POTATO CUTLET | ALOO SOOJI CUTLET RECIPE
The potato cutlet is crunchy outside and soft from inside. It can be amazing starter for any party.
Servings: 8 nos.
Ingredients
- 1/4 cup Green peas
- 1 tsp Green chillies
- 1 tsp Salt
- 1/4 tsp Turmeric powder
- 1 tsp Red chilly powder
- 1/2 tsp Garam masala
- 1/2 tsp Mango powder Aamchur powder
- 1 cup Cooked potato
- 1 tbsp Coriander leaves
For dough
- 1 cup Water
- 1/2 tsp Salt
- 1/2 cup Medium rava sooji
- 1 tsp oil
- 1 cup Cooking oil to deep fry
Instructions
- In a pan take green peas and water. Let it cook till soft. Then mash and include all spices like salt, turmeric, red chilly powder, garam masala and mango powder. Mix well and include cooked potato. Mix and put off flame.
- Add coriander leaves. Let it cool down. Make 8 balls from the stuffing and keep aside.
- Next heat a pan with water, salt and oil. Bring it to boil. Next add rava while stirring continuously. Ensure no lumps are formed. Keep the flame low and stir till it turns to dough. Transfer this dough to a tray and knead for 5 minutes.
- Pinch a small portion of the dough, using rolling pin, roll a small disc. Keep the stuffing ball and cover with dough.
- Heat oil in heavy bottom wok, drop the cutlets carefully when it is medium hot. Deep fry till it turns golden brown. Remove on tissue.
- Serve these potato cutlets with tomato ketchup.
Notes
- The stuffing should be bit spicy and flavorful. You can include crushed garlic, coriander powder too.
- The water to rava ratio is 2:1. For each cup of rava, 2 cups of water is required.
- Roll the dough well to bring smooth texture so that you roll it easily.
- Serve them hot to enjoy the taste.