Bread cutlet or bread vegetable tikki is a popular Indian snack recipe that is made using cooked vegetables and fresh bread. These cutlets are so easy to make, no coating or dipping in batter, just shape it of your choice and deep fry it. It is perfect for evening snacks or for family gatherings. The cutlet can be made ahead in time and stored in the refrigerator, it comes in handy when guests show up. So that you can serve immediately hot in no time. This bread vegetable cutlet can be served along with a cup of tea, green chutney or even with tomato ketchup.
Bread Vegetable Cutlet
Bread is a must have ingredient in my home. I always have a stock of them either in my fridge or in my freezer. And this recipe is one of the thing which i made so often before. It is so easy to put together, you just need few bread slices and few veggies. I have even made them without veggies just with sauted onions and spice powders.
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This cutlet turn out to be crispy on the outside and fluffy in the middle. Since this is entirely made with bread, you don’t have to breadcrumb it. So easy.
About Bread Cutlet
Bread is one of the staple ingredients in many households. It is so versatile that it is used in many recipes. Whether toasting for breakfast, or for sandwiches or even for making any dessert, bread acts as a base for many culinary creations.
Cutlets are a popular snack or an appetizer that is loved by people of all ages across the world. These cutlets are prepared using various filling options like vegetables, meat, or fish, and coated in breadcrumbs, then fried until crispy. Cutlets are crunchy in exterior and have a soft, flavourful interior makes it a perfect combination for after school snack or for a nice party. Actually the word “cutlet” originated from the French word “cotelette”, but these terms and snacks have become popular in Indian cuisine. How cool is that!
Bread vegetable cutlet is a popular Indian snack recipe that is made with the mixture of vegetables, spices and bread pieces instead of bread crumbs. These are shaped into patties and deep fried in oil until golden crispy. You can serve these bread vegetable cutlets with a variety of dips, such as green chutney, tamarind chutney, mint chutney or tomato ketchup. It is one of the delicious and soul satisfying snacks.
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Why This Recipe Works?
Reduce food waste : This is a fantastic recipe to use leftover bread or vegetable dry curry. Instead of discarding them, turn them into a crispy and flavourful cutlet. Bread absorbs the moisture and acts as a natural binding agent instead of eggs and potatoes.
WHY I LOVE THIS RECIPE – Whether you’re planning for an evening tea party or after school snack or simply want to enjoy something delicious, then this bread vegetable cutlet is an absolute winner! What I love about this recipe is that you can use any leftover bread, veg sabzi or meat for making this delicious and nutritious snack. I still remember during my school, college days while returning home , I put a pitstop in the nearby bakery. And get a plate of vegetable cutlet and puff. It has many fond memories associated with my childhood!
Kid friendly : This is one of the easy ways to trick your kids who are picky eaters when it comes to vegetables. Include finely chopped vegetables and greens into the recipe and shape them using some cute cookie cutters. They will definitely love it!
Satisfying and filling : The combination of bread and vegetables creates a filling snack which is enough to satisfy your hunger or make them as a great snack option during Ramadan fasting.
Ingredients
Bread slices : Bread acts as the primary ingredient and binding for the cutlet. It also adds a soft texture. I have whole wheat bread slices. You can use any bread like white bread, millet or multigrain bread based on your preference.
Oil : Oil is used for sauteing the vegetables and also for deep frying the cutlets. Any neutral oil like vegetable oil, canola oil or peanut oil works best for this recipe. The oil helps to achieve a nice crispy golden color cutlet.
Fennel seeds / saunf / sombu : Fennel seeds add a distinct flavour to the cutlet. You can even crush the fennel seeds if you don’t like to include them as whole while sauteing.
Onion : Onion adds moisture to the cutlet. It gives a nice, sweet caramelized taste which enhances the overall taste of the cutlet. Make sure to chop the onion finely.
Green chilli : Green chilli adds a spicy kick to the cutlet. Add finely chopped chillies or crush them into paste, which helps to avoid biting into chillies especially for kids.
Ginger garlic paste : Add freshly grounded ginger garlic paste for aromatic cutlet. It helps in digestion and also add warm depth flavour to the cutlet.
Spices powders : I have used chilli, cumin, coriander and garam masala powder for seasoning the cutlet. It helps to create a vibrant, spicy and complex flavour in the cutlet.
Vegetables : I have used finely chopped beans, carrot and cabbage for making cutlets. Make sure to grate the vegetables or chop them finely. You can also substitute with your favourite options like paneer, tofu, potato, corn, chicken or mutton.
