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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 5 |
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These are Usha Rajagopal Rao's prize-winning recipe from the Thursday magazine. Enjoy! Ingredients:
1 cup wheat bran |
3 medium potatoes, boiled |
2 medium onions, finely chopped |
2 green chilies, finely chopped |
1 teaspoon ginger-garlic paste |
1/2 teaspoon turmeric powder |
3/4 teaspoon red chili powder |
3/4 teaspoon garam masala powder |
2 cups oil |
1 teaspoon cumin seed |
1 bay leaf |
salt |
1 teaspoon mango powder (amchur) or 1 teaspoon lemon juice |
1 cup finely chopped coriander leaves |
Directions:
1. Heat 3 tsps.
2. of oil in a wok.
3. Add bay leaf and cumin seeds.
4. Allow to crackle.
5. Once they stop, add the chopped onions, green chillies and the turmeric powder.
6. Saute till it turns golden.
7. Add the ginger-garlic paste.
8. Saute till it leaves the sides of the pan.
9. Add wheat bran.
10. Saute well, then toss in the mashed potatoes.
11. Add red chilli and garam masala powders followed by salt.
12. Now, let this mixture cool down.
13. Add lemon juice/amchur and corriander leaves.
14. Shape into cutlets{lemon sized round balls}.
15. Heat oil in a wok.
16. Deep fry these cutlets in the hot oil.
17. Drain on clean paper towels.
18. Serve hot with mint chutney/tomato ketchup.
19. Enjoy!
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