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This bread cutlet recipe combines the softness of mashed potatoes with the crunch of bread crumbs for a delightful snack. The mixture of spices like garam masala, chaat masala, and red chili powder adds a burst of flavor, while the crispy outer layer makes it irresistible. Dip bread slices quickly in water, crumble them into the potato mixture, and shape into small cylindrical or oval cutlets. Coat them in a cornflour slurry and roll in...
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Mix mashed potatoes, onion, green chili, coriander leaves, red chili powder, turmeric, garam masala, chaat masala, and salt until well combined.
Dip bread slices quickly in water and squeeze out excess water gently.
Crumble the soaked bread into the potato mixture and mix well.
Shape the mixture into small cylindrical or oval cutlets.
Make a thin slurry using cornflour and water.
Dip each cutlet into the slurry and roll in bread crumbs to coat evenly.
Heat oil on medium flame and fry the cutlets until deep golden brown and crisp.
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Refrigerate the coated cutlets for 15 minutes before frying for extra crispiness.
Can I use maida instead of cornflour?
Yes, maida can be used as a substitute for cornflour in the slurry.
How do I prevent the cutlets from breaking while frying?
Ensure the mixture is well combined and refrigerate the coated cutlets for 15 minutes before frying.
Can I bake these cutlets instead of frying?
Yes, you can bake them at 375°F (190°C) until golden and crispy, flipping halfway through.
What can I serve with bread cutlets?
Serve them with tomato ketchup, mint chutney, or mayo dip for added flavor.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture and refrigerate it for up to a day before shaping and frying the cutlets.
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