A mouthwatering Indian appetizer. Mildly spicy, serve hot with sweet and sour sauces, like tamarind sauce (found in the Ethnic section of most grocery stores) and ketchup.
Ingredients
- medium-size potatoes, washed thoroughly: 5 piece
- salt: 2 tsp
- Garam Masala: 2 Tbsp
- coriander powder: 2 Tbsp
- black pepper: 2 Tbsp
- cilantro leaves: 10 piece (chopped)
- bread crumbs: 6 Tbsp
- oil for frying:
Metric Conversion
Stages of cooking
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Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes.
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Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.
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Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.
