Delicious Vegetable Cutlets, New Way

Railways Vegetable Cutlet Recipe

Thinking of vegetable cutlets somehow always reminds many people of train travel. As we in India know, the Indian railways vegetable cutlets are a hot favourite on long distance trains. The recipe is an easy one. And well, today we’re going to make equally crisp and tasty or even tastier vegetable cutlets in the Pat-a-Cake kitchen.

What’s more, today’s recipe is a very flexible one….. You can change the combination of quick-cooking vegetables according to your taste……. You could also change the shape, shape them by hand or use moulds…… You could even change the mix of spices and make a subtle change in the flavour of the cutlets….. But…  today, I’m going to show you how to make vegetable cutlets in a new way. In place of breadcrumbs as a second binding agent we’ll use two special ingredients, both commonly found in Indian kitchens.

Crisp on the outside and deliciously soft and moist inside, these cutlets are just bursting with flavour. You absolutely must make them at home….. You’ll love the taste.

And equally delicious are my brinjal cutlets and my quick and easy corn cutlets or patties.

Ingredients

½ kg boiled & mashed potatoes

½ cup green peas, boiled

¾ cup chopped carrot

¾ cup chopped green capsicum

½ cup chopped cauliflower

½ cup chopped green beans

¼ cup chopped beetroot

3 green chillies, chopped

½ tsp hing

½ tsp turmeric powder

1 tsp crushed garlic

1 tsp crushed ginger

1 tsp + ½ tsp salt

2 tsp + 1 tsp sugar

2 tsp coriander powder

1 tsp ground cumin

½ tsp pepper powder

1 tbsp amchur powder

1 tsp chilli powder

½ cup thick pohe

2 tbsp whole wheat flour

½ cup chopped coriander

2 tbsp oil

Outer coating

1 cup thick pohe

¼ cup (4 tbsp) maida

1 tbsp cornflour

Approx. 6 tbsp water

Oil for deep frying

Procedure

1. Heat 2 tbsp of oil in a pan on a medium flame. Add the green chillies and sauté this for a few seconds.
2. Add the hing, turmeric powder, and the crushed garlic and ginger, and sauté this too for a few seconds.
3. Now add in all the chopped vegetables except the beetroot – that is, the carrot, green capsicum, cauliflower, and green beans. Sauté all of these for around 5 minutes. Don’t let the vegetables burn. Add the chopped beetroot. Sauté all the vegetables for 2 more minutes.
4. Add the salt and the sugar. At this stage, the veggies will release a little water. Continue stir frying the vegetables for a couple of minutes till the released moisture evaporates.
5. Next, add the spices beginning with the coriander powder followed by the ground cumin pepper powder, amchur powder, and the chilli powder. Mix the spices well with the vegetables.
6. Then add in the boiled and mashed potato and mix this well with the rest of the vegetables. Lightly crush the boiled green peas and add these too to the vegetable mix.
7. Mix in the ground pohe, and then the whole wheat flour.
8. Turn off the heat and taste the mix. Adjust the taste by adding more salt, sugar, or chilli powder, if necessary.
9. After letting the mixture cool a little, check its texture. It shouldn’t stick to your fingers. But if it’s a little sticky, mix in some more ground pohe and flour.
10. Finally, mix in the chopped coriander and let the mixture cool completely.
11. Shape cutlets with the mix. Grease your palms lightly with a little oil, if necessary, before shaping them. You could also use moulds to shape the cutlets.
12. Make a medium thick slurry with the maida, cornflour, and water.
13. Dip the cutlets into the slurry and roll them in the ground pohe. Then move them to the fridge for around 20 minutes to let them set.
14. Deep fry the cutlets on a medium flame till they become crisp and nicely browned. Drain the fried cutlets on a kitchen paper towel.

The cutlets can be enjoyed with chutney, tomato ketchup or any sauce of your choice.

Enjoy!