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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan and add jeera to splutter.
Add chopped onion, garlic, and ginger. Stir until pink brown.
Add vadi mixture and mashed potatoes.
Add all spices and freshly cut coriander. Mix well.
Turn off the heat and allow the mixture to cool.
Roll the mixture into small balls and shape them as cutlets.
Coat the cutlets with bread crumbs and refrigerate.
Heat ghee in a pan and fry the cutlets until golden brown.
Transfer the cutlets to a serving plate and serve with chutney.
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You can substitute fresh garlic and ginger with frozen cubes for convenience.
Refrigerating the cutlets helps them hold their shape better when frying.
Can I use fresh garlic and ginger instead of frozen?
Yes, you can use fresh garlic and ginger instead of frozen cubes.
What can I use instead of sattu for binding?
You can use breadcrumbs or flour as an alternative to sattu for binding.
How do I know when the cutlets are done?
The cutlets are done when they turn golden brown and crispy.
Can I prepare the cutlets in advance?
Yes, you can prepare and refrigerate the cutlets in advance, then fry them when ready to serve.
What chutney pairs well with these cutlets?
Mint or tamarind chutney pairs well with these cutlets.
