How to make Railway Vegetable Cutlet-SK Khazana -

Beetroot gives a lovely red culour to these delicious vegetable cutlets

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : French beans (फ्रेंच बीन्स), Green peas (हरे मटर)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Railway Vegetable Cutlet-SK Khazana checkout Vegetable Seekh Kabab, Green Beans With Thai Style Sesame Chilli Sauce. You can also find more Snacks and Starters recipes like Piri Piri Paneer Corn Upma Twisted Cinnamon Donuts Rassawala Khaman Dhokla

Railway Vegetable Cutlet-SK Khazana

Railway Vegetable Cutlet-SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Railway Vegetable Cutlet-SK Khazana Recipe

  • French beans blanched and finely chopped 8-10

  • Green peas blanched and crushed 1/2 cup

  • Medium beetroot peeled and gratMed 1

  • Medium potatoes boiled and peeled 4

  • Oil 1 tablespo to shallow fry

  • Cumin seeds 1/2 to taste

  • Ginger finely chopped 1 teaspoon

  • Green chillies finely chopped 1 teaspoon

  • Medium onion finely chopped 1

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves finely chopped 1 tablespoon

  • Dried breadcrumbs for coating

  • Lemon wedge for garnish

  • Fresh mint sprig for garnish

Method

Step 1

Heat oil in a non-stick pan. Add cumin seeds and sauté till seeds change colour.

Step 2

Add ginger, green chillies and onion, mix and sauté till onions turn translucent.

Step 3

Add French beans, green peas, beetroot, salt and chilli powder, mix well and cook for 2-3 minutes.

Step 4

Put potatoes in a bowl. Add salt and mash well. Add cooked vegetables, lemon juice and coriander leaves and mix well.

Step 5

Divide the mixture into equal portions, shape them into balls and coat with breadcrumbs.

Step 6

Take some dried breadcrumbs on a plate, keep a heart shaped cookie cutter over them, place a potato mixture ball in it and press to make heart shaped cutlet. Coat once again with breadcrumbs.

Step 7

Heat some oil on a non-stick tawa. Place cutlets on it and shallow-fry, turning sides, till golden brown and evenly cooked on both sides.

Step 8

Arrange them on serving platter, garnish with lemon wedge and mint sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.