Sprouts Veg Cutlet |

We usually have sprouts in salads. Including sprouts in our daily diet is mandatory, so why not try out some mouth-watering recipes with sprouts. Here is a baked cutlet recipe, which contains mixed sprouts and makes a healthy and light evening snack for all.

Preparation time: 15 mins
Baking time: 20 mins
Serves: 3


  • 1 cup mixed sprouts
  • 2 potatoes
  • 1 chopped onion
  • 2 chopped green chillies
  • Salt to taste
  • 1 tsp chilli powder
  • ¼ tsp garam masala
  • 1 tbsp lemon juice
  • 2 tbsp chopped coriander
  • A little corn flour


Fry sprouts for 2-3 minutes with some oil. Take the sprouts in a mixing bowl. Boil potatoes and mash them.

Mix onions, mashed potatoes, green chillies, garam masala, coriander, salt and chilli powder to the sprouts. Add limejuice and mix all the ingredients well.

Make small balls with the mixture and flatten them. Roll them over corn flour and place them on a greased baking tray. Bake in an oven setting temperature to 150-180 degrees for about 20 minutes.

Serve hot with any chutney or sauce.

Springroll Cutlet Recipe |

Springroll Cutlet

This Springroll Cutlet recipe is different from other springroll recipes. It is a perfect snack for rainy evenings with hot tea.

Preparation Time: 20 mins

Cooking Time: 30 mins

Serves: 4-5


Springroll Cutlet Recipe Ingredients

Springroll Cutlet Recipe Ingredients

  • 100 gms carrot
  • 100 gms potato
  • 100 gms beans
  • 5 green chillies
  • 50 gms onions
  • half bunch coriander
  • 1 tsp ginger garlic paste
  • 2 tsp lime juice
  • 50 gms maida
  • 1 egg
  • 50 gms corn flour
  • salt for taste
  • ¼ tsp black pepper powder
  • oil for deep frying


Chop carrot, beans into fine pieces. Boil these in water for sometime and keep aside.

Boil potatoes, peel the skin and mash them.

Heat little oil in a pan, add finely chopped onions, green chillies and fry for sometime. To this stir in ginger garlic paste, finely chopped coriander. Then mix boiled beans, carrot, mashed potatoes and sauté for 5 minutes. After removing from the flame, mix lime juice, salt. The stuffing is now ready.

Beat one egg in a bowl (Keep one teaspoon of the egg separately). To this mix a pinch of salt, corn flour, maida, black pepper powder. To make the batter thinner add water and mix. The pancake mixture is ready.

Springroll Cutlet Recipe Batter And Stuffing

Springroll Cutlet Recipe – Batter And Stuffing

Heat a non-stick tawa and pour the pancake mixture and spread it like a dosa(not too thin). Remove it when it is done. Repeat this for more pancakes.

Take each pancake and place the stuffing in it and roll it. Seal the edges with the beaten egg kept aside. Cut the rolls into 1 inch pieces carefully and deep fry in oil over a medium flame till they are light brown in colour.

Springroll Cutlet Recipe Cooking

Cooking Springroll Cutlet

Serve hot with tomato sauce.

Springroll Cutlet Recipe

Springroll Cutlets are ready to serve

Palak Cutlet |

Palak Cutlet

Palak (Spinach) is a very nutritious food item. With lots of iron, vitamins and essential minerals present, this is ideally suitable for pregnant ladies, anemic patients and children. The increasing popularity of a cartoon character ‘Popeye’ imbibed the importance of Palak in children. Palak can be combined with vegetables to form various dishes.

Let me discuss a palatable snack that can be made out of palak.

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 6 persons


Palak Cutlet Ingredients

Palak Cutlet Ingredients

  • Palak (2 bundles, standard size available in the market)
  • Potatoes (3 medium sized ones boiled and mashed)
  • Ginger paste (½ teaspoon)
  • Cumin powder (½ teaspoon)
  • Green chilies (2 grated) optional
  • Salt as per taste
  • Oil


Palack Leaves

Palack Leaves

Procure fresh palak leaves from the market. Wash it under running tap water so as to remove any stains of dirt present in it.

Boil water and put the palak leaves for 5 minutes and then drain the water. This helps to remove any strain of bacteria present.

Prepare a paste by blending the soft palak in a mixer grinder.

Palak Balls

Palak Balls

Boil three potatoes and mash it.

Make a paste by mixing palak paste and potatoes. Add ½ teaspoon cumin powder and ½ teaspoon ginger to it. Mix the ingredient with the help of your hands and make flat circular balls by pressing against your palms.

Now heat oil in a frying pan and fry the circular shaped balls. You might use little flour while shaping the balls.

Then fry the balls in oil over a frying pan. Let it fry for at least 2 minutes on either side. This should be a shallow frying phenomenon.

Palak Cutlet

Palak Cutlet

Delicious palak cutlets are at your service.

You may serve then with green chutney/tomato sauce.

Chicken Cutlet |

Chicken cutlet is a famous non-vegetarian food item not only inIndiabut also in the abroad. However the Indian style of preparing chicken cutlet differs a little from the other parts of world. Indians use cooked chicken smothered with spices for the stuffing. The cutlets are usually rectangular or square, but you are free to give your cutlets any shape you like. In fact that adds to the excitement of cooking. Chicken cutlet is basically served as snacks inIndia. It is very popular in northern and north-easternIndia. But people in other parts ofIndiatoo have learnt the art of preparing and enjoying chicken cutlet. Indians usually are used to sipping from a cup of tea while eating the cutlet. Chicken cutlet bears the goodness of chicken; it is rich in animal protein. Here, I am sharing my recipe of chicken cutlet. Surely try this out at home and get admired as an excellent cook!

Cooking time: 20 minutes

Preparation time: 10 minutes

Serves: 4


  • Oil-2 tablespoon
  • Grated onion-1/2 cup
  • Grated ginger-1 teaspoon
  • Grated garlic-2 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Chilly powder-1/2 teaspoon
  • Minced chicken-500 grams
  • Garam masala powder-1 teaspoon
  • Chopped coriander leaves-1 tablespoon
  • Chopped mint leaves-1 tablespoon
  • Bread-2 slices
  • Egg and bread crumbs (for coating)
  • Oil to deep fry
  • Salt to taste
  • Tomato and onion salad (for garnishing)
  • A pinch of black pepper


  1. Heat oil in a kadai. Add onion, garlic and ginger and keep frying till the ingredients turn golden-brown.
  2. Next, add chilly powder, turmeric powder, minced chicken, salt and fry for 2-3 minutes.
  3. Cover the kadai and cook on low flame until the chicken softens
  4. Then add garam masala, coriander leaves, mint leaves and keep stirring until the contents of the kadai turn in to a semi-dry lump.
  5. Now break bread in to very small pieces and mingle with the lump. Stir and mix thoroughly and then allow the mixture to cool.
  6. After sometime, break the lump and shape the broken portions in to cutlet. You can give your cutlet any desired shape.
  7. Run the cutlets in beaten egg and bread crumbs until each cutlet is generously coated.
  8. Deep fry the cutlets in hot oil until they turn golden-brown in color
  9. Drain the excess oil from cutlets with the help of tissue paper
  10. Your chicken cutlets are ready for serving

Serving instructions

Serve the cutlets hot, after sprinkling little black pepper on them and garnishing them with tomato and onion salads.