[ROSE]

Potatoes 1 pound
Red chilli powder 1 teaspoon or to taste
Salt to taste
Garam masal powder 1teaspoon
Black pepper 1/4 teaspoon
Fresh chopped corriander (hara dhania) 1 bunch
Egg to coat 1
Bread crumbs to coat
Oil for shallow frying
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Boil potatoes, skin and mash well.
Mix all the spices and the fresh corriander.
Make cutlets out of the potatoes. (medium flat and round)
Dip in egg from both sides.
Coat with bread crumbs from both sides.
Shallow fry till golden brown.
Serve with imlee kee chutnee, ketchuo or any hot sauce.

 

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