Potato cutlet is a delicious combo of boiled potatoes and green peas. The unique cutlet dough consists of best Indian spices and then shallow fried in little amount of oil. Although it is a great snack dish of North India, but truly famous in every part of the country.

Preparation time: 20 minutes
Cooking time: 10 minutes
Servings: 20 cutlets

Ingredients:

• 1/2 kg small size potatoes
• 1 cup green peas
• 8 green chillies finely chopped
• 2 tbsp ginger-garlic paste
• 6 bread slices
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp dry mango powder
• 1/2 tsp onion powder
• 1/2 tsp garam masala powder
• Oil to shallow fry
• Fresh coriander leaves chopped
• 1/2 cup semolina (suji, rawa)
• Salt to taste

How to make Potato Cutlet:

1. Pressure cook the potatoes for 4-5 whistles.
2. Peel and mash in a big bowl.
3. Boil the green peas and mince in the potatoes.
4. Add all the spices along with the coriander leaves.
5. Grind the bread slices and make a powder.
6. Mix in the mixture of cutlet.
7. Mix well and make a medium thick dough by kneading with your fingers.
8. Heat the non-stick tawa and spread little bit of oil.
9. Make the small balls from the cutlet dough, flatten them, give a touch of semolina and place on the hot tawa.
10. Higher the flame for a minute and then simmer to fry from inside as well.
11. Place 4-5 cutlets at a time until golden brown from both the sides.
12. Serve hot with the green chutney or tomato sauce.

Chef Tips:

1. Serve these cutlets on the spot, else they become soft and tasteless.
2. You can deep fry these cutlets in the pan as well.
3. While making on the griddle, keep a flame very low to avoid the raw flavor of the green peas.