This recipe is an easy and simple deep fried tea time snack, prepared with boiled potatoes and other dry spices and together forms a wonderful recipe. These cutlets are crispy with the outside and soft and spicy within its inner layer. Can be consumed as a snack, it can also be used for other purposes like patties, chaats, sandwiches, and even for chapati-based Frankie or rolls. So let’s have a peek at the recipe below:
INGREDIENTS
▢½ cup water
▢1 tsp oil
▢½ tsp salt
▢¼ cup Rava / semolina / suji
▢3 potato/aloo, boiled & mashed
▢½ tsp ginger garlic paste
▢¼ tsp Kashmiri red chili powder / lal mirch powder
▢½ tsp coriander powder
▢¼ tsp cumin powder/jeera powder
▢½ tsp chaat masala
▢½ tsp pepper, crushed
▢2 tbsp coriander, finely chopped
OTHER INGREDIENTS:
▢2 tbsp maida / plain flour / all-purpose flour
▢2 tbsp cornflour
▢¼ tsp Kashmiri mirch powder
▢½ tsp salt
▢½ cup water
INSTRUCTIONS
The first step, in a large Kadai, take ½ cup water, 1 tsp oil, and ¼ tsp salt. Stir and boil it.
Simmer the flame and add ¼ cup Rava stirring continuously.
Transfer the cooked suji to a large bowl, and let it cool completely.
Now add 3 boiled & mashed potatoes to the mixture.
Also add ½ tsp ginger garlic paste, ¼ tsp chili powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp chaat masala, ½ tsp pepper, 2 tbsp coriander, and ¼ tsp salt.
Mix well and combine well and prepare the patties and place on a plate.
Dip in corn flour batter coating on both sides.
Then roll in breadcrumbs on both sides.
Deep fry, shallow fry, or pan fry the patties in hot oil.
Finally, drain over kitchen paper to eliminate excess oil and serve aloo cutlet/aloo suji cutlet with tomato sauce or schezwan chutney and enjoy.
