Indian Railways Veg Cutlet Sandwich

by Tarla Dalal

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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!

You can also try other snacks like the Pav Bhaji Sandwich or Soya and Green Peas Cutlet

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Indian Railways Veg Cutlet Sandwich recipe - How to make Indian Railways Veg Cutlet Sandwich

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Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins Makes 4 sandwiches
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Ingredients

4 bread slices
2 tsp butter
2 tsp tomato ketchup

For The Cutlet
2 tsp oil
1/4 cup finely chopped onions
1/4 cup finely chopped carrot
1/4 cup finely chopped french beans
1/2 cup green peas
1 cup 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
For the cutlet

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.