Railway style veg cutlet recipe | train cutlet recipe | how to make railway veg cutlet

17 Jan Railway style veg cutlet recipe | train cutlet recipe | how to make railway veg cutlet

Last Updated on January 18, 2024 by blessmyfoodbypayal

Railway style veg cutlet recipe | train cutlet recipe | how to make railway veg cutlet with step wise pictorial and video method.

Originating from the bustling kitchens of Indian trains, these cutlets are made with vegetables, boiled potatoes and some basic Indian spices.

As these veg cutlets are very common in Indian railway across the country, so popularly called by name railway cutlet or train wale cutlet.

Right from North to South and East to West, these cutlets are same everywhere, because these are made with the specific ingredients with no changes or experiments.

Made with the simple ingredients, these cutlets have a symphony of flavors.

Where peas and beans deliver a vibrant green, carrot and beetroot brings the sparkling red, thereby creating a beautiful canvas of colours when engulfed with pale yellow potatoes.

These veggies not only add a burst of color and nutrition to the mix but also create a medley of textures that elevate the cutlet to a culinary masterpiece.

The mixture of this starchy canvas eagerly awaits an ensemble of aromatic spices – cumin, coriander, garam masala – each contributing its distinct note to the melody.

The fragrant marriage of these spices not only tantalizes the taste buds but also reflects the rich heritage of Indian cuisine.

It is to be noted here that for authentic taste, you can switch any of the ingredients, especially veggies.

These railway cutlets use only these specified 4 vegetables ie carrot, peas, beans and beetroot. Do not try to replace any Vegetable with anything else.

The result will be, “cutlet is there but not the authentic train wale cutlet”.

But it’s not just the ingredients that make this recipe unique but it’s different shape also keep it apart from regular cutlets.

Made in the droplet shape, these cutlets look so appealing and easily identifiable that by merely seeing them, one can say that these are train wale cutlet.

Traditionally served with bread slices and tomato ketchup, each bite speak about the culinary skills.

This recipe is more than just a culinary delight; it’s a tribute to the vibrant spirit of Indian train travel and the innovative kitchens that have brought joy to millions of passengers over the years.

So, let your taste buds embark on this savory expedition, and relish the Indian Railway style cutlet – a culinary masterpiece that transcends time and tracks.

STEP WISE PICTORIAL RECIPE OF RAILWAY STYLE VEG CUTLET RECIPE

1.Take oil in a pan and add cumin seeds, green chilies, asafoetida and ginger. The quantity of all the ingredients used in the recipe are given in recipe card below at the end of the post.

2. Saute till ginger turns slightly brown.

3. Add carrots, green beans, peas and beetroot.

4. Then add salt, red chilli powder, turmeric powder, coriander powder, black pepper powder and garam masala.

5. Saute the veggies on high heat for 2-3 minutes.

6. Switch off the heat and add dry mango powder. Mix well.

7. Shift and spread the mixture in a wider plate for easy handling and immediate cooling.

8. Grate potatoes over the mixture.

9. Also add corn flour, breadcrumbs and coriander leaves.

10. Give it a good mix but don’t knead it like a dough. Keep aside.

11. Take a medium sized portion of the dough and form it into a roundel.

12. Then shape it into a mount using your finger tips.

13. Finally press this droplet giving it a shape of cutlet.

14. Shape all the mixture into cutlets similarly. Keep aside.

MAKING OF SLURRY

16. Mix all purpose flour, corn flour/starch and salt in a bowl.

17. Add water gradually and keep mixing.

18. When a semi thin slurry is ready, stop adding water.

COATING & FRYING CUTLETS

19. Put the cutlet into a slurry using the fork.

20. Then transfer the cutlet into breadcrumbs and coat from all sides.

21. Likewise do the same with entire batch of cutlets.

22. Fry them from both the sides till golden and crisp in medium hot oil.

23. Take them out.

SERVING

Although this is one’s personal choice how he enjoys cutlets but in train it is served with buttered bread slices and a pouch of ketchup. Just apply butter on two bread slices. Place a cutlet on buttered side of bread and apply ketchup. Then put the another slice and enjoy with a cup of hot tea.

