Railway Style Veg Cutlets
Veg Cutlets or Veg croquettes are a crispy tea time snack that everyone will love. Made with a potato beetroot filling and a vermicelli coating, these are crispy outside and really flavourful inside.
Servings: 6 people
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.
Video
Nutrition
Calories: 316kcal | Carbohydrates: 52g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1270mg | Potassium: 650mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2371IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 2mg