Potato Cutlet
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MOP Vaishnav Food Fest 2012 – Chef in You Contest Theme: Corporate - Traditional Legacy Date: 8 September 2012 Participant: Raakhee Suryaprakash Entry: Aloo Tikka/Potato Cutlet Recipe: Ingredients: Potatoes - ½ kg, Salt Bread - 4 slices, Rusk - 10 pieces (~ ½ cup of ground rusk powder), Chilli Powder - ½ teaspoon, Chole Masala - 1 teaspoon, Garam Masala - ½ teaspoon, Salt to taste, Oil to fry. Method: Pressure cook the potatoes to one whistle. Cool and peel the potatoes and mash well in a bowl. Add wetted salt bread slices squeezed to pieces as the binding agent. Add ½ teaspoon Chilli Powder, 1 teaspoon Chole Masala, ½ teaspoon Garam Masala, and salt to taste. Mix well into a consistent dough. Make well pressed rounds of the dough (tikka/cutlets) or rolls as desired Grind the 10 rusks into half a cup of rusk powder. Coat the dough rolls/rounds/tikkas with the rusk powder. Pour oil into a shallow pan and heat. Deep fry the tikkas to golden brown. Drain excess oil and serve.
Transcript of Potato Cutlet
MOP Vaishnav Food Fest 2012 – Chef in You ContestTheme: Corporate - Traditional Legacy
Date: 8 September 2012
Participant: Raakhee Suryaprakash
Entry: Aloo Tikka/Potato Cutlet
Recipe:
Ingredients:
Potatoes - ½ kg, Salt Bread - 4 slices, Rusk - 10 pieces (~ ½ cup of ground rusk powder), Chilli Powder - ½ teaspoon, Chole Masala - 1 teaspoon, Garam Masala - ½ teaspoon, Salt to taste, Oil to fry.
Method:
Pressure cook the potatoes to one whistle.
Cool and peel the potatoes and mash well in a bowl.
Add wetted salt bread slices squeezed to pieces as the binding agent.
Add ½ teaspoon Chilli Powder, 1 teaspoon Chole Masala, ½ teaspoon Garam Masala, and salt to taste.
Mix well into a consistent dough.
Make well pressed rounds of the dough (tikka/cutlets) or rolls as desired
Grind the 10 rusks into half a cup of rusk powder.
Coat the dough rolls/rounds/tikkas with the rusk powder.
Pour oil into a shallow pan and heat.
Deep fry the tikkas to golden brown.
Drain excess oil and serve.
