Potato Bread Cutlet – A delicious evening snack !!!
Makes: 7 - 8
3 medium size potatoes, boiled and mashed
2 brown bread or whole wheat or normal bread slices
½ teaspoon salt
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
1 tablespoon chopped onion
2 tablespoon chopped coriander leaves
200 ml oil (to deep fry)
Dip bread slices in ¼ water for 30 seconds. Immediately squeeze out water. In a bowl, mix all the ingredients (except oil) with squeezed bread slices and make a soft dough (gently knead and make a soft dough). Adding bread will make cutlet mixture easy to mould and strong.
For the outer covering:
1 tablespoon all purpose flour (maida)
3 tablespoon water
½ cup bread crumbs (or a mix of bread crumbs and powdered corn flakes)
Dilute flour in water and make a smooth solution (without any lumps).
Divide cutlet mixture into 7 parts.
Make round or oval shape. Dip each cutlet into diluted maida solution and roll in breadcrumbs.
Breadcrumbs should be coated well / evenly and make strong cutlets.
Heat oil in a frying pan or karahi on high heat. Reduce the heat to medium (wait for 1 minute, do not fry on high heat) and deep fry 4 cutlets at a time till brown color and crisp on both the sides.
Drain out from oil and place on kitchen towel / paper towel to absorb extra oil. Serve hot with fresh salad (challas) or tomato ketchup or tea / coffee.