Crispy Potato Cutlet/Aloo Tikki/Potato Cutlet/Starters/Ramadhan Recipes

Crispy Potato Cutlets

Cooking and prep time:35-40minutes
Serves 8

INGREDIENTS

3 medium sized potatoes (washed,peeled, boiled and mashed)
1 medium size onion finely chopped
3/4 tsp salt
1/2 tsp red chilli powder
1 tbsp crushed coriander
1 tsp crushed cumin
1tsp chaat masala powder
2 green chillies finely chopped
3 tbsp fresh coriander finely chopped
1 large egg
Roasted vermicelli (thin long strands crushed down into fine pieces
1/2 cup oil for shallow frying

METHOD

-add the mashed potato to a bowl along with the onion, salt, red chilli powder, crushed coriander, crushed cumin, chaat masala powder, green chillies and fresh coriander and mix it together
-once all the mixture is combined dab a bit of oil to your hands and take some mixture and roll into a ball and than pat it down to make a cutlet.
-set aside onto a plate and repeat the same procedure with the remaining mixture
-once you have prepared all the cutlets you will now need to prepare the next step
-whisk the egg in a bowl and take one cutlet and dip both sides into the egg and than place into the bowl with crushed vermicelli and coat all around
-set aside and repeat with remaining cutlets
-the cutlets are now ready for frying
-pour oil into a pan and heat up on a full flame
-once oil is heated add in the potato cutlets and reduce the flame to low and shallow fry for 3 minutes
-after 3 minutes of frying flip the cutlets over and fry for a further 3 minutes
-once the potato cutlets are fried remove them onto a plate with a paper towel to drain off any excess oil and repeat the same procedure with the remaining cutlets
-Your Crispy Potato Cutlets are ready to be served, serve with any dip of your choice. Enjoy!
Tip: after coating the cutlets with egg and vermicelli you may place them in an airtight container and freeze them for up to 1 month

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