Since this pandemic hit, all traveling has stopped. The other day I was sipping a cup of hot coffee with some pakoras (fitters) and enjoying the setting sun, when I suddenly felt like am sitting on a train and moving east while watching the sun set from the train's window far in the west. All those train journey memories started running down my spine.
One such memory that I had with traveling in rail coaches was the sound of those hawkers and vendors selling so many stuffs. "Chai, Chai .... .... .... Chai Garam Chai" (Tea, Tea .... .... ..... Hot cup of Tea), when the other shouted "Paani, Maaza, Frooti" (Water, Cold Drink, Juice) and the other "Cutlet ..... .... Veg. Cutlet, Egg Cutlet".
Veg. Cutlet came from continental cuisine which was learned by the East
Indians and South Indians. In fact today also you will find lot of
Bengali influence in many railway foods and also find South Indian touch
in many railway food, like the inclusion of beetroot into cutlets were
made by south Indians and today the beetroots are the main ingredient of
a good veg cutlet. Another main reason for including beetroot in veg
cutlet was because the Britishers were habituated seeing red color in
their meat cutlets. The reddish pink color from beetroot gave the
Britishers the same meat filled feeling.
Thus today I am sharing with you an unique recipe of Vegetarian (Veg) Cutlet. This is not just any veg. cutlet, if you follow my instructions and cook it as it should be then you will realize that it gives a taste of exactly what is being made by local railway vendors or in the railway pantry cars.
So what are you waiting for. Let's Begin.....
Ingredients and Steps to make Railway Veg. Cutlet:
Take a chopping board.
- Chop 1 carrot (peeled, small diced)
- Chop 2 - 3 green chillies (fine chopped)
- Chop 1" ginger (fine chopped)
- Chop 1 beetroot (peeled, small diced - must use ingredient)
- Chop 5 - 10 french beans (small diced)
Heat up a pan.
- Add 1 tbsp oil
Fry the chillies and ginger first.
- Add beetroot and carrots
Fry them for 2 minutes while tossing.
- Add salt to taste
- Add little water (if required)
- Add french beans
- Add 1/4 cup green peas
(TIP: Add the above two ingredients at the end and they are not to be cooked much as green color wears out quickly in hot oil, so to retain their color and texture we add them at the end.)
Cook for another 1 minute only.
- Add 1/2 tsp turmeric powder
- Add 1 tsp red chilli powder
Mix well.
- Add 2 cup boiled potatoes (mashed)
Mix and cook well. You will see the mixture will bind together and look like a sticky dough.
Take them out on a plate, let it cool down in room temperature then keep it in the fridge to refrigerate for 15 - 30 minutes.
Once cooling is done. Take 3 bowls.
In the first bowl,
- Put the vegetable mixture
- Add 1/4 cup bread crumbs
- Add 2 tbsp coriander leaves (fine chopped)
Mix well and make even size golf balls sized balls with the mixture.
Keep it aside.
In the second bowl,
- Add 1/2 cup refined flour (maida)
- Add 1 tsp red chilli powder (for color - degi mirch)
- Add little water
Whisk it well, to form a semi thin batter for coating.
In the third bowl,
- Put 1 - 2 cup white bread crumbs.
Keep bowl two and three side by side.
Dip the vegetable balls in the second bowl which has the thin batter, take it out and using another hand dip the batter covered balls in the third bowl which has bread crumbs.
Roll the balls properly so that the bread crumbs coats evenly on all sides and while doing so press and flatten the balls to give it a more of a cutlet shape (heart shape or tapering on one side and round on the other side).
Heat up a pan with some oil.
You can sallow fry or deep fry the cutlets until evenly golden brown from all sides.
If you are deep frying then keep the flames on medium.
Garnish with some onion rings and coriander sprigs.
Serve them with tomato ketchup and mustard sauce.
Veg Cutlet is ready.
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