SAUTE WELL

firstly, in a pan heat 2 tbsp oil. saute 2 chilli and 1 inch ginger for a minute

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BEETROOT - 1 CUP

add 1 cup carrot, 1 cup beans, 1 cup peas and 1 cup beetroot

2

SHRINKS SLIGHTLY

saute for 2 minutes, or until vegetables shrink slightly

3

CHILLI POWDER - 1 TSP

further add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, ½ tsp pepper powder and ¾ tsp salt.

4

COOKED WELL

saute until the spices are well combined and vegetables are almost cooked

5

COOL COMPLETELY

transfer into a large bowl and cool completely.

6

POTATO - 2 BOILED

furthermore, add 2 potato, 2 tsp lemon juice and mix well.

7

WELL COMBINED

squeeze and mix the mixture well.

8

BREADCRUMBS 

now add ½ cup breadcrumbs and 2 tbsp coriander

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SOFT DOUGH

mix well forming a soft mixture. breadcrumbs help to absorb the moisture and holds shape without breaking while frying.

10

SHAPE ROUND

grease hands with oil and pinch a ball sized dough

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CUTLET  SHAPED

roll and shape to a leaf-shaped or shape of your choice. keep aside

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MAIDA - HALF CUP

to prepare the slurry, in a small bowl take ½ cup maida, ¼ cup corn flour, ½ tsp chilli flakes and ½ tsp salt

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SMOOTH SLURRY

adding ½ cup water or more and prepare a smooth lump-free slurry.

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ROLL IN BREADCRUMBS

dip the cutlet into the slurry and coat it with bread crumbs. you can double coat for crisper coating.

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DEEP FRY - HOT OIL

deep fry in hot oil keeping the flame on medium

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STIR OCCASIONALLY

stir and fry both sides until the cutlet turns golden brown and crisp.

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DRAIN OFF

stir and fry both sides until the cutlet turns golden brown and crisp.

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READY TO EAT

finally, enjoy railway cutlet with green chutney or tomato sauce

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