Bread Cutlet Recipe

Why Make This Recipe

Bread Cutlet is a delightful snack that’s perfect for any time of day. It’s a fantastic way to use leftover bread while packing in flavors and nutrition with the addition of various vegetables and spices. Not only is it easy to make, but it’s also a great finger food that everyone will enjoy. Whether you’re serving it at a party or just craving a savory treat, Bread Cutlet is sure to satisfy your hunger.

How to Make Bread Cutlet

Ingredients:

• 7 slices Bread (wheat bread)
• 1 teaspoon Oil + for deep frying
• 1 teaspoon Fennel Seeds
• 1 medium Onion (peeled & chopped very finely)
• 1 Green Chilli (chopped finely)
• 1 teaspoon Ginger Garlic Paste
• 1 medium Carrot (grated)
• 3 Beans (chopped very finely)
• 1/4 cup Cabbage (chopped very finely)
• 1 teaspoon Chilli Powder
• 1 teaspoon Cumin Powder
• 2 teaspoon Coriander Powder
• 1 teaspoon Garam Masala Powder
• Salt to taste

Directions:

1. Heat oil in a pan and add the fennel seeds. Sauté for a minute.
2. Add the chopped onions and green chillies to the pan. Cook until the onions turn light golden.
3. Stir in the ginger garlic paste and sauté for another minute.
4. Add all the chopped vegetables and salt, cooking until they become soft.
5. Mix in the spice powders, stirring to create a flavorful masala.
6. Dip the bread slices in water, quickly squeeze out the excess, and crumble them into a bowl.
7. Combine the veggie mixture with the bread crumbles and mix well.
8. Take small portions of the mixture, shape them into balls, and flatten them slightly.
9. Deep fry in hot oil until golden brown.
10. Drain the cutlets and serve with ketchup.

How to Serve Bread Cutlet

Bread Cutlet is best served hot and crispy. You can present these cutlets on a plate with a side of ketchup or your favorite dipping sauce. They also pair wonderfully with mint chutney or tamarind chutney for an added burst of flavor.

How to Store Bread Cutlet

If you have leftover Bread Cutlet, store them in an airtight container in the refrigerator. They can last for about 2-3 days. To reheat, place them in a hot oven for a few minutes to regain their crispy texture.

Tips to Make Bread Cutlet

• Use day-old bread for a better texture.
• Feel free to add other vegetables like peas or potatoes for more variety.
• Adjust the spice levels according to your taste; you can add more or less chili powder.
• If you’re looking to make it healthier, shallow frying can be an option instead of deep frying.

Variation

You can also make a baked version of these cutlets for a healthier option. Just place the shaped cutlets on a baking tray and lightly brush them with oil, then bake in a preheated oven at 180°C (350°F) until golden brown.

FAQs

1. Can I use white bread instead of wheat bread?
Yes, you can use any type of bread you like! White bread will also work well for this recipe.

2. Can I make these cutlets ahead of time?
Absolutely! You can prepare the mixture and shape the cutlets ahead of time. Just store them in the fridge and fry them when ready to serve.

3. What can I serve with Bread Cutlet?
They are delicious on their own but can be served with ketchup, chutney, or even a salad on the side for a complete meal.