Pakistani Alo Cutlets without Amchur

1.In a large mixing bowl, combine the boiled and mashed potatoes with finely chopped onions, green chilies, and coriander leaves.

2.Add cumin seeds, coriander powder, red chili powder, garam masala, ginger-garlic paste, and salt to the potato mixture. Mix thoroughly until all spices are evenly incorporated.

3.Divide the mixture into equal portions and shape each into a flat, round patty about 2-3 inches in diameter and 1/2 inch thick.

4.Prepare a batter by mixing all-purpose flour, cornflour, and water in a bowl until smooth and free of lumps. The batter should be thick enough to coat the cutlets.

5.Place the bread crumbs in a separate shallow dish for coating.

6.Heat oil in a deep frying pan over medium heat until it reaches 350°F (175°C).

7.Dip each potato patty first into the batter, allowing excess to drip off, then coat evenly with bread crumbs.

8.Carefully place the coated cutlets into the hot oil, frying in batches to avoid overcrowding. Fry each side for about 3-4 minutes or until golden brown and crispy.

9.Use a slotted spoon to remove the cutlets from the oil and drain on paper towels to remove excess oil.

10.Serve hot with mint chutney, tamarind sauce, or ketchup as a delicious snack or appetizer.