Step 1: Prepare the Cutlet Mixture Base

In a large bowl, add 2 cups of boiled and grated potatoes.

Step 2: Add Beetroot

Add 1 cup of grated beetroot to the potatoes. You can also chop the beetroot finely in a chopper.

Step 3: Incorporate Carrots

Add 1/2 cup of finely chopped carrots to the mixture.

Step 4: Add Cabbage

Add 1/2 cup of finely chopped cabbage.

Step 5: Include Spring Onion

Add 1/2 cup of finely chopped spring onion. Normal onions can be used as an alternative.

Step 6: Add Herbs and Spice

Add 1/4 cup of chopped coriander and 1 tablespoon of chopped green chilies.

Step 7: Add Paneer/Tofu

Add 1/2 cup of crumbled paneer or tofu to the mixture.

Step 8: Add Soaked Poha

Add 1 cup of soaked poha (flattened rice). Poha acts as a binder and helps make the cutlets crispy and tasty.

Step 9: Season with Ajwain

Add 1/2 teaspoon of ajwain (carom seeds).

Step 10: Add Salt

Add 1 teaspoon of salt (or adjust to your taste).

Step 11: Add Garam Masala

Add 1 teaspoon of garam masala.

Step 12: Add Black Pepper

Add 1/2 teaspoon of black pepper powder.

Step 13: Add Cumin Powder

Add 1/2 teaspoon of cumin powder.

Step 14: Add Chili Flakes

Add 1/2 teaspoon of chili flakes if you prefer a spicier taste.

Step 15: Add Sesame Seeds

Add 1/2 teaspoon of roasted sesame seeds.

Step 16: Add Kasoori Methi

Add 1 teaspoon of kasoori methi (dried fenugreek leaves) for flavor.

Step 17: Add Ginger-Garlic Paste

Add 1 tablespoon of ginger-garlic paste.

Step 18: Add Lemon Juice

Add 2 teaspoons of lemon juice for tanginess.

Step 19: Add Chaat Masala

Add 1 teaspoon of chaat masala.

Step 20: Mix All Ingredients

Mix all the vegetables and spices thoroughly by hand until well combined. All vegetables are raw except the potatoes.

Step 21: Adjust Consistency (Optional)

If the mixture feels too soft, add more soaked poha and mix again to achieve a firmer consistency.

Step 22: Shape the Cutlets

Grease your palms with a little oil. Take a portion of the mixture and shape it into an oval cutlet or a round tikki.

Step 23: Prepare All Cutlets

Repeat the shaping process for the remaining mixture until all cutlets are formed. You can place them in the freezer for 15-20 minutes to set, if desired.

Step 24: Prepare Flour Batter

In a separate bowl, combine 3 tablespoons of all-purpose flour, approximately 1/2 cup of water, 1/4 teaspoon of salt, and 1/4 teaspoon of chili flakes. Mix well to form a thick, smooth batter.

Step 25: Prepare Dry Coating

In a third bowl, combine 1 cup of breadcrumbs and 1 cup of ground cornflakes. Mix thoroughly.

Step 26: Coat Cutlets with Batter

Dip each shaped cutlet into the flour batter, ensuring it's fully coated by spreading the batter with a spoon.

Step 27: Coat Cutlets with Breadcrumbs

Carefully remove the battered cutlet and roll it in the breadcrumb and cornflake mixture, ensuring it's fully covered. Gently press the cutlet with your hands to secure the coating.

Step 28: Finish Coating All Cutlets

Place the coated cutlets on a plate and repeat the coating process for all remaining cutlets.

Step 29: Heat Oil for Frying

Heat oil in a pan over medium flame for deep frying.

Step 30: Fry the Cutlets

Carefully place the coated cutlets into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, turning occasionally. Maintain a medium flame throughout frying.

Step 31: Drain Excess Oil

Once fried, remove the cutlets from the oil using a slotted spoon and place them on absorbent paper to drain any excess oil.

Step 32: Serve Hot

Sprinkle some chaat masala over the hot cutlets and serve immediately with your favorite dipping sauce.

• Poha (flattened rice) is used for binding and makes the cutlets extra crispy.

• Adding carrots and beetroot is essential for achieving the authentic 'train cutlet' taste.

• If the cutlet mixture feels too soft, add more soaked poha to firm it up.

• Grease your hands with oil before shaping the cutlets to prevent sticking.

• Gently pressing the cutlets after coating with breadcrumbs helps the coating adhere better and results in a crispier texture.

• Coated cutlets can be stored in an airtight container in the freezer for up to 15 days. Fry them directly from frozen when ready to eat.

• Fry the cutlets over medium heat to ensure they cook evenly and become golden brown.

• Normal onions can be used instead of spring onions.

• Other vegetables like peas or capsicum can be added to the mixture.

• Cutlets can be shaped into round tikkis instead of oval shapes.