These super crispy veg cutlets are inspired by the beetroot cutlets we would get on Indian Railways. These are the perfect breakfast or tea time snack - crunchy vermicelli layer with a potato beetroot cutlet mixture inside. See my tips on how to make the potato filling, how to make cutlets, and how to make them super crispy!
1990s flashback: My family and I would go on holidays and we’d take the train of course. Lots of homemade snacks packed for the journey, but we’d always buy breakfast from the pantry - soggy beetroot veg cutlets, soft bread, butter and cheap ketchup. I wouldn't call them tasty now, but there was something about those cutlets back then which was irresistible!
This vegetable cutlet recipe is largely based on my memories of eating those railway style cutlets. Cutlets are not very different from vegetable croquettes with a potato filling inside. I’ve shared my tips on how to get that super crispy outside layer on cutlets without breadcrumbs. Trust me, every bite is crunchy. Cutlets make for a great evening snack, especially when it’s raining! You can also whip them up for road trips and even a snacky breakfast once in a while.
Veggie Loaded Potato Filling
Vegetarian cutlets are, to a large extent, a healthy snack because they’re LOADED with veggies. Cutlets are a great way to use up any leftover veggies you have at home. We’ve used boiled potatoes, beetroot, beans, carrots, and green peas. But if you have some leftover cabbage or cauliflower, go right ahead and use them too. The veggies are boiled and mixed together with spices, ginger garlic, fresh coriander and mint leaves. Potatoes, poha and cornflour act as binding agents for these cutlets. I prefer this combination to breadcrumbs sometimes.
- Pressure cooking is the fastest way to cook root vegetables like beets, potatoes and carrots and makes them easy to mash later
- The green paste is a fantastic way to add flavour. When you grind together ginger, garlic, chillies, mint and coriander, magic happens!
- Unconventional binding agents like poha and cornflour are my preferred choice for cutlets. These keep the cutlets from drying out, while making sure they don't fall apart
- Don't mash the veggies too smooth. A little texture and chunkiness is nice to bite into
Shaping Cutlets
The potato beetroot mixture along with the binding agents makes this mixture really easy to handle while shaping cutlets.
- Rub a little oil on your hands while shaping these to keep the mixture from sticking to your hands
- Coat: To get that crunchy outer layer, the cutlets are dipped in refined flour (maida) slurry and then coated in roasted crushed vermicelli. The flour slurry acts as a binding agent and keeps the shape of the cutlet. The roasted vermicelli is a great substitute for breadcrumbs!
- Freezing the cutlets for 10 minutes is another way to 'set' them so they don't fall apart while frying. This step is not mandatory but helpful
Top Tips To Make Great Cutlets
- If the potato and vegetable filling feels too moist, add a little more poha and cornflour. The cutlets should hold their shape when you try to form them in your hands
- Grease your palms with oil before rolling the cutlets so they don’t stick
- Keeping your shaped cutlets in the deep freezer for a few minutes helps them hold their shape better while deep frying
- Make sure the refined flour slurry is completely lump-free before dipping the cutlets in it. The slurry should not be very thick
- These cutlets are deep-fried. Use a deep dish for deep frying and make sure the oil is hot before frying the cutlets
- You can also air fry these cutlets for 8 minutes at 200 C. This is definitely a healthier option in which you don't need to use any oil
- Oblong-shaped cutlets should not be more than an inch thick in width. However, get creative and make round or triangle or even heart-shaped cutlets! ♥
Serve hot and crispy Vegetable Cutlets with tomato ketchup or Green Coriander Chutney!
More Fun Snack Recipes
- Masala Vada
- Punjabi Samosa
- Paneer Pakoras
- Aloo Paneer Tikkis
- Crispy Veg Nuggets
- Crispy Veg Pakoras
- Mexican Corn Fritters
- Sabudana Paneer Vada
Watch the Video
Railway Style Veg Cutlets
Ingredients
Potato Mix
- 3 medium Potatoes
- ½ Cup Carrots
- ¼ Cup Green Beans
- 1 small Beetroot
- ¼ Cup Green Peas
- 1 Cup Water
- ½ - ¾ Cup Poha or Flattened Rice soaked (sub with same amount breadcrumbs)
- 1 Tablespoon Corn Flour
- 1 Teaspoon Black pepper powder
- 1 Teaspoon Chaat Masala
- ½ Teaspoon Cumin powder
- 1 ½ Teaspoon Red chilli powder
- 1 ½ Teaspoon Salt
- ¼ - ½ Cup Roasted Vermicelli
- Oil for frying approx 1.5-2 cups
Ground Masala
- ¼ Cup Coriander leaves
- ¼ Cup Mint leaves
- 1-2 Green Chillies
- 3-4 Cloves Garlic
- 1 inch Ginger cut into chunks
Slurry
- ¼ Cup Maida
- 4-5 Tablespoons Water
Chutney
- ½ Cup Coriander Leaves
- ¼ Cup Mint Leaves
- 2 Tablespoons Raw Mango green mango
- 1 Green Chilli
- 1 Teaspoon Cumin Seeds
- ½ - 1 Teaspoon Salt
- ½ Teaspoon Sugar
- 1-2 Tablespoons Water
Instructions
Potato Mix
- Add potato, carrot, beans, beetroot, green peas and one cup of water to a pressure cooker. Pressure cook for 10-15 minutes or until vegetables are fully cooked and tender.
- Drain the water and transfer the vegetables to a mixing bowl. Add poha or flattened rice and mash together. Do this while the vegetables are still warm.
- Add the ground masala, corn flour, black pepper powder, chaat masala, chilli powder, cumin powder and salt. Mix everything and combine well.
Ground Masala
- Add all the ingredients into a food processor or mixer and blend to a coarse paste. Ensure the mix is lump free. Keep aside.
Slurry
- Combine all purpose flour and water to prepare a slightly thin mix. Keep aside.
Cutlets
- Grease your palm with oil, take a spoonful of the potato mixture and roll like a ball while squeezing lightly to hold the shape, further roll between your palm to shape it like a cylinder.
- Dip the cutlets in the prepared slurry and ensure that it is well coated. Roll and coat the shaped cutlets with roasted vermicelli. Once done, freeze for 10 minutes.
- Remove the cutlets from the freezer. Carefully drop them into the hot oil one by one. Fry on medium high heat for 3-4 minutes or until golden brown.
- Meanwhile, add oil to a kadai or frying pan and let it heat up for frying the cutlets.
- Vegetable cutlets are ready, serve them hot with chutney or ketchup!
Chutney
- Add all the ingredients into a food processor or mixer grinder and blend into a coarse wet paste. It should have the slightly thick consistency of chutney.
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