Vegetable Cutlet with Madras Curry Dip - lg

Vegetable Cutlet:


  • Kabuli chana: 100 gms
  • Zucchini Grated: 30 gms
  • Carrots Grated: 30 gms
  • Minced Garlic: 5 gms
  • Turmeric Pwd:2 gms
  • Coriander powder: 4 gms
  • Cumin Pwd: 4 gms
  • Maida: 100 gms
  • Salt: to taste
  • Black Pepper: to taste
  • Vegetable oil (for frying) : 500 ml


Soak Kabuli Channa a night before in water
Boil and mash the drained Channa
Mix all the ingredients and mold them as per the required shape
Fry or Pan fry as required

Madras Curry Dip


  • Hung curd: 100 gms
  • Oil: 10 ml
  • Madras Curry Pwd: ½ teaspoon
  • Asafoetida (Hing): ½ teaspoon
  • Salt: To taste

For Dip

In a hot oil add Asafoetida and Madras Curry Powder and take it off the heat. Add the mixture to the hung curd, mix and add salt to taste.