Aarsis Ultimate Potato Cutlets Recipes

Steps:

• Pre-heat the oven at 375 degree.
• Heat oil in a pan. Add turmeric powder, green chilies and onions along with the salt. Sauté until the onions are translucent. Do not brown them.
• Add the potatoes along with coriander powder, red chili powder and the garam masala.
• With regular stirring, cook the potatoes until the mixture starts coming together.
• Now, add the lemon juice and coriander leaves. Stir to combine.
• Remove from heat and let the mixture completely cool.
• In a bowl, lightly beat the egg along with 1 Tbsp of water and keep aside.
• Line a baking tray with aluminum foil or parchment paper. Coat this with cooking spray. Set aside.
• Unfold the thawed pastry sheet on a lightly floured surface.
• If there are ridges in the pastry sheet, gently flatten them with a rolling pin.
• Cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
• Place about 2 Tbsp of potato mixture in the center of each square. I use an ice-cream scoop to make sure that al the patties have equal amount of filling.
• Brush all the four sides with the egg and water solution.
• Take the opposite sides of the square and fold to create a triangle. Seal the ends tight with your fingers. Then crimp them with a fork.
• Place the filled patties on the baking tray.
• Brush the tops and sides of these patties with the egg and water solution.
• With a knife, create a small slit on top of each pastry. This will help the steam to escape during the baking.
• Bake the patties on the medium rack of a pre-heated oven until they are golden brown in color and cooked through.
• Remove from the oven and serve hot with tomato ketchup.
• Enjoy these savory patties with your loved ones!

Steps:

• Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes.
• Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.
• Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.

Steps:

• In a bowl combine, green chili, ginger, garam masala, mango powder, salt, red chili powder, panko breadcrumbs, cilantro leaves and potatoes.
• Use your hands to combine this in to a semi-soft mixture until everything is well incorporated. While you do this, try and break the potato chunks and work them in to the mixture.
• Form golf ball size balls and then flatten them to form a finger shape and set aside.
• Heat the oil in a pot/wok over medium heat and bring the oil to 325 degrees F.
• When adding the cutlets to the oil, dip about 1/3 to 1/2 of them into the oil and allow them to start frying. Then gently slide the rest of it. This will prevent them from sinking at the bottom.
• Working in batches, fry the cutlets until they are golden brown and crispy.
• When the cutlets are done, remove from the oil and put immediately on paper towel to blot the excess oil.
• Serve with tomato ketchup or a dip of your choice.