Boiled potato: 2-3 (medium size)
Bread crumbs: 1 cup
Fine chopped onions: ¼ cup
Fine chopped coriander leaves: 2-3 tbsp
Ginger garlic paste: 1 tbsp
Red chilly powder: ¼ tsp
Coriander powder: 1 tsp
Amchur powder or lemon juice: ½ tsp (optional)
Salt to taste
All purpose flour (maida): 2 tbsp
Oil for deep frying
. In a small bowl take all purpose flour and add little water at a time and make smooth slurry (watery mixture) and keep it aside.
. In a small plate take bread crumbs and keep it aside.
. In a mixing bowl grate boiled potato.
. Add onions,coriander leaves,bread crumbs,ginger garlic paste,red chilly powder,coriander powder, amchur powder and salt.
. Mix them nicely and make small size balls out of it.
. Make smooth and crack free balls.
. Now heat the oil at medium heat.
. Once you are ready to fry take potato balls dip them in slurry.
. Take them out and roll them in bread crumbs.
. Now roll each ball between your palms so that bread crumbs sticks properly and don’t come out while frying.
. Fry them till they are golden brown.
. Serve hot potato balls with tomato sause or ketchup.
Leftover sabzi/curry (preferably potato and mixed vegetables)
2 tbsp Refined flour
1 cup breadcrumbs
Black pepper powder to taste
Salt to taste
Oil for frying
Breadcrumbs for coating
. In a bowl, mash the leftover sabzi/curry (preferably potato and mixed vegetables).
. Add refined flour, breadcrumbs, salt, and black pepper powder. Mix well.
. Divide the mixture in small portions and stuff each portion with grated cheese.
. Seal the cutlets (to resemble a ball) and flatten slightly, shaping the cutlets.
. Coat the cutlets with breadcrumbs.
. Heat oil in a pan and shallow fry the cutlets till golden brown.
. Serve cutlets with tomato sauce .