Go Back
Indian Railway Cutlet Recipe

Indian Railways Veg Cutlet Sandwich

The Indian Railways Veg Cutlet Sandwich, also known as a Train Cutlet, is a beloved comfort food that evokes nostalgic memories of train travel across India, combining spiced mashed vegetables with a crispy exterior and served in a sandwich. This recipe features a savory, deep-fried vegetable cutlet made with a mix of boiled potatoes, carrots, peas, and beans, seasoned with aromatic spices and served with buttered bread and tomato ketchup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Breakfast
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Bread slices: 4
  • Butter: 2 tsp 10 mL
  • Tomato ketchup: 2 tsp 10 mL
  • Oil: 2 tsp 10 mL
  • Onion: 1/4 cup 60 mL, finely chopped
  • Carrot: 1/4 cup 60 mL, finely chopped
  • French beans: 1/4 cup 60 mL, finely chopped
  • Green peas: 1/2 cup 120 mL
  • Potatoes: 1 cup 240 mL, boiled, mashed
  • Ginger-green chilli paste: 1 tsp 5 mL
  • Coriander dhania: 2 tbsp (30 mL), finely chopped
  • Turmeric powder haldi: 1/8 tsp (0.6 mL)
  • Chilli powder: 1/4 tsp 1.25 mL
  • Salt: to taste
  • Plain flour maida: 1 tbsp (15 mL)
  • Semolina rava / sooji: for coating

Equipment

  • Non-stick pan (deep)
  • Mixing bowls
  • Measuring spoons and cups
  • Spatula or wooden spoon
  • Plate for cooling
  • Absorbent paper (for draining fried cutlets)
  • Knife and cutting board

Method
 

  1. Heat 2 tsp oil in a deep non-stick pan over medium flame. Add 1/4 cup finely chopped onion and 1 tsp ginger-green chilli paste. Sauté for 1 minute.
  2. Add 1/4 cup finely chopped carrot, 1/4 cup finely chopped french beans, and 1/2 cup green peas. Cover with a lid and cook on medium flame for 6 to 8 minutes, stirring occasionally.
  3. Add 1 cup mashed boiled potatoes, 2 tbsp chopped coriander, 1/8 tsp turmeric powder, 1/4 tsp chilli powder, and salt to taste. Mix well and cook on medium flame for 5 minutes, stirring occasionally.
  4. Transfer the mixture to a large plate and let it cool completely. Then add 1 tbsp plain flour and mix well.
  5. Divide the mixture into 4 equal portions and shape each into a 50 mm (2”) round cutlet.
  6. Roll each cutlet in semolina (rava / sooji) until evenly coated on all sides.
  7. Heat oil in a deep non-stick pan. Deep-fry 2 cutlets at a time until golden brown on both sides.
  8. Drain on absorbent paper and keep aside.
  9. Place a bread slice on a clean, dry surface. Spread ½ tsp butter evenly over it.
  10. Spread ½ tsp tomato ketchup on the buttered bread slice.
  11. Cut the cutlet into half and place it on one side of the bread slice.
  12. Carefully fold one end of the bread slice over the other and press lightly to form a sandwich.
  13. Repeat steps 1 to 4 to make 3 more sandwiches.
  14. Serve immediately.

Notes

Safety Notes:
Ensure oil is heated to the correct temperature before frying to avoid splattering. Use a thermometer if available, and never leave hot oil unattended. Allow the mixture to cool completely before shaping to prevent the cutlets from falling apart during frying.
Substitutions:
Use any combination of boiled vegetables such as beetroot, cabbage, or zucchini. Replace semolina with breadcrumbs for a different texture. Use gluten-free flour if needed, though it may affect crispiness.
Storage:
Store leftover cutlets in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) for 10 minutes or in a skillet until crispy. The sandwich is best served fresh.
Pro Tips:
For a crispier coating, double-coat the cutlets by dipping them in the semolina slurry and then rolling in breadcrumbs before frying. Ensure the mixture is well-cooled before shaping to maintain its structure during frying. Use room temperature ingredients for better binding and even cooking.