Ingredients
3 medium sized boiled potatoes, peeled and mashed
1 cup fresh tuvar dane ( The proportion of potatoes to tuvar dane shud b 2:1)
5 green chillies (adjust to taste)
10 pods of garlic nd 1/2 inch piece of ginger paste
Chopped coriander leaves ( wash the leaves nd pat dry. There should be no moisture)
Salt to taste
A pinch of amchur powder ( optional) if u want it tangy
2 tbsp cornflour or maida
1 bread slice crumbs + bread crumbs to roll the cutlets
Oil to deep fry
Method
Heat a skillet , add 2 tsp oil then add green chillies ( give a small slit to the chillies if not they'l burst when heated. Saute, then add the fresh tuvar dane and saute for about 4 min on low heat.
Cool the mix nd grind it in mixer just for 5. seconds. The mix should be coarse. Add this mix, ginger garlic paste, amchur powder(optional) salt, maida or cornflour, bread crumbs to the mashed potatoes.
Mix well. Make cutlet shape of your choice. Roll them in bread crumbs and deep fry in oil on medium flame till golden nd crisp.
NOTE: preferably use refined groundnut oil for deep frying as it can sustain high temperature.
Use stale bread to get crisp cutlets.
3 medium sized boiled potatoes, peeled and mashed
1 cup fresh tuvar dane ( The proportion of potatoes to tuvar dane shud b 2:1)
5 green chillies (adjust to taste)
10 pods of garlic nd 1/2 inch piece of ginger paste
Chopped coriander leaves ( wash the leaves nd pat dry. There should be no moisture)
Salt to taste
A pinch of amchur powder ( optional) if u want it tangy
2 tbsp cornflour or maida
1 bread slice crumbs + bread crumbs to roll the cutlets
Oil to deep fry
Method
Heat a skillet , add 2 tsp oil then add green chillies ( give a small slit to the chillies if not they'l burst when heated. Saute, then add the fresh tuvar dane and saute for about 4 min on low heat.
Cool the mix nd grind it in mixer just for 5. seconds. The mix should be coarse. Add this mix, ginger garlic paste, amchur powder(optional) salt, maida or cornflour, bread crumbs to the mashed potatoes.
Mix well. Make cutlet shape of your choice. Roll them in bread crumbs and deep fry in oil on medium flame till golden nd crisp.
NOTE: preferably use refined groundnut oil for deep frying as it can sustain high temperature.
Use stale bread to get crisp cutlets.
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