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Indian Railways Veg Cutlet Sandwich recipe | Train Cutlet | Railway Style Vegetable Cutlets |
Tarla Dalal
18 June, 2018
Table of Content
About Indian Railways Veg Cutlet Sandwich
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Ingredients
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Methods
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Making Indian Railways Veg Cutlet Sandwich
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How to proceed
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Nutrient values
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Indian Railways Veg Cutlet Sandwich recipe | Train Cutlet | Railway Style Vegetable Cutlets |
The Indian Railways Veg Cutlet Sandwich is more than just a meal; it's an integral part of the travel memories for countless individuals who journey by Indian Railways. This sandwich has become a go-to or comfort food for many frequent travelers, serving as a warm, soul-comforting bite as they traverse the diverse landscapes of India. Its simple yet satisfying nature evokes a sense of nostalgia and familiarity, making it a quintessential part of the train travel experience.
At the heart of this delightful sandwich is the deep-fried Cutlet, which offers a chunky bite of roughly-smashed veggies encased in a crispy semolina coating. While the cutlet can be molded into various shapes such as round, oblong, or even heart-shaped, the key is to ensure it is shaped firmly. This firmness is crucial to prevent the cutlet from falling apart during the deep-frying process, ensuring a perfectly intact and delicious result.
To create the flavorful cutlet, you will need a combination of fresh vegetables and aromatic spices. The main ingredients for the cutlet include oil, finely chopped onion, finely chopped carrot, finely chopped french beans, green peas, boiled and mashed potatoes, ginger-green chilli paste, finely chopped coriander (dhania), turmeric powder (haldi), chilli powder, and salt to taste. A touch of plain flour (maida) is added as a binding agent, and semolina (rava / sooji) is used for rolling to achieve that signature crispy exterior.
The preparation of the cutlets involves a careful process. First, onions and ginger-green chilli paste are sautéed in oil. Then, the chopped carrot, french beans, and green peas are added and cooked until tender. Next, the boiled and mashed potatoes, coriander, turmeric powder, chilli powder, and salt are mixed in and cooked briefly. Once cooled, plain flour is incorporated, and the mixture is divided and shaped into round cutlets. Each cutlet is then rolled in semolina until evenly coated before being deep-fried in hot oil until golden brown, ensuring a crispy finish.
Deep-frying these cutlets requires attention to detail. It's essential to maintain the proper temperature of the oil and to fry only one or two cutlets at a time to prevent overcrowding and maintain oil temperature. Additionally, avoid turning the cutlets frequently while they are frying, allowing them to form a stable crust. Although it may seem like a meticulous process, the effort is undoubtedly worth it for this droolworthy snack.
Once the cutlets are ready, assembling the Indian Railways Veg Cutlet Sandwich is straightforward. You will need bread slices, butter, and tomato ketchup. Begin by spreading butter evenly on a bread slice, followed by a layer of tomato ketchup. The hot, crispy cutlet is then cut in half and placed on one side of the prepared bread. Finally, the bread slice is carefully folded over the cutlet and pressed lightly to form a perfect sandwich. These yummy cutlets are most often served immediately in this classic sandwich form, making for a truly scrumptious snack.
Tags
Preparation Time
15 Mins
Cooking Time
25 Mins
Total Time
40 Mins
Makes
4 sandwiches
Ingredients
Main Ingredients
4 bread slices
2 tsp butter
2 tsp tomato ketchup
For The Cutlet
2 tsp oil
1/4 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped french beans
1/2 cup green peas
1 cup boiled and boiled and mashed potatoes
1 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
1/8 tsp turmeric powder (haldi)
1/4 tsp chilli powder
salt to taste
1 tbsp plain flour (maida)
semolina (rava / sooji) for rolling
oil for deep-frying
Method
- Heat the oil in a deep non-stick pan, add the onions, ginger- green chilli paste and sauté on medium flame for 1 minute.
- 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.
- Add the potatoes, coriander, turmeric powder, chilli powder and salt, mix well and cook on medium flame for 5 minutes, while stirring occasionally.
- Transfer the mixture on a large plate and let it cool completely. Add plain flour and mix well.
- Divide the mixture into 4 equal portions and shape each portion into a 50 mm. (2”) round cutlet.
- Roll each cutlet in the semolina till it is evenly coated from all the sides.
- 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.
How to proceed
- Place a bread slice on a clean, dry surface and spread ½ tsp of butter evenly over it.
- Spread ½ tsp of tomato ketchup on the buttered bread slice.
- Cut the cutlet into half and place it on one side of the buttered-tomato ketchup bread slice.
- Carefully fold one end of the bread slice over the other and press it lightly to make a sandwich.
- Repeat steps 1 to 4 to make 3 more sandwiches.
- Serve immediately.
Indian Railways Veg Cutlet Sandwich recipe | Train Cutlet | Railway Style Vegetable Cutlets | Video by Tarla Dalal
Indian Railways Veg Cutlet Sandwich recipe with step by step photos
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Heat the 2 tsp oil in a deep non-stick pan, add the 1/4 cup finely chopped onion, 1 tsp ginger-green chilli paste and sauté on medium flame for 1 minute.
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Add the 1/4 cup finely chopped carrot, 1/4 cup finely chopped french beans, 1/2 cup green peas, mix well and cover with a lid and cook on medium flame for 6 to 8 minutes, while stirring occasionally.
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Add the 1 cup boiled and boiled and mashed potatoes, 2 tbsp finely chopped coriander (dhania), 1/8 tsp turmeric powder (haldi), 1/4 tsp chilli powder and salt to taste, mix well and cook on medium flame for 5 minutes, while stirring occasionally.
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Transfer the mixture on a large plate and let it cool completely. Add 1 tbsp plain flour (maida) and mix well.
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Divide the mixture into 4 equal portions and shape each portion into a 50 mm. (2”) round cutlet.
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Roll each cutlet in the semolina (rava / sooji) till it is evenly coated from all the sides.
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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.
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Drain on absorbent paper. Keep aside.
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Place a bread slices on a clean, dry surface and spread ½ tsp of butter evenly over it.
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Spread ½ tsp of tomato ketchup on the buttered bread slice.
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Cut the cutlet into half and place it on one side of the buttered-tomato ketchup bread slice.
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Carefully fold one end of the bread slice over the other and press it lightly to make a sandwich.
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Repeat steps 1 to 4 to make 3 more sandwiches.
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Serve Indian Railways Veg Cutlet Sandwich recipe | Train Cutlet | Railway Style Vegetable Cutlets immediately.
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Nutrient values (Abbrv)per plate
| Energy | 148 cal |
| Protein | 4.1 g |
| Carbohydrates | 23.2 g |
| Fiber | 2.5 g |
| Fat | 4.5 g |
| Cholesterol | 3.8 mg |
| Sodium | 47 mg |
Click here to view Calories for Indian Railways Veg Cutlet Sandwich
The Nutrient info is complete
S.M.
May 30, 2025, 11:53 a.m.
I roll mine in rice flour as I’m GF.
tarla dalal
May 30, 2025, 11:53 a.m.
thanks for the feedback.
jdoshi612
Nov. 7, 2016, 4:41 p.m.
I am a frequent IRCTC traveler and I was always curious to know what they put in the cutlet. Thanks for the recipe. I will try it at home.
Lalit Thakkar
March 25, 2016, 11:36 p.m.
While I am now obsessed with the weekly recipes you have been sending on my email id regularly, the communications from you have stopped sending me the same since over four months. I continue to be a member on your mailing list as confirmed by you through a ''noreply'' message sent by you on my above email id. Please resume the mailing. Lalit Thakkar
