A mouthwatering Indian appetizer. Mildly spicy, serve hot with sweet and sour sauces, like tamarind sauce (found in the Ethnic section of most grocery stores) and ketchup.
Prep
22 min
Cook
49 min
Servings
Difficulty
Medium
Ingredients
5 medium-size potatoes
, washed thoroughly
2 teaspoons salt
2 tablespoons garam masala
2 tablespoons coriander powder
2 tablespoons black pepper
10 cilantros leaves
, chopped
6 tablespoons bread crumbs
oil for frying
Instructions
1
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.
2
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.
3
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.
Nutrition per serving
Printed from PantryLink · https://pantrylink.app/recipes/potato-cutlets