Wednesday, 11 May 2016


Potato cutlet is a delicious combination of boiled potatoes and green peas. The unique cutlet is shallow fried in little amount of oil. It is a great snack and kids favourite

                                                                   - ½ kg
Green peas                                                              - ½ cup
Green chillies finely chopped                        - 8 nos
Ginger-garlic paste                                            - 2 tbsps
Rusk powder or bread crumbs                     - 1 to 2 cups
Red chilli powder                                                - 1/2 tsp
Turmeric powder                                                - ¼ tsp
Coriander powder                                              - 1 tsp
Cumin powder                                                    - ½ tsp
Dry mango powder                                          - ¼ tsp
Garam masala powder                                    - ½ tsp
Rawa                                                                        - ½ cup
Oil                                                                              -to shallow fry
Salt                                                                            -to taste


Pressure cook the potatoes for 4-5 whistles.
Boil the green peas.
Peel the potatoes and mashwith boiled green peas in a big bowl.
Add all the spices along with the coriander leaves.
Grind the bread slices and make a powder or use rusk powder.
Mix with the mixture of potatoes and green peas.
Mix well and make a medium thick dough.
Heat the non-stick tawa and drizzle some oil.
Make the small balls from the cutlet dough, flatten them, and roll it into the rava and shallow fry until golden brown in a medium flame.


You can make these cutlets in either way, mix two tbsps of maida and one tbsp of corn flour with  pinch of salt in water and dip the cutlets in the maida batter and roll into the bread crumbs and can fry it.

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