Bread Cutlet Recipe

October 31, 2016

Bread Cutlets taste great on a monsoon day. Crisp, crunchy bread and vegetable cutlets made using a flavourful green coconut paste.

3 to 4 Bread Slices
2 tsp Coriander Leaves (chopped)
1 Green Chilli (chopped)
1/2 tsp Ginger (chopped)
1 tsp Salt
1/4 tsp Garam Masala Powder
1 pinch Turmeric Powder
1 pinch Chilli Powder
1/2 cup Onion (finely chopped)
1/2 cup Carrot (grated)
1/2 cup Zucchini (grated)

In a frying pan, heat oil. Add all the vegetables; fry it for 5 minutes; sprinkle salt and continue frying until they become tender. Dip bread in water and remove it immediately. Squeeze out the excess water and add it with the fried vegetables and spice powders. Make equal balls and shape them into small cutlets. Deep fry in oil till they turn golden in color.

Nutritions

Calories
37

Sodium
809mg
33% DV

Fat
1g
1% DV

Protein
1g
3% DV

Carbs
7g
2% DV

Fiber
1g
4% DV