Ingredients:
6 medium sized potatoes (boiled)
2 green chilies, chopped
2 tsp ginger, garlic paste
2 tsp corn flour
1 tsp chili powder
¼ tsp turmeric powder
4 tsp bread powder
Coriander leaves (optional)
Salt to taste
3 tsp oil for fry
Direction:
Place the potatoes, dripping wet, in any suitable unit and cook on low heat for 20 minutes, till done.Remove and mash. Add salt turmeric powder, chilli powder, green chillies, garam masala powder, bread powder, ginger garlic paste, coriander leaves mix well. Divide the mixture into12 portions and shape each portion into a flat round. Lightly coat the rounds with corn flour and keep aside. Heats the oven or heats the pan add oil and shallow fry the cutlets till golden brown on both sides. Remove and drain on a grease absorbent paper. Serve hot with tomato sauce, or any other suitable dip.
6 medium sized potatoes (boiled)
2 green chilies, chopped
2 tsp ginger, garlic paste
2 tsp corn flour
1 tsp chili powder
¼ tsp turmeric powder
4 tsp bread powder
Coriander leaves (optional)
Salt to taste
3 tsp oil for fry
Direction:
Place the potatoes, dripping wet, in any suitable unit and cook on low heat for 20 minutes, till done.Remove and mash. Add salt turmeric powder, chilli powder, green chillies, garam masala powder, bread powder, ginger garlic paste, coriander leaves mix well. Divide the mixture into12 portions and shape each portion into a flat round. Lightly coat the rounds with corn flour and keep aside. Heats the oven or heats the pan add oil and shallow fry the cutlets till golden brown on both sides. Remove and drain on a grease absorbent paper. Serve hot with tomato sauce, or any other suitable dip.
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