Potato Cutlet Recipe

Potato Cutlet Recipe here ,how to make Potato Cutlet.Potato Cutlet recipe with ingredients .sundayfoodgives you easy Potato Cutlet recipe,.
Potato Cutlet 
Ingredient  for Potato Cutlet
• 500 gm. potatoes
• 2 slices white bread, medium size
• 1 medium onion, peeled and quartered
• 2-3 green chillies, stalk removed
• 1 inch piece of ginger, peeled
• A small bunch of green coriander leaves finely chopped
• Salt to taste
• 1/2 tsp. Garam Masala
• 1 tsp. roast cumin powder
• 1 cup of oil for shallow frying
How to make Potato Cutlet
1. Boil potatoes in their skin, until soft. I cook them in pressure cooker for 4-5 minutes or microwave in a plastic bag, with 2-3 tbs. water, for 8 minutes.
2. Cool, peel and mash potatoes. You can grate them coarsely. They do not need to be too smooth.
3. Chop finely or process onions, ginger, green chillies.
4. Chop bread slices finely in a food processor, to make crumbs. They should not be ground to a paste. Slightly 'rough texture' of ingredients adds to the taste.
5. Add crumbs, chopped coriander leaves, salt, garam masala and roast cumin powder to the boiled potatoes.
6. With oiled hands, divide it into 10-12 equal portions, roll them into balls and then flatten them into 'tikki' or burger shapes.
7. Heat 2-3 tbs. of oil in a heavy bottomed frying pan. I use a non-stick pan, and fry 3-4 tikkies at a time, on medium heat, until nicely brown and crisp on both side. You may need to add more oil for subsequent batches. They can be cooked up to this stage in advance.
8. When ready to serve, press each tikki with a flat spatula, squashing it flatter and cook it a little more, so more of its surface gets crisp. A finished and properly squashed tikki does not have smooth edge.
9. Take out and place on absorbent paper.
10. Serve hot, with Imli Chutney and Green Mango Chutney.