Recipe : Recipe: Crunchy Aloo Cutlet
Shared by : Annapoorani Ganesan
Dated : 13/02/2015
Shared by : Annapoorani Ganesan
Dated : 13/02/2015
Ingredients:
Boiled, peeled and mashed 2 medium size potatoes,
1/2 cup Powdered Aval(pova),
½ cup pottu kadalai (coarsely powdered)
1 table spoon sabudhana(soaked for 2 hours),
1.5 tsp chilli powder,
1tsp garam masala powder,
1 pinch hing powder,
1 table spoon kasuri methi(crushed),
1 tsp sugar,
2 fist full of coriander leaves( chopped) and salt to taste.
Optional: 1 green chilli (finely chopped)
Boiled, peeled and mashed 2 medium size potatoes,
1/2 cup Powdered Aval(pova),
½ cup pottu kadalai (coarsely powdered)
1 table spoon sabudhana(soaked for 2 hours),
1.5 tsp chilli powder,
1tsp garam masala powder,
1 pinch hing powder,
1 table spoon kasuri methi(crushed),
1 tsp sugar,
2 fist full of coriander leaves( chopped) and salt to taste.
Optional: 1 green chilli (finely chopped)
Method:
Mix all ingredients, bind as dough (by adding little water if required), and make equal size balls, then flatten them and cut into desired shape with the help of cookie cutters
Mix all ingredients, bind as dough (by adding little water if required), and make equal size balls, then flatten them and cut into desired shape with the help of cookie cutters
Put non-stick pan on flame, pour two or three table spoon oil, then place the cutlets on it, cover with lid, shallow fry both the sides until brown.
(Alternatively, it also can made by deep frying.)
(Alternatively, it also can made by deep frying.)
CRUNCHY ALOO CUTLET is ready. Because it is Shivarathri Special, serve hot with tomato chutney (Recipe mentioned below) , otherwise one may also serve with Chilli sauce, Ketchup, etc.
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