This has been one of my all-time favorite dishes. It can be served as an appetizer or as evening snacks.

One of the major ingredients of this dish is Amchur powder, also referred to as “dried mango” powder. It is made from dried, ground mangoes. The spice gives a slightly sour flavour, similar to tamarind,  to many Indian dishes. It is easily available in consumer packs at grocery stores.

RECIPE :

INGREDIENTS:

For the potato filling:

• 4-5 medium size boiled potatoes  
• 2-4  finely chopped green chillies
• 1 bunch of  finely chopped coriander leaves
• ½  tsp. red chili powder
• ¼ tsp. Coriander powder
• ¼ tsp. Cumin seeds powder
• Common Salt

For the masala filling inside the potatoes:

• 2 finely chopped onions
• 4 tbsp. finely chopped garlic
• 1-2 tbsp. finely chopped ginger

• 1-2 chopped green chillies
• ½ tsp. roasted sesame seeds
• 1 tsp. finely ground black pepper (depends on your taste)
• ½ tsp. Ajwain seeds ( Also known as Carrom seeds or Bishop’s weed)
• 1 tsp. Amchur Powder

For the outer crisp coating:

• 2-3 cups besan (Also known as chick pea flour/gram flour)
• 1/4 tsp. red chilli powder
• 1/4 tsp. garam masala powder
• Common Salt
• Water
• Oil

For Cooking:

• Oil for frying cutlets

METHOD:

Preparing the outer coating:

1.      Mix the besan (Chick pea flour/gram flour), Red chilli powder, garam masala powder and salt together in a bowl.

2.      Add Water to it and mix well to form a batter which is smooth in consistency.

3.      Add a few tsp. of oil to the batter and mix well.

4.      Check the seasonings and keep the batter aside.

Preparing the inner masala filling for the potatoes:

1.      Heat oil in a pan.

2.      Add chopped onions, garlic, ginger and green chillies and fry till golden brown.

3.      Add roasted sesame seeds, black pepper (grounded), ajwain and Amchur powder and fry for 1-2 minutes.

4.      Add salt and sauté well.

Preparing the potatoes filling:

1.      Peel and mash the potatoes well.

2.      Add the chopped coriander leaves, green chillies to it.

3.      Now add the coriander powder, red chilli powder, cumin powder and salt and mix it well.

4.      Add the masala powders according to your taste and keep the filling aside.

Preparing the cutlets and frying them :

1.      Take two tablespoons of mashed potatoes filling and give them the shape of round cutlets with your hands.

2.      Now make a hole in the cutlets and fill them with about 1-2 teaspoons of the masala filling.  Roll the balls properly so that the masala filling does not come out.

3.      Now evenly coat the cutlets with the besan batter. Take care that the coating should neither be very thick nor thin.

4.      Heat oil in pan.

5.      Deep fry the cutlets on a medium flame till crisp and golden brown in colour.

6.      Serve hot with any sauce of your choice or green coriander/tamarind chutney.

Cooking Tip – Adding oil to the batter  prevents the outer coating from absorbing too much oil

Hope u will enjoy this