Potato Cutlets

  •  5 medium-size potatoes, washed thoroughly 
  •  2 teaspoons salt 
  •  2 tablespoons garam masala 
  •  2 tablespoons coriander powder 
  •  2 tablespoons black pepper 
  •  10 cilantro leaves, chopped 
  •  6 tablespoons bread crumbs 
  •  Oil for frying 
  • Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. 
  • Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes. 
  • Place potatoes in a large bowl. 
  • Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps.
  •  Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. 
  • Coat each cutlet lightly in bread crumbs, and set aside. 
  • Heat about 2 tablespoons oil in a large skillet over medium heat.
  •  Fry potato cutlets in batches until golden brown on both sides. 
  • Between batches, add oil as needed.

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