1 cup boiled and mashed potatoes
2 slices of bread
½ cup dry bread crumbs for coating cutlets
2 tbsp oil for shallow frying
Salt to taste
For the filling- 1 cup peas
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp chilli powder
1 tsp homemade garam masala
1 inch piece of ginger
1 green chilli
Salt to taste
½ tbsp oil to cook the filling
Boil and mash potatoes.
Add salt.
Dip 2 slices of bread in water, squeeze to remove water.
Crush and mix with the potatoes and set aside.
Grind the peas with ginger and green chilli.
Heat half a tbsp of oil in the pan.
Add cumin to the hot oil and when it crackles, add turmeric and chilli powder.
Transfer the ground peas into the pan.
Sauté for 4 minutes and add salt.
Cover and cook for 2 minutes on low heat.
Shape the mashed potatoes into balls, flatten and fill with the peas filling.
Cover with bread crumbs and shallow fry in a grill pan.
Serve hot with tomato ketchup, according to