The Indian Railways Veg Cutlet Sandwich is part-and-parcel of the travel memories of those who travel by Indian Railways. It is a go-to or comfort food for many frequent travellers, and warms their souls when travelling across the country! The deep-fried Cutlet offers a chunky bite of roughly-smashed veggies coated in semolina. The cutlet may be shaped in different ways round, oblong or heart-shaped, but make sure you shape it firmly so that it does not separate while frying. You need to take care of multiple factors when deep-frying these cutlets the temperature of the oil must be maintained properly, and you should fry only one or two cutlets at a time. Avoid turning the cutlets frequently while frying. Sounds like a lot of care is needed to make it but this droolworthy snack is surely worth it! These yummy cutlets are usually served with bread, butter and tomato ketchup. You can make them into a proper sandwich as shown here, by placing the cutlets between buttered, ketchup-lined bread slices, to make a scrumptious snack!
|Tomato ketchup||2 Teaspoon|
|Oil||1/2 Liter (plus 2 tsp extra for frying the vegetables)|
|Finely chopped onions||1/4 Cup (4 tbs)|
|Finely chopped carrot||1/4 Cup (4 tbs)|
|Finely chopped french beans||1/4 Cup (4 tbs)|
|Green peas||1/2 Cup (8 tbs)|
|Boiled mashed potatoes||1 Cup (16 tbs)|
|Ginger green chili paste||1 Teaspoon|
|Finely chopped coriander||2 Tablespoon (dhania)|
|Turmeric powder||1/8 Teaspoon (haldi)|
|Chilli powder||1/4 Teaspoon|
|Plain flour||1 Tablespoon (maida)|
|Semolina||1 Cup (16 tbs) (rava / sooji for rolling)|
1. Heat the oil in a deep non-stick pan, add the onions, ginger- green chilli paste and sauté on medium flame for 1 minute.
2. Add the carrot, french beans, green peas, mix well and cover with a lid and cook on medium flame for 6 to 8 minutes, while stirring occasionally.
3. Add the potatoes, coriander, turmeric powder, chilli powder and salt, mix well and cook on medium flame for 5 minutes, while stirring occasionally.
4. Transfer the mixture on a large plate and let it cool completely. Add plain flour and mix well.
5. Divide the mixture into 4 equal portions and shape each portion into a 50 mm. (2”) round cutlet.
6. Roll each cutlet in the semolina till it is evenly coated from all the sides.
7. Heat the oil in a deep non-stick pan and deep-fry 2 cutlets at a time till it turns golden brown in colour from both the sides. Drain on absorbent paper. Keep aside.
1. Place a bread slice on a clean, dry surface and spread ½ tsp of butter evenly over it.
2. Spread ½ tsp of tomato ketchup on the buttered bread slice.
3. Cut the cutlet into half and place it on one side of the buttered-tomato ketchup bread slice.
4. Carefully fold one end of the bread slice over the other and press it lightly to make a sandwich.
5. Repeat steps 1 to 4 to make 3 more sandwiches.
6. Serve immediately.