Crispy Veg Cutlet Recipe
30 Mins
4-5 people
10 Mins
Introduction
Hey there, it's Chef Ajay Chopra, and I'm thrilled to share a recipe that's perfect for tiffin boxes or as a snack anytime – Railway Style Vegetable Cutlets. These cutlets are not just tasty but also versatile, making them a favorite breakfast option during train journeys. Let me take you through some tips and tricks to make them perfect. Be sure to watch the video till the end for all the details.
I vividly remember the first time I encountered Railway Style Vegetable Cutlets. It was during a train journey, and as I opened my breakfast parcel, there they were – delicious cutlets served with a side of green chutney. The taste was so comforting and memorable that I knew I had to recreate them in my kitchen. And now, I'm excited to share the recipe with you.
Recipe of Railway Style Cutlet
Ingredients:
For Cutlets:
- Oil: 2 tbsp
- Jeera (Cumin seeds): ½ tbsp
- Hing (Asafoetida): ½ tsp
- Ginger, chopped: 1 tbsp
- Green chilli, chopped: ½ tbsp
- Carrot, chopped: ½ cup
- French beans, chopped: ¼ cup
- Beetroot, chopped: ½ cup
- Green peas: ¼ cup
- Red chilli powder: ½ tbsp
- Turmeric powder: 1 tsp
- Garam masala: 1 tsp
- Coriander powder: 1 tsp
- Black salt: ½ tbsp
- Potato, boiled & peeled: 5-6 pcs
- Amchur powder: 1 tsp
- Chopped fresh coriander: 1 tbsp
- Bread crumbs: 2-3 tbsp
For Batter:
- Flour: ½ cup
- Salt: 1 tsp
- Black pepper: 1 pinch
- Red chilli powder: 1 pinch
- Turmeric powder: 1 pinch
- Garam masala: 1 pinch
- Water: as needed
Method:
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Heat oil in a medium-hot pan. Add jeera and let it crackle. Then add hing, chopped ginger, and chopped green chillies. Sauté them.
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Add chopped carrot, chopped French beans, green peas, chopped beetroot. Sauté and cook them for 3-4 minutes.
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Season with salt, red chilli powder, turmeric powder, garam masala, coriander powder, and black salt. Cook until the vegetables are tender.
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Transfer the cooked mixture to a bowl and let it cool. Then grate the boiled potatoes and mix them with the cooked vegetables.
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Add amchur powder, chopped fresh coriander, and bread crumbs to bind the mixture.
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Divide the mixture into small portions and shape them into heart shapes or cutlet shapes.
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For the batter, mix flour, salt, black pepper, red chilli powder, turmeric powder, garam masala, and water to make a medium-thick batter.
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Spread bread crumbs on a plate. Take each cutlet, dip it in the batter, and coat it with bread crumbs.
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Heat oil in a pan and shallow fry the cutlets until they are golden brown and crispy on both sides.
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Drain excess oil on paper towels.
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Serve the Railway Style Cutlets hot with ketchup or green chutney.
Enjoy your delicious Railway Style Cutlets!
About the Recipe
Railway Style Vegetable Cutlets are a popular Indian snack made with a mixture of boiled vegetables, spices, and breadcrumbs, shaped into patties, and shallow-fried until crispy. These cutlets are not only flavorful but also a great way to sneak in some veggies into your diet. They are perfect for breakfast, tea-time snacks, or even as appetizers for parties.
Cooking Tips
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Boiling Vegetables: Ensure the vegetables are boiled until they are soft but not mushy. This will make it easier to mash and bind them together.
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Binding Agent: Use breadcrumbs or soaked bread slices as a binding agent to hold the mixture together. It helps in forming firm and compact cutlets.
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Shaping the Cutlets: Wet your hands with water before shaping the cutlets to prevent the mixture from sticking to your hands. This will result in smooth and evenly shaped cutlets.
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Shallow Frying: Fry the cutlets on medium heat to achieve a golden brown crust without burning them. Add enough oil to cover the bottom of the pan for even frying.
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Variations: Feel free to customize the cutlets by adding your favorite spices or herbs to enhance the flavor. You can also add grated cheese for a cheesy twist.
Pairing Guide
Railway Style Vegetable Cutlets pair well with mint chutney, ketchup, or tamarind chutney for dipping. Enjoy them with a hot cup of tea or coffee for a delightful snack experience. They also make a great addition to lunchboxes or picnics.
Frequently Asked Questions about Crispy Veg Cutlets
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Can I use frozen vegetables for this recipe?
- Yes, you can use frozen vegetables, but make sure to thaw and drain them before boiling and mashing.
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Can I make these cutlets ahead of time and freeze them?
- Yes, you can shape the cutlets and freeze them in an airtight container for up to a month. When ready to eat, thaw them in the refrigerator and shallow fry as per the recipe.
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Can I deep fry the cutlets instead of shallow frying?
- While shallow frying is preferred for a healthier option, you can deep fry the cutlets if desired. Make sure the oil is hot enough before frying to prevent them from absorbing too much oil.
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Can I use oats instead of breadcrumbs for binding?
- Yes, you can use finely ground oats as a substitute for breadcrumbs for a healthier option.
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Can I bake these cutlets instead of frying them?
- Yes, you can bake the cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes or until golden brown for a healthier alternative.
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How long can I store leftover cutlets?
- Leftover cutlets can be stored in the refrigerator for up to 3-4 days. Reheat them in a toaster oven or microwave before serving.
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Can I add meat or tofu to these cutlets?
- Yes, you can add cooked minced meat or crumbled tofu to the vegetable mixture for added protein.
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Are these cutlets suitable for vegans?
- Yes, these cutlets are vegan-friendly as they are made with only plant-based ingredients.
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Can I use any vegetables for this recipe?
- Yes, you can use a variety of vegetables such as potatoes, carrots, peas, beans, cauliflower, or bell peppers according to your preference.
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Can I make mini cutlets for appetizers?
- Yes, you can make smaller-sized cutlets for appetizers or snacks. Adjust the cooking time accordingly to ensure they are cooked through.