a delicious Indian starter. Mildly heated, serve with tamarind sauce (found in the ethnic area of most supermarkets) and ketchup as sweet and sour condiments.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 5 medium-size potatoes, washed thoroughly
- 2 teaspoons salt
- 2 tablespoons garam masala
- 2 tablespoons coriander powder
- 2 tablespoons black pepper
- 10 cilantro leaves, chopped
- 6 tablespoons bread crumbs
- oil for frying
Instructions
- Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes.
- Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.
- Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.
Reviews
The amount of salt…two teaspoon for just five potatoes and two tablespoon each of black pepper and garam masala is too too too much…that could be a mistake
They are pretty good. If I make them again I might try and see what else I can put in them though. Also, don’t use garam masala with salt already in it! lol I put 2 teaspoons of salt instead of 2 tablespoons, but forgot about the salt in my garam masala so it turned out too salty anyway. That’s my fault though. lol
I am very glad I didn’t put 2 Tbs. of black pepper into this. It was the only change I made. My biggest complaint is that when you pan fry these, the sides remain uncooked if you make the patties the prescribed 1″ thick. They work great if you make them between 1/2″ to 1/4″ thick. The thick ones tended to have their crispy tops slide off. They were very tasty, although for personal preference I will cut back on both the garam masala and the ground coriander. Two Tbs. of each is too much for me. It did go well with the cucumber and black bean salad and the peanut marinated chicken thighs. These are worth experimenting with.
wonderful…though I reduced the quantity of black papper to 1/2 tablespoon. Also I added chopped and steamed radish and cabbage. would definitely make these again.. thanks!
These are absolutey delicious! My family, including a 6-year-old, enjoyed them enough to declare that we should have them again. Because of the other reviews, I put half the amount of both the garam masala and coriander powder. I put in enough salt and pepper “to taste”. The ketchup really made these sing! Bridle, thank you so much for this recipe. It’s exactly what I was craving.
These were good. I ended up doubling the number of potatos to balance the overwhelming flavors, but the spices were still very intense. I would have preferred a milder flavor. I served them with a sweet and sour sauce, which balanced a little of the flavor, but ended up liking them better the next day when I ate them with ketchup!
Based on the previous review, I used only half of the black pepper and these were very good. We dipped them in Curry Ketchup which was fantastic(found in European grocery).
I will admit that I didn’t fry these. I used all the same ingredients (subbed dried cilantro), but instead diced the potatoes and shook them and the spices up in a bag with oil. Then, I baked them for an hour at 350. These were good, but too much black pepper so I ended up not eating much of them. I would try these the fried way, or bake them again, but I’d lessen the spices some. They were better with ketchup.