing wrong?
the only way to check and remove is that the outside should be crisp and golden. the inside will be soft but yet have some firmness. it will not be very soft. when a good heavy tawa or pan is used, the cutlets fry evenly. when a heavy pan is not used, it is always better to fry on a low to medium-low flame for even frying and crisping. some of the breadcrumbs will fall off in the oil but it won’t stick. it will kind of loosely float in the oil. here i feel it is the pan which is the culprit and giving so many issues.
As usual your recipes are superb ????????I got to confess whenever we have bread there is the first and last slice no one wants to eat!! So this recipe was perfect to use those slices????
Thanks Amritha. Glad to know that you liked the recipe. Many people don’t like the first and the last slice of bread.
Just made these….easy….and delicious! Boiled cut up unpeeled thin skinned potatoes. Drained, then mashed along with peas…removing any separated pieces of skin as needed. Added the finely, finely chopped garlic and ginger…no mortar and pestle, the coriander, and remaining seasonings…tasted…then added a little more seasoning. Added two slices of moistened and squeezed bread and mixed in well with hands. Shaped into small patties, coated with breadcrumbs….could also use Panko crumbs….then fried on either side until golden…and a little crispy looking. Could hardly wait until they had cooled enough to sample….two already gone! Wish I had the ingredients on hand to make the dipping sauce…not being an Indian kitchen, these items I must purchase ahead…or run to my local indian deli to pick up a variety of their yummy sauces! Tasty….and will be enjoyed by my vegan daughter! Thanks!
thanks anne for sharing the feedback as well as your method. mortar and pestle is not needed ???? ginger-garlic can be chopped finely like you have done or even minced or finely grated. and i do agree with panko breads crumbs the texture will be much better. yes do keep some of the indian dipping sauce (we call them as chutneys) in the fridge. they taste great with any indian snack.