Veg cutlet recipe | Railway canteen-style vegetable cutlet recipe. Cutlet recipe with full video and step by step pictures.
Train trips are filled with many food memories. Usually, for our train trips, we pack food from home. Either we take Idli molagapodi, Podi dosai, exclusively made for travel, puliyodarai, curd rice, lemon rice, and tomato rice. Chapati and pickle were rare. Also buying food from the station or inside the train are not entertained by parents.
Years later when we started traveling from Madurai to Chennai via Vagai express(daytime train), we first heard the word cutlet. Those days it was a very rare thing. Once we tried those delicious veg cutlets from the railway canteen, we got hooked up to the taste. So we kids will always prefer going to Chennai by Vagai express only. Though it is an 8-hour boring day train journey, we still love it, for the cutlets. The cutlets were served in the aluminum foiled box along with a sauce packet. That was a luxury those days.
I have posted few cutlet recipes in Jeyashri’s kitchen. I wanted to post this Railway canteen-style Veg cutlet recipe. Adapted the recipe slightly from Chef Ranveer’s post and tried this at home. It was too good and we really relived our childhood memories. It was fun sharing my childhood memories with kids.
Check out our
Veg cutlet recipe
Veg cutlet recipe
Ingredients
- 3 boiled and mashed potatoes
- 1 cup grated beetroot
- ½ cup grated carrot
- ¼ cup frozen peas
- 2 tbsp chopped coriander leaves
- 2 onions
- 1 tsp ginger garlic paste
- 2 tsp + 1/2 tsp red chili powder
- 1 tsp pepper powder
- 1-2 green chili
- ½ cup bread crumbs
- ¼ cup cornflour
- ½ cup more bread crumbs for coating
- Salt as needed
- 2 tbsp + oil for deep frying
Instructions
- In a pan add 2 tbsp oil and add chopped green chilies.
- Add finely chopped onions and saute them.
- Once it is translucent add the ginger garlic paste.
- Cook till the raw smell goes off.
- Add grated beetroot, grated carrot, and frozen peas.
- Mix well.
- Add 2 tsp red chili powder, ½ tsp pepper powder, and salt.
- Mix well and cook for 5 minutes.
- Do not add any water.
- Once it is cooked transfer to a bowl.
- Add 3 boiled mashed potatoes.
- Now add ½ cup bread crumbs and chopped coriander leaves.
- Mix well.
- In a bowl add cornflour, ½ tsp pepper powder, and ½ tsp red chili powder
- Add water and mix well without lumps.
- Let this not be too thick or thin.
- Take a lemon sized portion of veg mixture
- Make a ball and flatten it and shape as desired.
- Dip this in cornflour slurry
- Roll in bread crumbs
- Keep inside the fridge for 30 mins. This step is optional.
- Heat oil and deep fry in batches
- Fry on both sides.
- Take out and drain in a kitchen towel
Notes
- In a pan add 2 tbsp oil and add chopped green chilies.
- Add finely chopped onions and saute it.
- Once it is translucent add the ginger garlic paste.
- Cook till the raw smell goes off.
- Add grated beetroot, grated carrot, and frozen peas.
- Mix well.
- Add 2 tsp red chili powder, ½ tsp pepper powder, and salt.
- Mix well and cook for 5 minutes.
- Do not add any water.
- Once it is cooked transfer to a bowl.
- Add 3 boiled mashed potatoes.
- Now add ½ cup bread crumbs and chopped coriander leaves.
- Mix well.
- In a bowl add cornflour, ½ tsp pepper powder, and ½ tsp red chili powder
- Add water and mix well without lumps.
- Let this not be too thick or thin.
- Take a lemon sized portion of the veg mixture.
- Make a ball and flatten it and shape it as desired.
- Dip this in cornflour slurry
- Roll in bread crumbs
- Keep inside the fridge for 30 mins. This step is optional.
- Heat oil and deep fry in batches
- Fry on both sides.
- Take out and drain in a kitchen towel.
- Repeat this for the rest of the cutlets.
