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Bread Cutlet

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Adjust Servings:
2 boiled potatoes mashed
1 green chili finely chopped
1 inch ginger finely chopped
½ tsp red chili powder
1 tsp garam masala powder
½ tsp dry mango powder
½ tsp mustard seed
1 tsp oil
salt to taste
chat masala
4 bread slices (remove the crust)

Nutritional information

95.62 g
12.62 g
8 g
443 mg
0 mg

Bread Cutlet

  • Veg
  • 30 mins
  • Serves 4
  • Easy



Derived from one of the French words, cutlet has different meaning depending on the origin of specific cutlet dish. In England, it means, a lamb or veal chop from just behind the neck. In India, cutlet is a dish prepared with mashed vegetables or cooked meat. These cutlets are then covered in a batter of flour or semolina grains and of course a lot of rich and exotic spices. Bread cutlet originated from the Indian subcontinent, is like ‘aloo tikki’. Aloo means potato in Hindi and tikki means cutlet. However, here you will use bread as an outer layer, and the stuffing is prepared using potato, and you guessed it – spices!

Health Benefits

Potatoes contain vitamins and minerals. Peeling potatoes can significantly reduce their nutritional content. Potatoes are good sources of antioxidants, which may reduce the risk of chronic diseases like heart disease, diabetes, and cancers. The resistant starch in potatoes may also improve digestive health. They are incredibly filling, which may help to lose weight.

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How to make Bread Cutlet

  • In a wok, heat the oil and add mustard seed.
  • When mustard seeds start to splutter, add mashed potatoes along with green chili, ginger, red chili powder, garam masala powder, dry mango powder, and salt.
  • Mix all the ingredients well and cook for 2-3 minutes.
  • Remove from the heat and let it cool down.
  • When the mixture cools down, make small round balls it and keeps them aside.
  • Take water in a wide bowl and dip a single bread slice.
  • Take the slice immediately and with a hand press, drain the excess water from the bread slice.
  • While still holding the pressed bread slice, place a potato ball in the center of the slice and cover the ball evenly.
  • Apply light pressure on the ball, flat and smooth out the edges.
  • Prepare the balls of the remaining bread slices and keep aside.
  • In a pan, heat oil.
  • Fry 2 cutlets at a time on low flame until it turns crispy golden brown.
  • Transfer them into a plate and sprinkle chat masala.
  • Serve hot with green chutney or tomato ketchup.


Similar to bread cutlet, in Mumbai, a popular version of the cutlet, ragda pattice is served with a spicy curry and various chutneys and is sold on the various chat stalls throughout the city and especially the Chowpatty Beach.


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