Potato Cutlet | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Crumb fried potato tikkis perfect for tiffins. Watch this video to find out how to make this recipe.

POTATO CUTLET

Ingredients

4 medium potatoes, boiled and peeled
Salt to taste
Crushed black peppercorns to taste
1 tablespoon dried mango powder (amchur)
1 teaspoon chaat masala
¼ cup milk
2-3 white bread slices
¼ cup crushed cashew nuts
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh coriander leaves
Oil for deep-frying
¼ cup white sesame seeds
2 eggs
Tomato ketchup for serving

Method

1. Roughly mash the potatoes in a bowl. Add salt, crushed peppercorns, dried mango powder and chaat masala and mash using a masher.
2. Take milk in another bowl. Soak bread slices in for few seconds, squeeze out excess milk, add to potato mixture and mix.
3. Add cashew nuts and mix. Add mint leaves and coriander leaves and mix well.
4. Heat sufficient oil in a pan.
5. Take sesame seeds on a plate. Break eggs in another bowl and beat well.
6. Divide the potato mixture into equal portions and shape into cutlets.
7. Dip each cutlet in egg and coat with sesame seeds.
8. Deep-fry the prepared cutlets in hot oil till golden brown and crisp. Drain on absorbent paper.
9. Serve hot with tomato ketchup.

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