Breaded Potato cutlet

Ingredients:

• 4 medium size boiled red potatoes
• 1 teaspoon jeera
• 1 teaspoon ajwain
• 2 teaspoons salt
• 3/4 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 2 tablespoon oil
• Some slices of bread
• Oil for deep frying

Start off with heating the oil in a kadai (small wok). Add jeera and ajwain to it. Cut the potatoes into small cubes, while the jeera & ajwain start to crackle. Add the potatoes to the kadai, and sprinkle the salt, red chilli and turmeric powder over the mixture. Mix well. its fine if the potatoes get a bit mashed up. Keep this mixture aside. Start heating the oil for deep frying. Meanwhile, take a slice of bread, and lightly dip in water. Immediately squeeze the slice between your palms to make sure the water is out. The bread slice shall get soggy the first couple of times you try it, so perhaps you are better off just applying the water lightly to the slice. If the bread is too dry however, the cutlet ends up tasting like breadcrumbs! Take a tablespoon of the potato mix and place it in the middle of the bread slice. Pull the corners of the bread slice together to enclose the potato mix in the breading. Give it any shape you want. Repeat and form many such cutlets.


When the oil is hot enough to fry, dip in a cutlet carefully into the oil and fry till your desired crispness is achieved.



Serve with tomato ketchup or coriander chutney.

Tip: Cutting off the edges from the bread gives you a better presentation in the end, but if you keep them, shaping the cutlets is easier.