Recipe Ingredients
3 Potatoes
1 tsp of anaardana / pomegranate seeds
Salt to taste
1 tsp of red chili powder
Oil for shallow frying
4 tbsp of dry flour (used whole wheat)
For Filing
3 tbsp of your favorite pickle (used spicy mango pickle in this recipe)
1 cup of roasted moong daal (used Haldriam Moong daal packet)
2 tbsp of fresh cilantro / dhaniya leaves
Recipe Method
Boil potatoes and peel them.
In one mixing bowl mash potatoes and mix salt, red chili powder, anaardana and mix it well. If you think that mixture is little wet you can add little bit of flour.
In another mixing bowl add pickle, cilantro leaves and moong daal and mix it well.
Heat oil in a non stick pan.
Now start making small balls of potato mixture and flatten them in centre.
Add mixture of pickle in centre and close the cutlet carefully.
Now press the cutlet carefully, so that it does not break open. Use dry flour on counter table for this, in this way it will not slip from your hands.
Keep making the cutlets and then shallow fry them 4-5 minutes each side or until golden brown.
Now in a serving plate place this cutlet in centre, sprinkle cil.
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