Stuffed Potato Cutlet Recipe With Mint Mayo

Name: Stuffed Potato Cutlet Recipe With Mint Mayo
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 4 pieces White Potatoes (4 Potatoes (Aloo)); ¼ cup Mint Mayo (1/4 cup Del Monte Mint Mayo); ¼ cup Cheddar Cheese (1/4 cup Cheese grated); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Dried Oregano (1 teaspoon Dried oregano); 3 sprig Cilantro (3 sprigs Coriander (Dhania) Leaves finely chopped); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 tsp Amchur (1 teaspoon Amchur (Dry Mango Powder)); 1 tbsp Corn Flour (1 tablespoon Corn flour); 0 pieces Wheat Breadcrumbs (Whole Wheat Bread crumbs for coating); 0 pieces Vegetable Oil (Oil for deep frying (vegetable oil used))

Stuffed Potato Cutlet Recipe With Mint Mayo - Indian Snack Recipes (Indian)

45 minIndian

Servings4

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Vegetarian
Pescatarian

Steps

1To begin making the Stuffed Potato Cutlet Recipe With Mint Mayo, boil potatoes, peel the skin and grate into a bowl.
2Add red chili powder, cumin powder, amchur powder, coriander leaves, oregano, and salt to taste. Mix well.
3Mix cornstarch with 1 teaspoon water, whisk well to ensure no lumps are present. Keep aside.
4Take a portion of the potatoes, roll into balls. Make a small hole in the middle. Spoon in Del Monte Mint Mayo and then top it with grated cheese. Take another small portion of the potato mix and cover the mayonnaise stuffed potato balls. Seal well and make sure mayonnaise does not ooze out. Flatten slightly into disc.
5Whisk the cornstarch once again, dip the cutlets in the corn starch, coat with breadcrumbs well, keep aside. Repeat this for the remaining mix.
6Heat oil for deep frying. Once oil turns hot drop is carefully few potato cutlets at a time. Fry on medium heat until cutlets turn crunchy and golden brown on all sides. Remove from the oil and place on kitchen paper.
7Serve the Stuffed Potato Cutlet Recipe and serve it along with chutney as an appetizer for parties.