It is a quick and easy recipe to prepare crunchy Potato Cutlets. Shallow frying in ghee makes a difference. Serve with chholey, tamarind chutney and green chutney.
Ingredients:
- 4 large potatoes
- 1 medium onion diced fine
- 2 green chilies chopped fine
- ¼ cup fresh coriander leaves chopped
- 1 tsp crushed black pepper
- 1 tbsp chat masala or amchur powder
- Salt to taste
- Ghee for shallow frying
Method:
- Wash, boil potatoes, peel and mash while still warm.
- Add all ingredients except ghee in the mashed potatoes and mix well. Divide into ten to twelve portions.
- Shape them into round flat cutlets.
- Heat a tawa/griddle and shallow fry the cutlets on both sides with ghee till golden.
- Drain onto an absorbent paper.
- Serve with chholey, tamarind chutney and green chutney.
Do You Know?
Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these. Glycoalkaloids occur in the greatest concentrations just underneath the skin of the tuber, and they increase with age and exposure to light.
Glycoalkaloids may cause headaches, diarrhea, and cramps and in severe cases coma and death; however, poisoning from potatoes occurs very rarely. Light exposure also causes greening, thus giving a visual clue as to areas of the tuber that may have become more toxic; however, this does not provide a definitive guide, as greening and glycoalkaloid accumulation can occur independently of each other.
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