As the rains pour down and the weather cools, there’s no better time to cozy up with a plate of warm, crispy snacks. And if you love cutlets, this Mumbai-style version is one monsoon treat you'll want to make on repeat. Perfectly golden on the outside, with a spicy potato filling and gooey cheese center, these cutlets offer comfort in every bite. Whether you’re sipping on masala chai or lounging indoors on a rainy weekend, these bread-based cutlets are just the thing to satisfy your snack cravings. Inspired by Mumbai’s street food flair, they combine texture and bold flavors to bring joy to every bite.

What Makes Mumbai-Style Cutlets So Irresistible?

Unlike regular cutlets, these are made using sandwich bread slices filled with a flavorful mashed potato mix, green chillies, garlic, and melted cheese. The sandwich is then dipped in a besan (gram flour) and rice flour batter, deep-fried to crispy perfection. The contrast between the crunchy coating and the soft, cheesy interior makes them a hit with kids and adults alike. Serve them with spicy pudina chutney for an extra kick, or keep it mild with classic tomato ketchup or tamarind chutney. They're versatile, satisfying, and ideal for sharing with family and friends.

How to Make Mumbai-Style Bread Cutlets at Home

Here’s how to recreate this popular monsoon snack in your own kitchen:

Ingredients:

• Bread slices

• Boiled potatoes

• Green chillies

• Garlic

• Hing (asafoetida)

• Mustard seeds

• Curry leaves

• Fenugreek seeds

• Turmeric (haldi)

• Salt and coriander leaves

• Cheese slices

• Besan (gram flour)

• Rice flour

• Water

• Oil for deep frying

Steps:

1. Prep the filling: Crush green chillies and garlic. Heat oil in a pan, add hing, mustard seeds, curry leaves, fenugreek seeds, turmeric, mashed potatoes, salt, and coriander leaves. Mix well and allow to cool.

2. Assemble the sandwich: Take a slice of bread, spread the potato mixture, add one or two slices of cheese, and top with another bread slice. Press gently.

3. Make the batter: In a bowl, mix besan, haldi, and rice flour. Add water gradually to form a smooth, lump-free batter.

4. Coat and fry: Dip the sandwich into the batter to coat both sides evenly. Heat oil in a kadhai and deep fry until golden and crispy.

5. Serve: Slice the cutlets in half and serve hot with chutneys of your choice.

Crispiness Tip:
To keep them crispy for longer, transfer the freshly fried cutlets onto a tissue-lined plate to absorb excess oil. Also, ensure the oil is hot before frying to avoid sogginess.

These Mumbai-style cutlets aren’t just delicious they’re also nostalgic, reminding many of childhood snacks enjoyed during rainy afternoons. Give this easy recipe a try and bring a taste of Mumbai to your monsoon table.