A few years back I had lost the images of all my blog posts. If you are regular visitor you would know that I am in the process of uploading these posts with photographs now. There were some posts for which I had images in my draft but there were many posts for which I had no images saved. Most of these were the posts that I had uploaded during the very first year of blogging. I have tried to upload images for a few of those posts and I will continue to upload images for the rest of them as well, as and when I am able to.
These very easy, simple and tasty potato cutlets were one of those posts. I learnt this from my mother-in-law who used to dish them out in minutes. All you need to have is boiled potatoes (I usually have mine ready in your refrigerator) and they make for an easy snack to be enjoyed on rainy or cold days. I love these cutlets for their simplicity, flavour and crisp exterior. The best thing, they need to be shallow fried. (I mostly use olive oil for that) These can be made for a kid’s party; for kid’s lunch pack or as a veg starter to a party or potluck. Enjoy them with your hot cup of chai and some chutney to go along with. You can shape them in any which way that you desire.
400 grams Potatoes
5 – 7 slices Bread (depending how small or large the slices are)
1 tbsp + 1 tsp Chaat Masala
½ tsp Salt (Adjust to taste)
¾ tsp Red Chili Powder
2 tsp Coriander Powder
½ tsp Garam Masala
Oil for shallow frying
Boil the potatoes. Allow to cool and then peel them. Mash them and set aside.
Tear the bread roughly into bite size pieces and in a mixer-grinder pulse it to attain bread crumbs. Transfer the bread crumbs in a mixing bowl and add all spices. Mix everything gently together. Add the mashed potatoes to the bread crumbs and knead everything together with hands.
Take a small portion of mix into your hands and shape into patties or any other shape that you desire. You should be able to yield 12 to 15 patties depending on how much portion you use for each pattie.
Heat a skillet to medium heat and pour a few teaspoons of oil. Gently transfer 4 – 5 pieces of patties over the skllet.
Since the potatoes need not be cooked and only need to be turned crispy brown, you just need to turn them quickly. The process of them turning brown takes only a few seconds, so be careful and quick in flipping them over.
Once they done, remove the patties on to an absorbent sheet or kitchen towel. Fry the rest of the patties in batches till you have exhausted them all.
Serve hot with chutney or dip and salad of your choice. Enjoy!
(Please do not forget to read at the end of the post)
Yield – 12 to 15
Note: I personally prefer turning the cutlet into cylindrical shape as it is easier to shape and easier to fry evenly.
Note: Ensure that the potatoes are not over boiled. I had once firmly boiled potatoes and had to grate them and everyone liked them better than way since they added a kind of texture to the cutlets.