Ingredients:
- Boiled potatoes – 2 nos (medium)
- Aval pori – 1 cup
- Onion – 1 no (finely chopped)
- Coriander leaves – ¼ cup (finely chopped)
- Green chilies – 2 nos (finely chopped)
- Chaat masala – 1 tsp (optional)
- Crushed black peppercorns – 2 tsp
- Salt – as req
- Cooking oil – 3-4 tblsp
Procedure:
- In a wide mixing bowl, mash the two boiled potatoes and add the finely chopped onion, coriander leaves, green chilies along with required amount of salt, crushed peppercorns and chaat masala; mix well and keep aside
- Between grind the aval pori/ puffed poha into a fine dry powder and add the powder into the potato mix. Mix well and take a lemon size ball and make shapes out of it as desired.
- Heat some oil in a pan (about 2 tblsp initially) and arrange the shaped cutlets into the pan; allow 2-3 mins on each side and flip it gently
- Once the outside part of the cutlets become crispy and golden brown in color, remove the cutlets from the pan. Repeat the same process for the rest of the cutlets; in between add some more oil if needed.
- The super crunchy and tasty “AVAL PORI-POTATO CUTLETS” are ready to serve.
NOTE/TIP:
- Do not deep fry these cutlets; since we are adding aval pori absorb more oil.
- Always cook under medium-low flame to avoid the cutlets turn quick brown in color.
- Those who don’t have aval pori, you can use breadcrumbs instead.
