Veg Railway Cutlet Recipe | स्वादिष्ट रेलवे कटलेट | Chef Sanjyot Keer

Full written recipe for Railway Cutlet

Prep time: 15-20 minutes
Cooking time: 20 minutes
Serves: 18 pieces.

Ingredients:
Cutlet mixture
OIL | तेल 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
GINGER | अदरक 1 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
ASAFOETIDA | हींग A PINCH
CARROT | गाजर 1 NO. (CHOPPED)
BEETROOT | चुकुंदर 1 MEDIUM SIZED (CHOPPED)
FRENCH BEANS | फंसी 1/3 CUP
GREEN PEAS | हरा मटर 1/3 CUP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 2 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च 1 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
SALT | नमक A PINCH
POTATO | आलू 4-5 MEDIUM SIZED (BOILED)
CORN FLOUR | कॉर्न फ्लोर 1 TBSP
BREADCRUMBS | ब्रेड क्रंब्स 3 TBSP
SALT | नमक TO TASTE
DRY MANGO POWDER | आमचूर पाउडर 2 TSP (OR LEMON JUICE)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Crumbing
REFINED FLOUR | मैदा 4 TBSP
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
SALT | नमक A PINCH
WATER | पानी AS REQUIRED
BREADCRUMBS | ब्रेड क्रंब्स AS REQUIRED
SALT | नमक A PINCH
Method:
Set a pan over high heat & once it gets hot add in the oil, cumin seeds, ginger, green chilli & asafoetida, stir & cook briefly over high flame.
Further add carrot, beetroot, french beans & green peas, stir well & cook over high flame for 2-3 minutes.
Then add all the powdered spices, salt, mix well & continue to cook over high flame for 1-2 minutes.
Once cooked, transfer the veggies into a large mixing bowl & let them cool down completely.
While the veggies are cooling down, take a large plate or tray & mash the potatoes in them using a potato masher.
Once the veggies have cooled down, add corn flour, breadcrumbs, mashed potatoes, salt, dry mango powder & fresh coriander, mix all the ingredients well using your hands, you don’t have to mash or knead the mixture.
If you feel like there is not enough binding then you can add more breadcrumbs as required, to check if the mixture is ready take a small portion of the mixture & press it, if it binds & holds its shape perfectly then your mixture is ready to be shaped.
To shape the railway cutlets, take a medium sized portion of the mixture & form it into a roundel, once you have the roundel form it into a droplet shape using your palms & then press it in a single stroke to form the cutlet, shape all the cutlets similarly.
Make the slurry for crumbing by adding refined flour, corn flour, salt & water as required while whisking continuously to form a semi-thin slurry.
Add breadcrumbs as required in a tray or a plate & season them with salt.
Add the shaped cutlet into the slurry & coat it well with the slurry, then take it out from the bowl using a fork & let the excess slurry drip off.
Place the cutlet in the breadcrumbs & cover it well with the breadcrumbs, make sure that an even layer of the breadcrumbs is applied, coat all the cutlets similarly.
To fry the cutlets heat oil until it gets moderately hot (165 C), then drop the cutlets in the oil carefully & fry over medium high flame until golden brown & crispy.
Once fried transfer them into a sieve so that all the excess oil drips off.
Your railway cutlets are ready, serve them hot with bread slices, butter & ketchup.


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Chapters
Intro 0:00
Cutlet Mixture 0:45
Crumbing 4:39
Frying 7:00
Plating 7:51
Outro 8:48