Railway Cutlets Recipe

Boil potatoes and vegetables

Place cubed potatoes in a pot, cover with water and add 1/2 tsp salt. Bring to a boil and simmer 10–12 minutes until potatoes are tender. Drain and return to the pot. Separately, blanch or microwave the frozen mixed vegetables until just tender (about 2–3 minutes) and drain well.

Mash and mix

While potatoes are hot, mash thoroughly until smooth with no large lumps. Fold in the drained mixed vegetables, chopped onion, green chilies and chopped cilantro. Spread on a plate and allow to cool slightly (10 minutes) so mixture is easier to shape.

In a small bowl mix ginger paste, garlic paste, turmeric, red chili powder, garam masala, chat masala, amchur and remaining 1 tsp salt. Add this spice mix to the warm mashed potato-vegetable mixture. Combine thoroughly, tasting and adjusting salt or chili as needed. The mixture should hold shape when pressed; if too wet, add 1–2 tbs extra breadcrumbs.

Prepare binding and coating

Whisk eggs in a shallow bowl. In a separate bowl combine maida and cornstarch. In another plate spread remaining bread crumbs for final coating. Make a thin slurry with 3 tbs water and 1 tbs maida (from the maida bowl) if needed to help crumbs adhere.

Shape cutlets

Divide the potato mixture into 12 equal portions (about 2–3 tbsp each). With lightly oiled hands, shape each portion into a round or slightly flattened oblong patty (about 2.5–3 inches diameter).

Coat cutlets

Roll each patty first in the maida-cornstarch mix (dust off excess), dip into the whisked egg, then press into the bread crumbs so they are evenly coated. For extra crispness, repeat egg and breadcrumb step once more.

Heat oil in a heavy skillet over medium heat (about 170–180°C / moderate). Add cutlets in a single layer without crowding. Shallow-fry 3–4 minutes per side until golden brown and crisp. Adjust heat so they brown evenly and don't burn; flip carefully with a spatula. Transfer to paper towels to drain.

Serve hot with lemon wedges and mint-coriander chutney or ketchup. Railway cutlets are best enjoyed immediately but can be kept warm in a 120°C oven for 10–15 minutes if making a batch.