Aarsi’s Ultimate Potato Cutlets
photo by Aarsis Kitchen
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
20 Cutlets
- Serves:
- 10
ingredients
- 4 bakers potatoes, boiled, peeled and diced
- 1 green chili pepper, diced
- 2 tablespoons ginger, grated
- 1⁄2 cup panko breadcrumbs
- 1⁄2 teaspoon red chili powder
- 2 teaspoons garam masala
- 2 teaspoons mango powder
- 1 1⁄2 teaspoons salt, plus more for taste
- 1⁄3 cup fresh cilantro leaves, chopped
- oil (for frying)
directions
- In a bowl combine, green chili, ginger, garam masala, mango powder, salt, red chili powder, panko breadcrumbs, cilantro leaves and potatoes.
- Use your hands to combine this in to a semi-soft mixture until everything is well incorporated. While you do this, try and break the potato chunks and work them in to the mixture.
- Form golf ball size balls and then flatten them to form a finger shape and set aside.
- Heat the oil in a pot/wok over medium heat and bring the oil to 325 degrees F.
- When adding the cutlets to the oil, dip about 1/3 to 1/2 of them into the oil and allow them to start frying. Then gently slide the rest of it. This will prevent them from sinking at the bottom.
- Working in batches, fry the cutlets until they are golden brown and crispy.
- When the cutlets are done, remove from the oil and put immediately on paper towel to blot the excess oil.
- Serve with tomato ketchup or a dip of your choice.
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