Eid is just around the corner! Here’s wishing good times to all those who are celebrating! 🙂
Today, I present to you a recipe for Bread Rolls or Bread & Mixed Vegetable Cutlets that you can make for Iftaar, the routine breaking of the fast during Ramzaan. You can also make these on the occasion of Eid, a hearty and nutritious vegetarian snack.
I have extremely fond memories associated with Bread Rolls aka Bread & Mixed Vegetable Cutlets. In the almost 36 hours it took to travel by train from Ahmedabad to Madras, while I was growing up, Bread & Mixed Vegetable Cutlets would make for my morning breakfast. I remember them tasting awesome (I’m not sure if I would still say the same about them!), and being all excited about having them because they were such a novelty for me – we never made them at home ourselves.
I also remember my school friends bringing home-made Bread Rolls in their snack boxes, and offering me a taste. I would adore them, and we would end up exchanging our boxes – they would happily gobble up my idlis while I munched on their Bread Rolls.
The bub was introduced to Bread & Mixed Vegetable Cutlets at school, and she happened to adore them. Like mom, like daughter, eh? When she came home from school grinning like a Cheshire cat a couple of days – because the snack was her favourite Bread & Mixed Vegetable Cutlets – I absolutely had to learn how to make them at home. I spoke to the parents who had sent them, understood how they had made them, and began making them with a few customisations. Now, they are a regular snack at our place, and a much-loved one, too!
I make these Bread Rolls with tonnes of vegetables and whole wheat bread, and use home-made garam masala to spice them. I use a dosa pan to shallow-fry them, with minimal oil, as opposed to deep-frying. They turn out absolutely delicious in taste, perfectly crisp from the outside, soft from the inside, just the way we like them to be.
At a lot of places, I find Bread & Mixed Vegetable Cutlets containing either too much of potatoes or too much of bread. The recipe I am going to tell you about today will help you avoid both these situations. These measurements will give you the perfect cutlets – perfectly balanced ones, with no one ingredient overpowering the others. Do try it out!
Here’s how to make the Bread & Mixed Vegetable Cutlets.
Ingredients (makes 18-20 cutlets):
- 4 medium-sized potatoes, boiled, peeled and mashed
- 2 medium-sized onions, finely chopped
- 1/3 cup shelled green peas
- 1/3 cup grated carrot
- 1/3 cup finely chopped cabbage
- 1/3 cup finely chopped beans
- 1/3 cup finely chopped capsicum
- 1/3 cup finely chopped cauliflower
- Salt, to taste
- 1/2 teaspoon turmeric powder
- 2 generous pinches of asafoetida
- 1/2 tablespoon garam masala
- Juice of 1 lemon, or to taste
- 4 tablespoons bread crumbs + more as needed to coat the cutlets
- 3-4 tablespoons finely chopped coriander
- 2 tablespoons of slivered almonds
- 8 slices of bread
- 4 green chillies, finely chopped
- A 1-inch piece of ginger, peeled and finely chopped
- 1 tablespoon oil + more as needed for shallow-frying
- Heat the 1 tablespoon oil in a pan. Add in the chopped onion, carrot, cabbage, beans, capsicum and cauliflower, as well as the shelled green peas. Salt lightly. Cook on medium flame till the vegetables are half done – they should be cooked, but retain their crunch. Switch off the gas, and allow the cooked vegetables to cool down entirely.
- Grind the ginger and green chillies to a paste in a mixer, using very little water. Transfer the paste to a large mixing bowl.
- Add the peeled and mashed boiled potatoes to the mixing bowl.
- Soak each of the bread slices in water for just a second, then squeeze in between your hands and drain out all the water. Add the drained bread slices to the mixing bowl.
- To the mixing bowl, add the 4 tablespoons of bread crumbs, lemon juice, asafoetida, salt to taste, garam masala, turmeric powder, chopped coriander and slivered almonds.
- Once the cooked vegetables (the carrot, capsicum, beans, peas, cabbage, cauliflower) have completely cooled down, add them to the mixing bowl too.
- Mix all the ingredients in the mixing bowl together thoroughly. Shape patties out of this mixture. Keep aside.
- Heat a heavy dosa pan on high flame. When it is nice and hot, turn down the flame to medium.
- Spread out some bread crumbs on a large plate. Dip two of the patties in the breadcrumbs, evenly coating them, and place them on the hot dosa pan. Spread some oil around the patties, and cook on medium flame till the bottom gets brown and crisp, ensuring that they do not get burnt. Then, flip the patties over, add a little more oil around them, and cook till crisp and brown on the other side. Transfer to a serving plate.
- Prepare all the cutlets in a similar manner. Serve hot with hot green chutney, kasundi, tomato ketchup or sauce of your choice.
1. Cooking the Bread & Mixed Vegetable Cutlets on a dosa pan ensures that minimal oil is consumed, as against shallow frying in a deeper pan.
2. To make bread crumbs, just tear a few pieces of bread roughly and grind in a mixer. Alternatively, you can use store-bought bread crumbs, too.
3. You can use either whole wheat bread or white bread to make these Bread & Mixed Vegetable Cutlets.
4. Chana masala can be used in place of garam masala, too.
5. Increase or decrease the number of green chillies you use, depending upon how spicy you want the Bread & Mixed Vegetable Cutlets to be.
6. You can add any vegetables of your choice to these cutlets, but the ones I have mentioned above are the usual suspects. These are the veggies that go really well in the making of Bread & Mixed Vegetable Cutlets.
7. Make sure you soak the bread slices for just a second and then immediately drain out all the water from them, before proceeding to add them to the cutlet mixture. Over-soaking of the bread slices or retaining too much water in them will cause the cutlets to get soggy.
8. The above quantities of bread, bread crumbs and vegetables are perfect to get cutlets that are just right – neither too much of veggies nor too much of bread.
9. I prefer cooking these Bread & Mixed Vegetable Cutlets on a dosa pan, but you could deep-fry them too. If you want to deep-fry them, dip the prepared patties in a thin paste of maida or wheat flour and water, then coat evenly with bread crumbs, then proceed to put them in smoking hot oil. Deep fry on medium flame till evenly brown on both sides, ensuring the cutlets don’t get burnt.
10. Crumbled paneer or cheese can be added to the cutlets too. Alternatively, you can garnish the cutlets with grated cheese, just before serving them.
Did you like the recipe? Do tell me in your comments!
This recipe is for the Foodie Monday Blog Hop. The theme for this week is ‘Eid-Special Recipes’.