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Veg Cutlets served in a blue bowl with green chutney and ketchup
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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.
Course Snacks & Appetizers
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Calories 316kcal
Author Richa

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