Mom's Cutlets

I've never been a huge fan of the cutlets we got from our local grocery store. I always thought they were too oily and hard and had an unpalatable spice blend. My mom tried her hand at making these for the first time, and my opinion has definitely changed. I devoured these cutlets with mint chutney and tamarind date chutney, and I am already looking to make more.

Adapted from Veg Village Food.

Ingredients

• 5 medium potatoes

• 2/3 c frozen peas and carrots

• 1/3 c paneer, grated

• 1/2 red bell pepper, diced

• 1/2 green bell pepper, diced

• 1/2 red onion, diced

• 2-3 green chilies, minced

• 2 T cilantro, chopped

• 1 t salt

• 1/2 t red chili powder

• 1 t chaat masala

• 4 T cornstarch

• 1/2 c water

• 1 1/2 c bread crumbs

• Oil for deep frying

Directions

1. Boil potatoes until soft. Peel and mash potatoes.

2. Defrost and cook frozen peas and carrots with hot water in microwave for 1-2 minutes.

3. Mix together potatoes, peas and carrots, paneer, bell peppers, onion, chilies, cilantro, salt, red chili powder, chaat masala, and 2 T cornstarch.

4. Using a cookie scoop (or a spoon), make 1 1/2 T balls from potato mixture. Flatten balls into cutlet shape.

5. In a separate bowl, mix together 2 T cornstarch and 1/2 c water until there are no clumps.

6. Heat the oil for deep frying.

7. One at a time, dip each cutlet patty in cornstarch water, roll in breadcrumbs, and deep fry until a deep golden color.

8. Blot excess oil before eating. Serve with mint chutney and tamarind date chutney.