Cooking Instructions
- 1
Mashed potatoes. Heat oil, add mustard seeds and curry leaves. Add green chilli, ginger garlic paste and turmeric. Cook for 1min.
- 2
Pour over mashed potatoes. Add salt and lime juice. Mix well.
- 3
Make round cutlets and set aside.
- 4
Add all the ingredients of besan dip and using water prepare medium thick batter. It should be pouring consistency but not too runny.
- 5
Heat oil, dip potato cutlets in besan dip. Coat it well and drop them in hot oil.
- 6
Flip and cook from both sides till golden brown.
- 7
Keep on tissue paper to remove excess oil.
- 8
Serve hot with ketchup or chutney.
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