Railway Cutlet/Vegetable Cutlet
Crispy Cutlets made with vegetables, potatoes and spices. Pan fry or deep fry, either way they are delicious.
Equipment
- Mixing bowl
- Pressure Cooker
- Knives and Cutting Board
- Pan
Ingredients
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
Instructions
- 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.