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Tuesday, January 11, 2022

Gobhi Cutlets/ Cauliflower Cutlets


There are various dishes made from cauliflower/Gobhi like aloo gobhi, Gobhi masala, gobhi matar, gobhi mussallam, gobhi kofta, gobhi paratha, gobhi achar and many more. As I am very fond of cauliflower I have tried lots of dishes from gobhi.
This month we have word G from A to z recipe Challenge so I decided to make gobhi and vegetable cutlets.
I have added some seasonal vegetables like carrots, green peas,  corn kennel and beans and made gobhi cutlets which turned out to be delicious. For binding I used roasted chana powder (sattu) and some fresh malai for more richness. 

Preparation Time:- 10 minutes 
Cooking Time:- 20 minutes 
Serves:- 4
Recipe Type:- Starter 
Author:- Hem Lata Srivastava 


  • Gobhi/Cauliflower 1 large 
  • Fine Chopped Carrots 1/2 Cup
  • Fine Chopped beans 1/2 cup
  • Corn Kennel 1/2 cup
  • Fresh Peas 1/2 cup
  • Chopped green chili 1tbsp
  • Chopped ginger 1tbsp
  • A handful of chopped coriander leaves 
  • Salt as per taste 
  • Red chilli powder 1tsp or to taste 
  • Coriander powder 1tbsp
  • Chat masala powder 1tsp
  • Black pepper powder 1tsp
  • Roasted cumin powder 1tsp
  • Roasted chana powder 2tbsp
  • One stick of cinnamon 
  • One piece of mace
  • A pinch of heeng
  • Cumin seeds 1tsp
  • Fresh Malai 1 tbsp
  • Oil for frying 
  • Desi ghee 1tbsp

For serving:- 

Angoor Ki Chutney :-


  • Angoor 1cup
  • green chili 2
  • Coriander leaves 2 cup
  • Salt to taste 
  • Cumin powder 1tsp
  • Black salt 1/2 tak
  • Lemon juice 1tbsp

  • Blend together all the ingredients until smooth. 

Recipe Procedure:-

  • Remove the stem from Gobhi and put the whole gobhi in lukewarm water for 5 minutes. 
  • Drain all the water and grate the gobhi , keep aside.
  • Boil carrots, beans, corn and peas with 1/2tsp salt, cinnamon and mace until all the vegetables are softened. 
  • Allow to cool and drain the water. 
  • Now heat ghee in a pan add cumin seeds and heeng as they change the colour add ginger, green chilli and onion, saute until translucent. 
  • Add grated Gobhi, stir and mix , roast until all the water evaporates. 
  • Now add all the vegetables, cream, spices instead of oil
  • Mix and cook until the mixture gets thickened like a dough. 
  • Make cutlets and keep in the fridge for 10 minutes. 
  • Now shallow fry them until golden.
  • Serve hot with chutney. 


  • I used roasted chana powder you can add simple gram flour or bread crumbs for binding. 
  • You can use more vegetables as per your choice or can also use only cauliflower. 
  • Heeng is optional .
  • We can also use some boiled and mashed potato for binding.


  1. Delicious cutlets. I am loving the golu molu cute shape of these. The chutney sounds interesting. I will try it out sometime.

  2. Mouthwatering recipe! This is such a wonderful recipe with seasonal veggies. I am so fond of cauliflower so now nothing can stop me from trying out this warm cutlets this winter. Nice recipe post!

  3. I am a big fan of your recipes. These gobhi cutlets are so inviting. Ideal winter dish ,when all the veggies are easily available. The chutney is also intriguing.

  4. anything with gobhi is a winner at home, these cutlets look so desirable !

  5. Perfectly made gobhi cutlets, your explanation on how to make this popular snack is crisp & detailed. The chutney look so mouthwatering. Will try it out someday!

  6. Gobhi cutlets looks scrumptious with Angoor ki chutney. Amazing flavours . Will definitely try this chutney soon. Very well explained .

  7. These ghobi cutlets are so succulent. I love the step by step photo guide here to ensure we get the same result.