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Vegetable cutlet / RAILWAY CUTLET RECIPE

                                                                   VEG CUTLET / RAILWAY CUTLET RECIPE

veg cutlet

INGREDIENTS

  • Mashed potato – 3 cup [ 4 to 5 small potatoes ]
  • Green peas – ½ cup [ boiled ]
  • Finely chopped beans – ¼ cup [optional ]
  • Grated carrot – 1/2 cup
  • Grated beetroot – 1/2 cup
  • Fresh Bread crumbs – ½ cup [ blend /grind 2 or 3 fresh bread ]
  • Ginger + garlic paste – 2 tsp
  • Green chilli paste – 1 tsp or as per taste
  • Garam masala – ½ tsp
  • Chaat masala pwdr – ½ tsp
  • coriander jeera pwdr – 1 tsp
  • sugar – 1/2 tsp
  • lemon juice – 1 tsp
  • Very finely chopped coriander leaves + mint leaves – 1/2 cup
  • Corn flour  –  2 tbsp
  • Maida – 2 tbsp
  • Dry Bread crumbs or fine rava for coating [u can take a mixture of bread crumbs and rava also ]
  • Salt to taste
  • Oil to deep fry or shallow fry

PREPARATION

  1. Pressure cook the potatoes till soft .Don’t over cook .Peel and mash it well .See that there are no lumps .
  2. Make a watery slurry of maida + cornflour by adding water .
  3. Blend / grind fresh bread into pwdr .
veg cutlet

METHOD

Heat 1 tbsp oil, add the ginger + garlic + green chilli paste and fry till raw smell leaves .

Add grated carrot + beetroot + beans + boiled peas and stir fry for 2 to 3 mins.

Lower the flame and mash the peas .

Now add coriander jeera pwdr + garam masala pwdr + chaat masala pwdr + salt + sugar + lemon juice and mix well .

Off the flame .

Add mashed potato + mint and coriander leaves .

Mix all the ingredients well .Adjust salt if required .

Divide the mixture into equal portions .

Roll each portion into any shape . [ oval ,circle, cylindrical ,square ,rectangle ]

Refrigerate for sometime if time allows .

Take each cutlet , dip it in the flour slurry and coat it completely with bread crumbs .

Refrigerate the coated cutlets for sometime to hold shape .

*** These coated cutlets can be stored in fridge and used upto 2 days.

Now either deep fry or shallow fry on both sides till crisp and golden brown .

Remove it on absorbent paper .

Serve with any chutneys or sauces .

NOTES  

  1. Potato should not be over cooked. [not very soft ]
  2. We add fresh bread to give a stiffness [ binding ] to the mixture, or it will be very loose and break while frying.
  3. Instead of flour paste we can use egg whites .
  4. You can add spice of your taste and like ..
  5. Instead of lemon juice ,we can add amchur pwdr .
  6. Instead of green chilli , add red chilli pwdr .
  7. Y not add grated paneer or cheese .
  8. Also we can add fried bits of cashew and raisins .
  9. Make sure there is no water [moisture ] in the veges .
  10. Deep frying gives a good look ,and fries evenly on the sides also .
  11. I feel shallow frying absorbs more oil than deep frying .
  12. Adding beetroot gives nice colour and also makes the cutlet more healthy .

For more recipes click on the names below :-

  1. Maggi noodles cutlet recipe
  2. Ragda patties recipe
  3. Poha cutlet recipe
  4. CRISPY CHICKEN CUTLET/TIKKIS RECIPE
  5. Cheese corn cutlet recipe
  6. Rice cutlet recipe
  7. Mutton cutlet recipe
  8. Cheesy pull apart bread

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