|Published||Sep 20, 2007||Cooking Time||1 hour|
|Recipe Type||Appetizers||Preparation Time||30 min|
|Ingredient||Potatos||Standing Time||1 hour|
Recipe of Potato cutlets
|Coriander Powder (Pisa Dhania||2||Tablespoons|
|Garam Masala Powder||2||Tablespoons|
|Fresh Coriander Leaves||10||Numbers|
|Potatoes (washed Throughly)||5||Numbers|
|Black Pepper (Pisi Kaali Mirch) (freshly Ground||2||Tablespoons|
Put potatoes in a large saucepan. Fill it with water. Put stove on high heat and boil potatoes until they are soft and tender. Remove from heat, let cool and peel the skin off of the potatoes.
Take a large vessel, put the potatoes, salt, garam masala powder , coriander powder, black pepper and cilantro/coriander and mash thoroughly. Be sure there are no lumps in the mixture.
Take a handful of mixture in the palm of your hand. Shape it round into a cutlet, like a cookie, (about 2-3 inches in diameter and 1 inch thick). Roll each cutlet lightly on bread crumbs to give it a thin coating and set aside.
Put a medium-sized frying pan on the stove and drop 2 tbsp. of the vegetable oil on it. Arrange about 4 cutlets on the pan and fry them until they are cooked and golden-brown. Gently turn them over and add 2 more tbsp. of oil and fry the other side until it is cooked and golden-brown. Remove from heat and set aside.
Repeat the above process for the remaining cutlets.