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!