• 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.