POTATO/ ALOO CUTLETS

Potatoes (I used Red potatoes)	7-8 (medium sized)
Garam masala	½ tsp
Red chilly powder	½ - 1 tsp
Very finely chopped green chillies	1 or 2
Ginger	inch piece (grated)
Coriander leaves	¼ cup (very finely chopped)
Bread crumbs	2 tbsp (grind into fine powder)
Amchur	½ tsp
Salt	to taste
Oil	to shallow fry

• Wash and pressure cook potatoes up-to 3 steams on medium high heat.
• Drain and cool the potatoes. Peel and grate them or smash them with fingers.
• Add salt and remaining ingredients. Knead well.
• Divide mixture into 15-18 small equal portions. Round each portion into small balls or desired shape and just flat them like patties.
• Lightly dust these patties in bread crumbs powder.
• Shallow fry these patties on a non-stick pan, both the sides on medium flames. Drizzle oil if necessary.

 

• Serve hot with chutney’s  or Ragda or Chaats

BREAD CRUMBS: 
At a room temperature dry the bread crust on a tray for 1 or 2 days. Crush with your fingers or blend them in a mixer jar into a powder. Store in a air tight container and  it stays fresh up to one month.