Aarsi’S Ultimate Potato Cutlets - cooking recipe

Ingredients

4 bakers potatoes, boiled, peeled and diced
1 green chili pepper, diced
2 tablespoons ginger, grated
1/2 cup panko breadcrumbs
1/2 teaspoon red chili powder
2 teaspoons garam masala
2 teaspoons mango powder
1 1/2 teaspoons salt, plus more for taste
1/3 cup fresh cilantro leaves, chopped
oil (for frying)

Preparation

In a bowl combine, green chili, ginger, garam masala, mango powder, salt, red chili powder, panko breadcrumbs, cilantro leaves and potatoes.
Use your hands to combine this in to a semi-soft mixture until everything is well incorporated. While you do this, try and break the potato chunks and work them in to the mixture.
Form golf ball size balls and then flatten them to form a finger shape and set aside.
Heat the oil in a pot/wok over medium heat and bring the oil to 325 degrees F.
When adding the cutlets to the oil, dip about 1/3 to 1/2 of them into the oil and allow them to start frying. Then gently slide the rest of it. This will prevent them from sinking at the bottom.
Working in batches, fry the cutlets until they are golden brown and crispy.
When the cutlets are done, remove from the oil and put immediately on paper towel to blot the excess oil.
Serve with tomato ketchup or a dip of your choice.