Veg. Cutlets (Railway Style)

Name: Veg. Cutlets (Railway Style)
Total time: 2100 s
Yield: 10-12 pieces
Cuisine: Indian
Ingredients: 2 cup boiled & mashed potatoes; 1/2 cup boiled green peas; 1/2 cup grated carrot; 1/2 cup grated beetroot; 1/4 cup finely chopped coriander; 1 tbsp green chilli paste; 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; 1 tsp roasted cumin powder; 1 tsp aamchur powder; Salt to taste; 1/2 bread crumbs; 1 tbsp all purpose flour (for slurry); 1 tbsp cornflour (for slurry); Oil for frying

Deepa Rupani @dollopsbydipa

અમદાવાદ

Crispy on the outside, soft and flavourful inside, these Railway-Style Veg Cutlets are a nostalgic Indian snack made with potatoes and colourful vegetables. The combination of beetroot, carrot and green peas gives them a beautiful colour, while roasted cumin, aamchur and green chilli add a delicious balance of spice and tanginess.
These cutlets are perfect with a cup of hot chai, tomato ketchup or green chutney and make a wonderful evening snack, party appetiser or tiffin option.

#CA26
#week21
#packitup
#cookpadindia

Deepa Rupani @dollopsbydipa

અમદાવાદ

#CA26
#week21
#packitup
#cookpadindia

Saved

Ingredients

35 minutes

10-12 pieces

For cutlet mixture:
2 cupboiled & mashed potatoes
1/2 cupboiled green peas
1/2 cupgrated carrot
1/2 cupgrated beetroot
1/4 cupfinely chopped coriander
1 tbspgreen chilli paste
1/2 tspred chilli powder
1/4 tspturmeric powder
1 tsproasted cumin powder
1 tspaamchur powder
Salt to taste
For coating:
1/2bread crumbs
1 tbspall purpose flour (for slurry)
1 tbspcornflour (for slurry)
Oil for frying

Saved

Steps

35 minutes

1

In a large mixing bowl, combine mashed potatoes, boiled peas, grated carrot, grated beetroot and coriander. Add green chilli paste, red chilli powder, roasted cumin powder, aamchur powder, turmeric and salt. Mix everything thoroughly until you get a soft, well-combined mixture.
2

Take a portion of the mixture and shape it into round, oval or slightly flattened cutlets. Keep the size uniform so they cook evenly.
3

Mix all purpose flour & cornflour with water to make a smooth, lump-free slurry of medium consistency.
Dip each cutlet gently into the slurry, making sure it is coated evenly. Immediately roll it in breadcrumbs and lightly press so the crumbs adhere well.
4

Heat oil in a kadai over medium heat. Once hot, gently slide in the coated cutlets. Fry in batches without overcrowding the kadai.
Fry until the cutlets turn crisp and golden brown on all sides. Remove and place on a kitchen towel to drain excess oil.
5

Serve hot with ketchup or chutney.