Bread Cutlet

Hey all! Hope you all doing fine. The recipe I am posting today is a classic example of laziness that I portrayed and sometimes I feel it is failed experiments or laziness that gives you some good food. I started out with making wheat buns and was too lazy to use the buns as a whole in any recipe hence I sort out the easy way and made crumbs out of these buns. I am posting the recipe of my buns alongwith the cutlets that I made using the crumbs as my star ingredient. The buns look a bit rough on the top which is fine as I was not aiming for fine finished buns and whole wheat bread or buns tend to be heavier and bit rough in texture then all purpose flour buns. You can store the homemade bun crumbs in the freezer section in an airtight container for upto a week. If you are too lazy to make the buns no problem just use the regular bread crumbs. The cutlets come out very tasty and no complains there. So lets get cooking..


For making buns:

Whole wheat flour – 1 1/2 cup

Instant yeast – 1 1/2 tsp

Oil – 2 tbsp + 2 tbsp for oiling the dough

Lukewarm water – 1 cup

Powdered Sugar – 1 tsp

Salt as per taste

For Cutlet:

Bun crumbs – 1 1/2 cups

Cooked Rice – 1/4 cup

Crumbled Paneer – 1/4 cup

Boiled and semi crushed corn – 1/4 cup (optional)

Finely chopped Onions – 1/2 cup

Finely chopped Capsicum – 1/4 cup

Grated processed cheese – 1/2 cup

Ginger- Garlic Paste – 1 tsp

Oregano – 1 tsp

Chilli Flakes – 1 tsp

Red Chilli Powder – 1 tsp

Sugar – 1/2 tsp

Fresh lemon juice – 1 tsp

Salt as per taste

Bread crumbs for rolling

Oil for shallow frying




For Buns:

1) In a mixing bowl sieve the wheat flour and mix in the salt, powdered sugar and yeast. Now add the oil and crumble the flour well.

2) Now add the lukewarm water and knead it into a soft dough for 5 minutes. Add some more oil on top and cover and keep aside for proving in a packed place (preferably inside the oven) for about 30 minutes.

3) After 30 minutes the dough will have doubled in size. Now take it out and knead it into a soft and smooth dough. It will stop sticking to your hands. You can add a little oil while kneading (1 tsp at a time) for it to become smooth.

4) now make small balls out of this dough (approx 4 balls). Place these balls in a baking tray directly beside each other and keep it for proving for around 15 minutes.

5) After 15 minutes the balls will have become double in size again and will be sticking to each other. Now cover the top of the balls with oil and bake it in a preheated oven for 25 minutes at 200 degree Celsius without covering the tray from top.

6) Once cool remove the buns out and crush them in a grinder.

For Stuffing:

1) In a bowl take the cooked rice, paneer, onions, capsicum, corn and mix it all together well. Now to this add the ginger-garlic paste, oregano, chilli flakes, red chilli powder, sugar, salt and grated cheese and mix it all well.

2) Finally add the bread crumbs and make it into a dough.

3) Oil your palms a bit and make out small tikkis/cutlets out of this dough. Press these cutlets from both sides into bread crumbs to cover the top. Keep in the freezer for 15 minutes to set.

4) After 15 minutes shallow fry the cutlets in a pan and serve hot with ketchup or mayonnaise.

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About Me

I am a lawyer by profession but cooking has been my passion and hence my journey began as a home cook. I have been working with vegetarian recipes and post my recipes using simple ingredients and easy methods to follow.


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