Railway Cutlet/Vegetable Cutlet

Today’s recipe is inspired by the cutlets commonly served on trains in India. They are known as Railway Cutlets. These cutlets are made with vegetables and some select spices that give them a unique taste. Though I mostly make cutlets with lentils, legumes and other high-protein vegetarian ingredients, these cutlets are one of my favourites. Eating these cutlets brings back memories of childhood and long train journeys every year during the summer vacations.

In Indian Railways, these cutlets are served with two slices of bread and a sachet of tomato ketchup and butter. You apply butter on the bread, place the cutlets between the slices, squeeze in some tomato ketchup and enjoy the delicious cutlets.

Let’s check out how these cutlets are made.

Equipment Needed:

• Mixing bowl for the cutlet mixture and slurry
• Pressure Cooker for cooking the potatoes
• Knives and Cutting Board
• Pan for making the cutlet mixture
• Pan for frying the cutlets

Ingredients needed to make Railway Cutlet/Vegetable Cutlet

Ingredients for the Vegetable Mix

• 2 tbsp Oil
• 1 tbsp Finely Chopped Ginger
• 1 tbsp Finely Chopped Green Chillies
• 1 Large Onion; Finely Chopped
• 1 Medium-Sized Capsicum; Finely Chopped
• 2 Medium-Sized Carrots; Finely Chopped
• ⅓ Cup Frozen Peas
• 1 Small Beetroot; finely chopped
• 2 tbsp Finely Chopped Fresh Coriander Leaves
• 2 tsp Salt
• 1 tbsp Coriander Powder
• 1 tsp Aamchur (Dry Mango Powder)
• 1 tsp Roasted Cumin Powder
• 4 Medium-Sized Potatoes; Boiled, peeled and mashed

Ingredients for Coating the Cutlets

• 2 tbsp Refined Flour
• 1 Cup Water
• Breadcrumbs
• ⅓ tsp Salt

Additionally

• Oil; for frying

Method for making Railway Cutlet/Vegetable Cutlet

• In a pan, heat oil. Add green chillies and ginger. Fry them on medium heat for a few minutes. Add chopped onions. Fry till they turn translucent.
  
  
  
• Add chopped carrots, capsicum, peas and beetroot. Fry them on high heat for 5 minutes.
  
  
  
• Add fresh coriander leaves, coriander powder, dry mango powder, roasted cumin powder and salt.
  
  
  
• Mix well. Add boiled and mashed potatoes. Mix. Turn off the heat and let the mixture cool.
  
  
  
  
  
• While the mixture cools, prepare a slurry by combining refined flour, salt and water. Keep it aside.
  
  
  
• Also, spread breadcrumbs on a plate/bowl.
  
  
• Once the cutlet mixture cools, take portions of the mixture and round it.
  
  
  
• Dip it in the slurry, then dip it in the breadcrumbs and coat it well.
  
  
  
• Prepare all the cutlets this way. Keep them open in the fridge for about 15 minutes so that they get a bit dehydrated.
  
  
  
• Pan fry or deep fry as per your preference.
  
  

Railway Cutlets/Veg Cutlets are ready.

Here is the recipe in printable format:

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