Cutlet is a popular deep-fried snack, that’s made in most Indian household to complement their hot masala chai or coffee. Cutlets can be baked or sallow fried, entirely depending upon your palate. Easily customizable, you can bring your own twist to the filling, choosing to use all the veggies you like or you have at hand!
With a crispy outer layer and a soft, mushy center, cutlet also makes a great appetizer!
Health Benefits
Potatoes are good sources of antioxidants, which may reduce the risk of chronic diseases like heart disease, diabetes, and cancers. The resistant starch in potatoes improves digestion.
Ingredients
2 boiled potatoes mashed
1 green chili finely chopped
1 inch ginger finely chopped
½ tsp red chili powder
1 tsp garam masala powder
½ tsp dry mango powder
½ tsp mustard seed
1 tsp oil
salt to taste
chat masala
4 bread slices (remove the crust)
oil
How To Make Bread Cutlet
- In a wok, heat oil.
- Add mustard seeds.
- When mustard seeds start to splutter, add mashed potatoes along with green chili, ginger, red chili powder, garam masala powder, dry mango powder, and salt.
- Mix the ingredients well and cook for 2-3 minutes.
- Switch off the flame and let it cool down.
- When the mixture cools down, make small round balls and keep them aside.
- Dip a single bread slice in a bowl of water.
- Remove the slice, and gently hand press to drain excess water from the bread slice.
- Holding the bread slice, place a potato ball in the center of the slice and cover the ball evenly.
- Apply light pressure on the ball, to make it flat and smooth out the edges.
- Repeat the steps with rest of the balls.
- In a pan, heat oil.
- Fry 2 cutlets at a time on low flame until it turns crispy golden brown.
- Serve hot with green chutney or tomato ketchup.
Did You Know?
In England, cutlet refers to a tender piece of meat from the ribs or legs of chicken, veal or pork!