Saturday, September 20, 2008

Flying Rani Cutlet

I think Indian Railways should publish a cookbook about all the delicious food served on the different trains. We used to go to different destinations and travelled by Udyan Express, Shatabdi, Paschim, Rajdhani, Sayaji Express, Konkan Railway...Every train used to have its own speciality. Since I travelled by Flying Rani the most, I do remember perfectly what all goodies are served there. Flying Rani - A double decker fast train - takes you from Mumbai to Surat. It is a lifeline of many officer goers & angadias who travel from South Gujarat to Mumbai for their daily bread & butter. Let's talk about food.

You get sukha bhel - bhel without chutneys, chana daal - fried chana daal mixed with onions and lemons, just superb Shreeji Khaman (dhokla), fresh coconuts (at Dahanu), sweetest chickoos ( at Gholwad), and some nature's bounty like sweet bundles of lemongrass together with mint leaves (lemongrass - paati cha in Gujarati, gavti chaha in Marathi), starfruit - Karambole, & of course, you get this cutlet.

This is just my own version based on the memories. One unique thing about this cutlet was generous use of Kasoori methi. It added such a wonderful flavor. I made my own changes like I shallow fried it instead of deep frying it. I used Panco breadcrumbs, and I also added some paneer.

Flying Rani Cutlet


3 medium potatoes, peeled

1 carrot, peeled

1/2 cup green peas

1/2 cup paneer/Indian cottage cheese

1 tbsp besan/chickpea flour

1/2 tsp chaat masala

1 tbsp kasoori methi, crushed by hand

1 tsp lemon juice

salt to taste

1/2 tsp chili powder

1/2 tsp turmeric powder

Grind to a fine paste

1/4 cup cilantro

1" ginger

2 green chilies

2 cloves garlic

To dredge

panco or any bread crumbs (as needed)

2 tsp kasoori methi, crushed by hand

Oil to shallow fry


1. Pressure cook potatoes, carrots and peas. Mash potatoes & carrots. Mash peas slightly.

2. Mix boiled veggies with paneer, green paste, salt, chaat masala, lemon juice, chili powder, kasoori methi & turmeric powder.

3. Shape into oblong cutlets

4. Heat oil in a frying pan.

5. Mix the breadcrumbs with the kasoori methi.

6. Dredge the cutlets gently in the breadcrumbs mixture and shallow fry till browned on both sides.

7. Serve hot with tomato ketchup.

Note -

1. Panco - Japanese breadcrumbs - is supposed to make fried food crunchier. Use regular breadcrumbs if you can't find panco.

2. Use more or less chili powder based on your preference.


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