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Bread cutlets are made from a mixture of bread, potatoes, capsicum pieces, onions, corn kernels, and other ingredients. These cutlets are fried in cooking oil to perfection. If you are unaware of the steps to make bread cutlets at home, continue reading my recipe.

Table of Contents

KEY TAKEAWAYS

Bread cutlets are crowd-pleaser snack items suitable for any occasion.

Enjoy these delicious cutlets with refreshing mint chutney, sweet and tangy tamarind sauce, classic tomato ketchup, a cool and creamy yogurt dip, simple coriander chutney, hot and sweet chili sauce, or green salad.
Bread cutlets taste crispy, spicy, tangy, and savory.
Bread cutlet tastes almost the same as bread roll, bread chop, bread pocket, bread samosa, and bread pakora.

The Ingredients:

To make the cutlets:

8 slices bread (edges removed)

3 pieces potatoes (medium, boiled, peeled, and mashed)
1 piece onion (medium, finely chopped)
1 piece capsicum (medium, finely chopped)

2 tbsp corn kernels (makai ke dane) (boiled)
½ tbsp green chili paste
1 tbsp ginger chili paste

2 tbsp coriander leaves (finely chopped)
1 tbsp red chili powder
1 tbsp chaat masala powder

½ tbsp garam masala powder
½ tsp black pepper powder
1 tsp lemon juice

2 tbsp corn flour
Salt to taste

For deep frying the cutlets:

Cooking oil – An adequate amount

For roasting the cutlets:

1 tbsp cooking oil

I tried this recipe for the first time in a church fundraiser. The food was laid out on mismatched tables, and an old aunty handed it to me like a gift. It was sweet and spicy, totally different from anything I had tasted.

I complimented her, and when I asked for it, she wrote the ingredients on the back of a pamphlet. I still have that scrap of paper. Making it at home was tricky, especially getting the texture right, but now it is a holiday staple, wrapped in sunshine and gratitude.

How to Make Bread Cutlet? (Step by Step Guide with Images)

Step 1: Take a bowl. Make small pieces of 8 slices of bread with their edges removed. To it, add 3 medium-sized potatoes, boiled, peeled, and mashed. Follow it with 1 piece of finely chopped capsicum of medium size, 1 piece of finely chopped onion of medium size, 2 tbsp of boiled corn kernels (makai ke dane), ½ tbsp of fresh green chili paste, 1 tbsp of ginger chili paste, 1 tbsp of red chili powder, ½ tbsp of garam masala powder, 1 tbsp of chaat masala powder, ½ tsp of black pepper powder, 1 tsp of fresh lemon juice, 2 tbsp of corn flour, salt to taste, and 2 tbsp of finely chopped fresh coriander leaves.

Step 2: Mix and mash everything nicely to make the stuffing.

Step 3: Now, take some stuffing in your hand. Roll it to make a ball. Then press it with two hands to give it the flat shape of a cutlet. Repeat it to make all the cutlets.

Step 4: Now, take an adequate amount of cooking oil in a kadai and heat it on a high flame. When it is heated up, turn the flame to medium and gently put the cutlets one by one in the hot oil. Be careful not to splash the hot oil. Do not overcrowd as that will hinder the proper frying and cooking of the cutlets and may also break during the frying process. Add only 3 to 4 cutlets at a time.

Step 5: Flip the cutlets from time to time and cook them until they turn slightly brown in color. Take them out and put them on a piece of tissue paper so that the excess oil is absorbed.

Step 6: Now, when the oil is absorbed, take a tawa and put about 1 tbsp of cooking oil in it. Put the cutlets and roast them on a low flame. Apply some more oil on top of each cutlet piece and roast them for about 5 minutes or so. flip them from time to time to ensure even roasting on both sides.