Aarsi’s Ultimate Potato Cutlets

READY IN: 1hr 15mins
YIELD: 20 Cutlets




  • 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.