Preparation

• Take 3 large sized potatoes and cut them into cubes and boil until fork tender. You can test this by poking the potato with a fork, paring knife, or skewer. If the utensil slides easily all the way to the center, the potatoes are done.
• Place the boiled potatoes in a large bowl and crush lightly with a masher or the back of a fork.
• Add turmeric, red chilies, black pepper powder, coriander, crushed cumin seeds, and salt. Also add other vegetables like onion, green chilies, fresh coriander leaves and seedless tomato. And for light and fresh flavor add lemon juice as per your taste.
• Mix everything well to make a non sticky dough base for the cutlets.
• Grease the hands with oil and shape the dough into round cutlets. Coat each cutlet lightly in flour or breadcrumbs, and set aside.
• Meanwhile, heat oil and fry the cutlets until golden from both sides.
• Serve with your favorite sauce.

• Boil potatoes until they become soft and tender. Mesh the potato in a mixing bowl. Then add already boiled and shredded chicken pieces, chopped green part of spring onions, fresh coriander and mint leaves. To make it more hot and spicy add green chili paste, hot sauce and soy sauce.
• Season with white peeper powder, crushed black peeper and red chilies, chat masala, cumin seeds, coriander powder, garlic powder and lost but not the least salt to your taste.
• Grind and mix all the ingredients well into a thick paste.
• Grease your hand with oil and using your hands shape the paste into 10 equal cutlets.
• Dip in beaten egg and coat with breadcrumbs.
• You can store the cutlets for 2-3 days in freezer or fry on the go.
• Preheat the oil little bit and fry the cutlets on medium flame. Changes sides for better cooking and to avoid burning the cutlets.
• When ready serve with your favorite sauce.