INGREDIENTS
4 tsp refined flour, water as required, 500 g potatoes, boiled, 100 g peanuts, , roasted and crushed, 1 tsp cumin seeds, 100 g cashew nuts, 1 tsp green chilli-ginger paste, 1 tsp lemon juice, 3 tsp coriander leaves, 100 g breadcrumbs, oil for frying, salt to taste
METHOD
• Whisk the mixture of water and flour to prepare slurry. Keep it aside.
• Mix together boiled potatoes, peanuts, cumin seeds, cashew nuts, green chilli-ginger paste, lemon juice, coriander leaves and salt.
• Now, divide the mixture into equal-sized portions and flatten each portion into oval-shaped cutlets.
• Now dip the cutlets one by one into the prepared slurry and roll them into the breadcrumbs. Make sure that each cutlet is coated well with the breadcrumbs.
• Deep-fry on both the sides. Remove from oil and serve hot with tamarind chutney.
