Railway Style Veg Cutlets

Ingredients

• 3 medium Potatoes
• 1/2 Cup Carrots
• 1/4 Cup Green Beans
• 1 small Beetroot
• 1/4 Cup Green Peas
• 1 Cup Water
• 1/2 - 3/4 Cup Poha or Flattened Rice (soaked (sub with same amount breadcrumbs))
• 1 Tablespoon Corn Flour
• 1 Teaspoon Black pepper powder
• 1 Teaspoon Chaat Masala
• 1/2 Teaspoon Cumin powder
• 1 1/2 Teaspoon Red chilli powder
• 1 1/2 Teaspoon Salt
• 1/4 - 1/2 Cup Roasted Vermicelli
• Oil for frying (approx 1.5-2 cups)
• 1/4 Cup Coriander leaves
• 1/4 Cup Mint leaves
• 1-2 Green Chillies
• 3-4 Cloves Garlic
• 1 inch Ginger (cut into chunks)
• 1/4 Cup Maida
• 4-5 Tablespoons Water
• 1/2 Cup Coriander Leaves
• 1/4 Cup Mint Leaves
• 2 Tablespoons Raw Mango (green mango)
• 1 Green Chilli
• 1 Teaspoon Cumin Seeds
• 1/2 - 1 Teaspoon Salt
• 1/2 Teaspoon Sugar
• 1-2 Tablespoons Water

Instructions

1. 1

   --- Potato Mix ---

2. 2

   Pressure Cook vegetables: 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.

3. 3

   Mash: 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.

4. 4

   Mix: Add the ground masala, corn flour, black pepper powder, chaat masala, chilli powder, cumin powder and salt. Mix everything and combine well.

5. 5

   --- Ground Masala ---

6. 6

   Grind: Add all the ingredients into a food processor or mixer and blend to a coarse paste. Ensure the mix is lump free. Keep aside.

7. 7

   --- Slurry ---

8. 8

   Mix: Combine all purpose flour and water to prepare a slightly thin mix. Keep aside.

9. 9

   --- Cutlets ---

10. 10

    Shape 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.

11. 11

    Crumb cutlets: 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.

12. 12

    Freeze: 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.

13. 13

    Deep fry: Meanwhile, add oil to a kadai or frying pan and let it heat up for frying the cutlets.

14. 14

    Serve: Vegetable cutlets are ready, serve them hot with chutney or ketchup!

15. 15

    --- Chutney ---

16. 16

    Grind 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.