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Easy Potato Cutlets

Falak
Print Recipe
Course Snack
Cuisine Indian, Pakistani
Servings 15 cutlets

Ingredients
  

  • 1 Kg potatoes (cut into cubes)
  • 2 teaspoon salt
  • 2 teaspoon red chili flakes
  • 1/2 teaspoon dried mango powder (amchoor powder)
  • 1 teaspoon chaat masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ginger garlic paste
  • 1/2 cup water
  • 2-3 tablespoons rice flour
  • 1 bunch cilantro leaves or mint leaves (finely chopped) (optional)
  • 3-4 tablespoons oil
  • egg wash (1 egg beaten with 2 tablespoons water (optional))

Instructions
 

  • In a pressure cooker, add potatoes and all the spices (except rice flour, cilantro & mint leaves, oil & egg wash).
  • Add ½ cup water only. The potatoes should be half submerged.
  • TASTE the liquid. This is the perfect time to adjust!
  • Place the pressure cooker on medium high heat. Once it starts whistling, start the timer for EXACTLY 7 MINUTES (remember that there is not enough water so no more than the time mentioned).
  • Once the time is up, turn off the heat and VERY SAFELY quickly release the steam and open up the pressure cooker.
  • Remove the potatoes, allow to cool for 10 minutes and then with a potato masher or hand, start mashing the potatoes.
  • Add rice flour (this ensures the cutlets do not break and gives a crispy texture), coriander leaves or mint leaves.
  • Then shape into round discs (about 1/2 inch thick).

Pan Frying the Cutlets

  • On medium heat, drizzle oil in a medium size non-stick frying pan.
  • Once warm, add the cutlets and do not flip it for 1- 1.5 minute. Then flip carefully and let the other side brown (about 1-1.5 minute).
  • If you notice the cutlets breaking, you can dip them in egg wash before shallow frying.

Notes

  1. If there is too much water remaining in the pressure cooker, remove the potatoes and mash them in a separate container.
  2. You may need to adjust the amount of rice flour- if the potato mixture is too wet, increase the amount of rice flour and if you find the mixture is too dry reduce the amount.
  3. Do not overcrowd the frying pan when shallow frying.
  4. Potatoes are already cooked so we are looking to get the brown crust, 
  5. These cannot be frozen unfortunately or they will turn to mush.
  6. They can easily be kept in the fridge for 3-4 days.