Spicy Potato Cutlets (Aloo Cutlets)

Ingredients

• 3 cups Potatoes, boiled and mashed
• 1/4 cup Onion, finely chopped
• 1/2 teaspoon Green chilies, finely chopped
• 1/2 teaspoon Ginger, grated
• 2 tablespoons Cilantro, chopped
• 1 teaspoon Spices (cumin, coriander, garam masala, red chili powder)
• 1 teaspoon Salt
• 2 tablespoons Rice flour
• 1/4 cup Oil, for pan-frying

Instructions

1. 1In a large bowl, combine the 3 cups of boiled and mashed potatoes with the 1/4 cup of finely chopped onion, 1/2 teaspoon of finely chopped green chilies, 1/2 teaspoon of grated ginger, 2 tablespoons of chopped cilantro, 1 teaspoon of spices, 1 teaspoon of salt, and 2 tablespoons of rice flour.
2. 2Mix all the ingredients together thoroughly with your hands or a spoon until well combined into a uniform mixture.
3. 3Divide the potato mixture and shape it into small, flattened cutlets, about 2-3 inches in diameter.
4. 4Place a 10-inch non-stick skillet over medium heat, which is about 350°F (175°C).
5. 5Add the 1/4 cup of oil to the heated skillet and let it warm up for about 1 minute until it shimmers slightly.
6. 6Carefully place the shaped cutlets into the hot oil, ensuring not to overcrowd the pan; cook in batches if necessary.
7. 7Pan-fry the cutlets for 4-5 minutes per side, or until they are golden brown and crispy on both sides.
8. 8Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
9. 9Serve the spicy potato cutlets hot with your preferred condiment, such as ketchup or chutney.

Substitutions

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