VEG. CUTLETS (RAILWAY STYLE)

Crispy on the outside, soft and flavourful inside, these Railway-Style Veg Cutlets are a nostalgic Indian snack made with potatoes and colourful vegetables. The combination of beetroot, carrot and green peas gives them a beautiful colour, while roasted cumin, aamchur and green chilli add a delicious balance of spice and tanginess.

These cutlets are perfect with a cup of hot chai, tomato ketchup or green chutney and make a wonderful evening snack, party appetiser or tiffin option.

My Recipe Note:

These Railway-Style Veg Cutlets are my simple homemade take on the classic railway-style snack. While many traditional versions sauté the vegetables in a little oil before making the cutlet mixture, I skipped that step and used finely grated carrot and beetroot along with boiled peas and mashed potatoes. This makes the preparation simpler while still giving the cutlets a deliciously crispy exterior and soft, flavourful centre.

Preparation: 25 minutes
Cooking: 20 minutes
Total Time: 45 minutes
Servings: 10–12 cutlets
Cuisine: Indian
Course: Snack / Appetizer
Cooking Method: Deep Fried

Ingredients:

For the Cutlet Mixture:

2 cups boiled and mashed potatoes
½ cup boiled green peas
½ cup grated carrot
½ cup grated beetroot
¼ cup finely chopped coriander
1–2 tsp green chilli paste, or as per taste
½ tsp red chilli powder
1 tsp roasted cumin powder
1 tsp aamchur powder
¼ tsp turmeric powder
Salt to taste

For Coating:

½ cup bread crumbs, or as required
½ cup water
2–3 tbsp all-purpose flour (maida) or cornflour, for slurry
Oil, for deep frying

Method:

Prepare the vegetables:

Boil the potatoes and green peas until cooked. Peel and mash the potatoes well. Lightly mash the green peas as well.

Prepare the mixture:

In a large mixing bowl, combine mashed potatoes, boiled peas, grated carrot, grated beetroot and coriander.

Add the spices:

Add green chilli paste, red chilli powder, roasted cumin powder, aamchur powder, turmeric and salt. Mix everything thoroughly until you get a soft, well-combined mixture.

Shape the cutlets:

Take a portion of the mixture and shape it into round, oval or slightly flattened cutlets. Keep the size uniform so they cook evenly.

Prepare the slurry:

Mix maida or cornflour with water to make a smooth, lump-free slurry of medium consistency.

Coat the cutlets:

Dip each cutlet gently into the slurry, making sure it is coated evenly. Immediately roll it in bread crumbs and lightly press so the crumbs adhere well.

Deep fry:

Heat oil in a kadai over medium heat. Once hot, gently slide in the coated cutlets. Fry in batches without overcrowding the kadai.
Fry until the cutlets turn crisp and golden brown on all sides. Remove and place on a kitchen towel to drain excess oil.

Serve hot with green chutney and tomato ketchup, along with a cup of masala chai.

Tips & Notes:

No-sauté version: I have not sautéed the grated carrot and beetroot before adding them to the mixture. This makes the recipe simpler and quicker.

Traditionally, in many versions of vegetable cutlets, the vegetables are sautéed in a little oil before combining them with the potatoes.

Sautéing helps remove excess moisture and gives the vegetables a slightly deeper flavour.

Since this version uses raw grated carrot and beetroot, make sure they are finely grated and don’t contain excess moisture. You can gently squeeze out extra water if needed.

The potato mixture should be firm enough to hold its shape. If it feels too soft or sticky, add a little extra bread crumbs.

Chill the shaped cutlets for 15–20 minutes before frying if they feel delicate. This helps them hold their shape better.

Always fry on medium heat. If the oil is too hot, the coating can brown quickly while the cutlet remains soft inside.
Don’t overcrowd the kadai while frying.

For an extra-crispy coating, you can use fine bread crumbs or double-coat cutlets.

Serving Suggestions:

Serve these crispy veg cutlets with:

Green coriander chutney
Tomato ketchup
Sweet tamarind chutney
Masala chai

They are especially delicious as a monsoon evening snack.

Approximate Nutrition:

The following is an estimate per cutlet, assuming 12 cutlets and excluding the exact amount of oil absorbed during deep frying.

Nutrient Approx. per cutlet
Calories 90–110 kcal
Carbohydrates 14–17 g
Protein 2–3 g
Fat 3–5 g
Fibre 1.5–2 g

Note: Nutritional values will vary depending on the size of the cutlets, amount of bread crumbs and oil absorbed during frying.