Cheesy Noodle Vegetable Cutlet Video by Tarla Dalal

Cheesy Noodle Vegetable Cutlet Video by Tarla Dalal

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These tangy cutlets are just what your kids would love to see on the table when they come home hungry from school!

Recipe Description for Cheesy Noodle Vegetable Cutlet ( Noodles Recipe )

Preparation Time: 
Cooking Time: 
Makes 6 cutlets
Show me for cutlets


For The Tangy Sauce
1 tsp oil
1 1/2 tsp garlic-green chilli paste
1/2 cup tomato ketchup
salt to taste
2 tsp soy sauce
1 tsp cornflour dissolved in 1/2 cup of water
2 tsp vinegar

Other Ingredients
1 cup boiled noodles
1/2 cup sweet corn kernels (makai ke dane) , boiled and coarsely crushed
1/4 cup finely chopped spring onions whites
1/4 cup finely chopped spring onion greens
1 tbsp finely chopped green chillies
salt and to taste
1/2 cup grated processed cheese
dried bread crumbs for rolling
oil for deep frying


For the tangy sauce

  1. Heat the oil in a non-stick pan, add the garlic-green chilli paste and sauté on a medium flame for 30 seconds.
  2. Add all the remaining ingredients, mix well and cook on a medium flame for 4 to 5 minutes, or till the sauce thickness, while stirring continuously. Keep aside.

How to proceed

  1. To make {span class="bold1"}cheesy noodle vegetable cutlet{/span}, combine the noodles, sweet corn kernels, spring onion whites, spring onion greens, green chillies, salt, pepper and cheese in a bowl and mix well.
  2. Divide the mixture into 6 equal portions and shape each portion into a circle of 75 mm. (3”) round.
  3. Roll the cutlets in bread crumbs till they are evenly coated from both the sides.
  4. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.
  5. Serve the {span class="bold1"}cheesy noodle vegetable cutlet{/span} immediately with a tangy sauce.
RECIPE SOURCE : NoodlesBuy this cookbook


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