Hacks
Deep Frying : Heat oil in a pan, then deep fry the cutlets until golden crispy. Drain the fried cutlets using a kitchen paper towel to remove excess oil.
Shallow frying : If you’re conscious about the oil consumption or scared of deep frying, then you can shallow fry. Place the patties in a pan and shallow fry on both sides until golden.
Air fryer : Place the patties inside the air fryer. Set the timer for 10 minutes and fry the cutlets in 200 degree celsius temperature.
Baking the cutlet : Place the vegetable cutlet in a lined baking tray, make sure not to overcrowd it. Preheat the oven to 180 degree celsius. Place the tray with cutlets, brush some oil on top and bake. Flip halfway through to cook on both sides.
Bread Cutlet (Step by Step)
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| Take all your ingredients |
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| Heat oil in a pan |
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| Add in fennel seeds |
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| now add in onions, green chillies |
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| saute till it gets light colour |
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| now add in some ginger garlic paste |
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| saute for a min or so |
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| now add in all the veggies |
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| cook this till raw smell leaves away and the veggies are done |
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| Add in spice powders |
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| some salt |
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| mix well |
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| veggie mix done |
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| Now take a bowl with water |
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| dip bread slices in water |
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| remove it |
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| squeeze well |
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| crumble it into a bowl |
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| add the veggies mix |
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| mix well |
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| take a small portion |
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| shape it into ball |
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| flatten it out |
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| all done |
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| deep fry it in hot oil till golden |
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| drain it |
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| enjoy |
Expert Tips
- Squeeze the water as much as possible from the bread after dipping it in water.
- If you find the cutlet mixture is too wet or soggy, add some binding agents like mashed potato, egg, corn flour or maida. It helps to achieve the firm cutlet shape.
- Don’t overcrowd the cutlets in the frying pan or in the air fryer. Fry in small batches.
- Cool the vegetable mixture completely before making it into patties.
- Once you shape the cutlets, place them on a plate and keep it in the refrigerator for 30 minutes before frying. It helps to achieve a more firm texture and also make less oil absorption while frying.
Storage
After making the mixture into patties, it can be stored in the freezer for 1 to 2 months. First arrange the patties in a plate or a tray, and put in the freezer for 5 hours. Then transfer the firm patties into an airtight container or a ziploc bag and store them for 1 or 2 months in the freezer. Thaw the patties at room temperature for at least 30 minutes before frying.
Serving
These cutlets can be served with various dip options like green chutney, tamarind chutney, mint chutney or tomato ketchup. Bread vegetable cutlets can be flattened and used as burger / slider filling, top it with cheese and lettuce. You can also shape the cutlets into mini balls and deep fry. Insert a toothpick and serve as a mini party starter.
FAQ
1.Why are the cutlets falling apart while frying ?
This is mainly due to too much moisture or insufficient bonding. Dry the vegetable mixture while cooking or add a tablespoon of binding agents like corn flour, maida or almond flour or use boiled and mashed potatoes. And also make sure to squeeze the water from the bread completely.
2.What kind of bread works for this recipe?
Any kind of bread works for this recipe. I have used wheat bread here. You can use any white or millet bread of your choice.
3.Can I bake the cutlets instead of frying?
Absolutely! Yes you can bake the cutlet. Preheat your oven at 180 degree celsius and in a baking tray place the patties and brush them with oil. Place the tray in the oven and cook for 10 minutes. Flip the cutlet halfway to ensure even cooking.
Variations
Cheese vegetable cutlet : While shaping the cutlets, insert a mozzarella or cheddar or any cheese cubes inside. It will be a gooey and cheesy surprise for kids evening snacks.
Gluten free cutlet : If you want to make the cutlet gluten free, you can use gluten free flours like almond flour, oats flour, buckwheat flour for binding. Substitute bread crumbs with almonds for extra nutty and nutritional twist.
Meat cutlet : Meat cutlet is so tasty and popular especially during Ramadan iftar snacks. The cutlet is prepared using grounded chicken, mutton or fish and spices. Then shaped into patties and fried in oil until golden crispy.
Snack Recipes to Try
📖 Recipe Card
Bread Cutlet Recipe
Servings: 15 cutlets
Calories: 46kcal
Nutrition
Serving: 1servings | Calories: 46kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.005g | Sodium: 69mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 722IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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