PEAS POTATO CUTLET

PEAS POTATO CUTLET

Not every time can you think of healthy and diet conscious foods, there are times when your heart craves to binge on comfort foods which make you happy, like when it’s raining and you crave to eat something fried. I really don’t know what could be the connection between rains and the cravings for hot fried foods, but there is and when I go blog hopping I see that it’s a universal syndrome. So here is a dish that’s nutritious in a way as its got vegetables but Peas potato cutlet is that kind of crispy delight that no one can resist dunking into.

Ingredients

Potatoes – 3 big size

Green Peas – 1 cup

Cumin seeds – 2 tsp

Green chillies - 2-3

Ginger – ½ an inch

Cumin powder – 1tsp

Garam Masala – 1 tbsp

Asafetida – 1 tsp

2 slices bread

Coriander leaves – 1cup

Rice flour - 2-3 tbsps

Semolina (Rava) – 2 tbsps

Bread crumbs – 1 cup

Salt as per taste

Oil

Method

Boil the potatoes and green peas separately in a pressure cooker upto 3 whistles. Peel and mash the potatoes. Just lightly mash the potatoes (don’t mash into a paste).Drain the water from the boiled peas. Now, in a wok, take one tablespoon cooking oil, add the cumin seeds, when they are getting fried, add the ginger chilly paste and fry, then add the garam masala, asafetida, cumin powder and fry for a minute. Now add the green peas and fry, when u see that it is getting light in color, add in the mashed potatoes and salt as per taste mix well. The masala and salt must mix well with the potatoes and peas mixture. Now add finely chopped coriander leaves and mix well.

Now soak 2 bread slices in water. Squeeze the water out completely and mash into a paste and mix it with the Potato-peas mixture. This helps the mixture to bind better. If you find the mixture soggy, you can add some bread crumbs to it. This will make it bind better and also the cutlets will be crispy.

Make heart shapes or give the cutlets a circular or cylindrical shape as per your preference.

Now make a watery paste of rice flour and salt. Dip the heart shaped cutlets into the this rice flour paste and then roll over the roasted semolina and then roll over the bread crumbs until the bread crumbs coat the cutlet. Now deep fry until Golden brown and crisp.

Once you remove from oil place on kitchen towel to drain the excess oil.

Serve hot with Tomato ketchup and Coriander chutney.