Railway Road Cutlets

In a pan, heat 2 tbsp oil and sauté 2 chilli and 1 inch ginger for a minute.

Add 1 cup carrot, 1 cup beans, 1 cup peas, and 1 cup beetroot. Sauté for 2 minutes, or until vegetables shrink slightly.

Add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, ½ tsp pepper powder, and ¾ tsp salt. Sauté until the spices are well combined and vegetables are almost cooked.

Transfer into a large bowl and cool completely.

Add 2 potato, 2 tsp lemon juice and mix well. Squeeze and mix the mixture well.

Add ½ cup breadcrumbs and 2 tbsp coriander. Mix well forming a soft mixture.

Grease hands with oil and pinch a ball-sized dough. Roll and shape to a leaf-shaped or shape of your choice. Keep aside.

To prepare the slurry, in a small bowl take ½ cup maida, ¼ cup corn flour, ½ tsp chilli flakes, and ½ tsp salt. Add ½ cup water or more and prepare a smooth lump-free slurry.

Dip the cutlet into the slurry and coat it with breadcrumbs. You can double coat for a crisper coating.

Deep fry in hot oil keeping the flame on medium. Stir and fry both sides until the cutlet turns golden brown and crisp.

Drain off the cutlet over the kitchen towel to remove excess oil.

Finally, enjoy railway cutlet with green chutney or tomato sauce.