Chefstoppe || Indian Railways Veg Cutlet Sandwich

Prep Time

15 mins
Cook Time

25 mins
Serving
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Ingredients

Grocery List

4 bread slices

2 tsp butter

2 tsp tomato ketchup

2 tsp oil

1/4 cup finely chopped onions

1/4 cup finely chopped carrot

1/4 cup finely chopped french beans

1/2 cup green peas

1 cup boiled and mashed potatoes

1 tsp ginger-green chilli paste

2 tbsp finely chopped coriander (dhania)

1/8 tsp turmeric powder (haldi)

1/4 tsp chilli powder

salt to taste

1 tbsp plain flour (maida)

semolina (rava / sooji) for rolling

oil for deep-frying

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Source : tarladalal

Direction

How To Prepare?

1. Heat the oil in a deep non-stick pan
add the onions
ginger- green chilli paste and sauté on medium flame for 1 minute.
2. Add the carrot
french beans
green peas
mix well and cover with a lid and cook on medium flame for 6 to 8 minutes
while stirring occasionally.
3. Add the potatoes
coriander
turmeric powder
chilli powder and salt
mix well and cook on medium flame for 5 minutes
while stirring occasionally.
4. Transfer the mixture on a large plate and let it cool completely. Add plain flour and mix well.
5. Divide the mixture into 4 equal portions and shape each portion into a 50 mm. (2”) round cutlet.
6. Roll each cutlet in the semolina till it is evenly coated from all the sides.
7. Heat the oil in a deep non-stick pan and deep-fry 2 cutlets at a time till it turns golden brown in colour from both the sides. Drain on absorbent paper. Keep aside.
8. Place a bread slice on a clean
dry surface and spread ½ tsp of butter evenly over it.
9. Spread ½ tsp of tomato ketchup on the buttered bread slice.
10. Cut the cutlet into half and place it on one side of the buttered-tomato ketchup bread slice.
11. Carefully fold one end of the bread slice over the other and press it lightly to make a sandwich.
12. Repeat steps 1 to 4 to make 3 more sandwiches.
13. Serve immediately.