Enjoy.

NOTES

1. If you don’t want to fry some of the cutlets, then the rest can be stored in refrigerator for one day by putting in airtight container.
2. These cutlets can be frozen in freezer safe bags/boxes for 2 to 3 months. For frying, just bring them out of freezer and fry. Do not thwart.

RAILWAY STYLE VEG CUTLET RECIPE – RECIPE CARD

Railway style veg cutlet recipe | train cutlet recipe | how to make railway veg cutlet

blessmyfoodbypayal

Indulge in a delectable journey with our railway-style veg cutlet recipe – a savory blend of veggies, spices, and nostalgia

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Course Appetizer, snacks

Cuisine Indian

Servings 18 cutlets

Ingredients

  

• 1/2 cup carrot (chopped)
• 1/2 cup green beans (chopped)
• 1/3 cup peas
• 1/2 cup beetroot (chopped)
• 4-5 potatoes (boiled)
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 2 green chilies chopped
• 1 tbsp Ginger chopped
• 1/4 tsp turmeric powder
• 1/8 tsp asafoetida/hing
• Red chilli powder to taste
• 1 tbsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp black pepper powder
• 1 tbsp dry mango powder
• 1/4 cup bread crumbs
• 1 tbsp corn flour/starch
• Handful of coriander leaves

FOR SLURRY

• 1/4 cup all purpose flour
• 2 tbsp corn flour/starch
• 1/4 tsp salt

OTHER INGREDIENTS

• 1/2 cup breadcrumbs
• Oil for frying

FOR SERVING

• Bread slices
• Butter (we have used vegan butter)
• Cutlets
• Tomato ketchup

Instructions

 

• Take oil in a pan and add cumin seeds, green chilies, asafoetida and ginger.
• Saute till ginger turns slightly brown.
• Add carrots, green beans, peas and beetroot.
• Then add salt, red chilli powder, turmeric powder, coriander powder, black pepper powder and garam masala.
• Saute the veggies on high heat for 2-3 minutes.
• Switch off the heat and add dry mango powder. Mix well.
• Shift and spread the mixture in a wider plate for easy handling and immediate cooling.
• Grate potatoes over the mixture.
• Also add corn flour, breadcrumbs and coriander leaves.
• Give it a good mix but don't knead it like a dough. Keep aside.
• Take a medium sized portion of the dough and form it into a roundel.
• Then shape it into a mount using your finger tips.
• Finally press this droplet giving it a shape of cutlet.
• Shape all the mixture into cutlets similarly. Keep aside.

MAKING OF SLURRY

• Mix all purpose flour, corn flour/starch and salt in a bowl.
• Add water gradually and keep mixing.
• When a semi thin slurry is ready, stop adding water.

COATING & FRYING CUTLETS

• Put the cutlet into a slurry using the fork.
• Then transfer the cutlet into breadcrumbs and coat from all sides.
• Likewise do the same with entire batch of cutlets.
• Fry them from both the sides till golden and crisp in medium hot oil.
• Take them out.

SERVING

• Although this is one's personal choice how he enjoys cutlets but in train it is served with buttered bread slices and a pouch of ketchup. Just apply butter on two bread slices. Place a cutlet on buttered side of bread and apply ketchup. Then put the another slice and enjoy with a cup of hot tea.

Notes

If you don't want to fry some of the cutlets, then the rest can be stored in refrigerator for one day by putting in airtight container.

These cutlets can be frozen in freezer safe bags/boxes for 2 to 3 months. For frying, just bring them out of freezer and fry. Do not thwart.

Keyword railway cutlet, railway style veg cutlet, train wale cutlet