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AarsiS Ultimate Potato Cutlets

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Ingredients

Adjust Servings:
4 bakers potatoes boiled peeled and diced
1 green chili pepper diced
2 tablespoons ginger grated
1/2 cup panko breadcrumbs
1/2 teaspoon red chili powder
2 teaspoons garam masala
2 teaspoons mango powder
1 1/2 teaspoons salt plus more for taste
1/3 cup fresh cilantro leaves chopped
oil (for frying)

Nutritional information

92.7
Calories
3 g
Calories From Fat
0.4 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
396.5 mg
Sodium
20 g
Carbs
2.4 g
Dietary Fiber
1.3 g
Sugars
2.6 g
Protein
101g
Serving Size

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AarsiS Ultimate Potato Cutlets

Features:
    Cuisine:

    In India, fritters are popularly knows as cutlets and you will be amazed how the garam masala and mango powder make a mouthwatering, tantalizing appetizer! Perfect for the gang!

    • 95 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Aarsis Ultimate Potato Cutlets,In India, fritters are popularly knows as cutlets and you will be amazed how the garam masala and mango powder make a mouthwatering, tantalizing appetizer! Perfect for the gang!,In India, fritters are popularly knows as cutlets and you will be amazed how the garam masala and mango powder make a mouthwatering, tantalizing appetizer! Perfect for the gang!


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    Steps

    1
    Done

    In a Bowl Combine, Green Chili, Ginger, Garam Masala, Mango Powder, Salt, Red Chili Powder, Panko Breadcrumbs, Cilantro Leaves and Potatoes.

    2
    Done

    Use Your Hands to Combine This in to a Semi-Soft Mixture Until Everything Is Well Incorporated. While You Do This, Try and Break the Potato Chunks and Work Them in to the Mixture.

    3
    Done

    Form Golf Ball Size Balls and Then Flatten Them to Form a Finger Shape and Set Aside.

    4
    Done

    Heat the Oil in a Pot/Wok Over Medium Heat and Bring the Oil to 325 Degrees F.

    5
    Done

    When Adding the Cutlets to the Oil, Dip About 1/3 to 1/2 of Them Into the Oil and Allow Them to Start Frying. Then Gently Slide the Rest of It. This Will Prevent Them from Sinking at the Bottom.

    6
    Done

    Working in Batches, Fry the Cutlets Until They Are Golden Brown and Crispy.

    7
    Done

    When the Cutlets Are Done, Remove from the Oil and Put Immediately on Paper Towel to Blot the Excess Oil.

    8
    Done

    Serve With Tomato Ketchup or a Dip of Your Choice.

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    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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