Cutlets are a famous snack loved all over India. They are crispy on the outside and soft on the inside. On a rainy day, a hot cup of ginger tea with a couple of Cutlets and sauce is my ultimate comfort.

These cutlets or potato croquettes are easy to make and you can even freeze them and enjoy whenever you like. When I feel I might be having guests over, I make a batch of these when I’m free and freeze them. A batch of 15 will take less than an hour to make.


  • 4 medium sized potatoes
  • 1 onion chopped
  • 1 tsp ginger garlic paste
  • 1/2 cup green peas
  • 1 carrot chopped
  • 1/2 bell pepper (capsicum), french beans and sweet corn OR boiled chicken pieces
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tsp pepper powder
  • Coriander leaves
  • Salt
  • 1 Egg
  • 5 bread slices

Directions –

1. In a pressure cooker add water, salt and cut potatoes and allow for  2 to 3 whistles.

2. Meanwhile in another pan, heat 3tbsp oil and add the chopped onions and ginger garlic paste.

3. Sauté for 2 minutes till raw smell goes. Add in all the chopped vegetables with 1tsp salt. Stir fry them on high flame.

4. When they are half cooked, add in chilli powder, turmeric powder and garam masala. Mix them well and allow to cook on medium flame.

5. From the cooker, take the potatoes in cold water and peel them. Mash them with a fork or masher. Add the mashed potatoes and pepper powder to the vegetable mixture

6. Mix it well and check if salt and spice are enough to your liking. Add in a handful of chopped coriander leaves. Switch off the flame.

7. Now take a small lemon sized amount of this mixture in your palm and form a ball. Press it to make a patty shape.

8. Take egg in a bowl and blend it with a fork. Take 5 bread slices and powder them in and blender.

9. Dip the patties in the egg and then pat them on the bread crumbs. Do this twice to get a crispier cutlet.

10. Deep fry or shallow fry them in hot oil till they turn dark brown.

11. Store the remaining in an airtight container and freeze them.

Enjoy your cutlets with a hot cup of tea.


1. Don’t add water while cooking veges as it will become soggy.

2. If you make excess of the cutlet batch you can also use them in your sandwiches. Tastes yummy too!

3. When you use the frozen batch, dip them in some bread crumbs before frying for extra crisp.