🕒 Recipe Duration

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes

🔥 Calories (Per Cutlet)

• Approx. 95–120 calories (varies with frying method)

📌 Equipment Needed

1. Saucepan for boiling peas and potatoes
2. Colander for draining peas
3. Mixing bowl
4. Frying pan or tawa
5. Masher or fork
6. Small blender (optional for peas)
7. Plate for shaping cutlets
8. Non-stick pan for shallow frying
9. Knife and chopping board

📌 Ingredients (Makes 10–12 Cutlets)

Main Ingredients

• 1.5 cups Frozen Green Peas (PIYUSH Agro Division)
• 3 medium potatoes, boiled and mashed
• 1 medium onion, finely chopped

Spices & Herbs

• 1 tsp ginger-garlic paste
• 1–2 green chillies, finely chopped
• 1 tsp garam masala
• 1 tsp chaat masala
• ½ tsp turmeric powder
• ½–1 tsp red chilli powder
• 1 tsp roasted cumin powder
• ½ tsp black pepper
• Salt to taste
• 2 tbsp fresh coriander leaves, chopped

Binding Ingredients

• 3–4 tbsp breadcrumbs (or roasted suji)
• 2 tbsp rice flour / corn flour (optional for crispness)

For Coating

• ½ cup breadcrumbs
• Slurry of 2 tbsp corn flour mixed with 5 tbsp water

For Frying

• Oil for shallow frying or air frying

GREEN PEAS CUTLET

1. Preparing the Green Peas

• Take 1.5 cups of Frozen Green Peas directly from the freezer.
• No need to thaw; frozen peas retain color and flavor.
• Boil water in a saucepan and add the peas.
• Let them boil for 3–4 minutes until soft.
• Drain the peas completely so no excess moisture remains.
• Optional: lightly mash or pulse the peas in a blender for a smoother cutlet texture.

Why Frozen Peas?
They cook faster, taste sweeter, and remain bright green even after frying.

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2. Preparing the Potatoes

• Boil 3 medium potatoes until soft.
• Peel and mash them while they are still warm.
• Ensure there are no lumps because lumps can break cutlets while frying.

3. Mixing the Vegetables & Spices

In a large mixing bowl:

Add:

• Mashed potatoes
• Boiled mashed/pulsed peas
• Chopped onions
• Green chillies
• Ginger-garlic paste
• Fresh coriander

Add spices one by one:

• Garam masala
• Chaat masala
• Turmeric powder
• Red chilli powder
• Roasted cumin powder
• Black pepper
• Salt

Mix well:

• Use your hands or a spoon to combine everything.
• The mixture should be smooth, slightly firm, and aromatic.

4. Adding Binding Ingredients

To ensure the cutlets hold shape perfectly while frying:

• Add 3–4 tablespoons breadcrumbs to absorb moisture.
• Add 2 tablespoons rice flour or corn flour for extra crispness.
• Adjust the quantity depending on mixture softness.

Mix again until everything binds well.

5. Shaping the Cutlets

• Take a small portion of mixture in your hand.
• Shape into oval, round, heart-shaped, or patties as per choice.
• Ensure cutlets are not too thick (ideal thickness: 1–1.5 cm).
• Make all cutlets and keep them on a plate.

Tip: Apply a few drops of oil on your palms to avoid sticking.

6. Coating the Cutlets

To get a restaurant-style crispy exterior:

Step A: Prepare coating slurry

• Mix 2 tbsp corn flour + 5 tbsp water into a smooth mixture.

Step B: Keep breadcrumbs ready

Step C: Coat cutlets

• Dip each cutlet into the corn flour slurry.
• Roll it in breadcrumbs.
• Place coated cutlets on a separate plate.

This step gives a golden, crunchy layer after frying.

7. Frying the Cutlets

There are 3 methods:

A) Shallow Frying (Best Taste)

• Heat 2–3 tbsp oil on a non-stick tawa.
• Place cutlets gently.
• Cook on medium flame for 3–4 minutes per side.
• Flip only once or twice.
• Fry until golden brown and crisp.

B) Deep Frying

• Heat enough oil in a pan.
• Drop cutlets gently in medium-hot oil.
• Fry until crisp and golden.

C) Air Frying (Healthy Option)

• Preheat air fryer at 180°C.
• Brush cutlets with little oil.
• Air fry for 10–12 minutes, flipping once.

8. Serving the Cutlets

Serve hot with:

• Green chutney
• Sweet tamarind chutney
• Tomato ketchup
• Mayonnaise dip
• Mint yogurt dip

Garnish with onion rings and lemon wedges.

FLAVOR VARIATIONS (TO MAKE CUTLETS MORE EXCITING)

1. Cheese-Filled Green Peas Cutlet

• Add a cube of cheese inside each cutlet.
• When fried, cheese melts for a creamy center.

2. Beetroot Peas Cutlet

• Add ½ cup boiled grated beetroot for nutrition + beautiful pink color.

3. Spinach Peas Cutlet

• Add chopped blanched spinach to make cutlets iron-rich.

4. High-Protein Version

• Add mashed paneer or tofu.

5. Masala Peas Tikki

• Add pav bhaji masala + lemon juice for street-style flavors.

TIPS TO MAKE THE PERFECT GREEN PEAS CUTLET

1. Mixture Should Not Be Wet

• If the mixture feels soft, add more breadcrumbs.
• If too dry, add 1–2 tablespoons mashed potatoes.

2. Keep the Flame Medium

• High flame burns the outer layer quickly.
• Medium flame gives even browning.

3. Don’t Flip Too Many Times

• Flip only once or twice for neat shape.

4. Let the Mixture Rest

• Resting for 10 minutes helps spices blend well.

5. For Extra Crunch

• Double coat with breadcrumbs.
• Or use panko crumbs.

HEALTH BENEFITS OF GREEN PEAS CUTLET

• Rich in plant protein
• Good source of vitamins B1, B6, C, & K
• High in fiber
• Low in calories
• Keeps stomach full longer
• Great option for kids
• Ideal for weight management (air-fried version)

WHY USE FROZEN GREEN PEAS FROM PIYUSH BRAND?

• Processed in hygienic, high-quality agro facilities
• Naturally sweet and tender
• Retains color, nutrients & freshness
• Quick to cook
• Sourced from India’s best horticultural hubs