Potato cutlets

 

INGREDIENTS:

Update: This measurement yields around 8 cutlets.
POTATO     2 NO
CORIANDER POWDER     1/2 TSP
REDCHILLI POWDER     1/2 TSP
CUMIN SEED POWDER     1/4 TSP
CHAT MASALA     1/4 TSP
GARAM MASALA     1/4 TSP
CASHEW NUTS (BROKEN)     2 TSP
MAIDA/ALL PURPOSE FLOUR     1 TBLSP
CORNFLOUR/MAIDA     1 TSBLP
BREAD CRUMBS     1/2 CUP
SALT     AS NEEDED
CORIANDER LEAVES     FEW
OIL     FOR DEEP FRYING

METHOD:

    Boil the potatoes in pressure cooker very softly.
    When it is done, pass it through cold water and peel the skin.
    Mash it nicely with your hand , add salt and all the powder and the cashew nuts also.
    Just add raw cashew nuts.
    Add the finely chopped coriander leaves.

    Add the maida to the potato mixture and mix well.
    Mix the corn flour with water to make a thin batter.

    I use the cookie cutter to make them into heart shape.
    Dip the cutlet in corn flour batter on both the sides.

    Spread the bread crumbs on the plate.
    Roll the maida dipped cutlets in bread crumbs and keep it aside.
    Repeat the process for the remaining cutlets.

    Cover it with a cling wrap and keep it in the fridge for an hour.
    Heat oil in a kadai and when it is hot, gently put in the cutlet in the oil.
    Fry till golden brown.
    Take it out and drain in kitchen towel.

    Serve with tomato sauce.

Notes:

    If you are using cookie cutter just grease the cutter with oil before pressing.
    Grease the plate in which you are keeping potato mixture.
    You can keep it in the fridge for a longer time also.
    I made them on the previous day and fried on the next day only.
    If you dont have breadcrumbs, just roast the bread in tawa without oil.
    Roast it nicely and powder them in the mixie.