This recipe was an on the spur of the moment creation of mine one saturday morning. I wanted to have an “aloo tikki” which is an indian potato cutlet with a “difference”. I thought of many types of stuffing and then got inspired by an idea. I had some red capsicum in the fridge and thought why not stuff it with that? I put on my thinking cap…and came up with this… Made it, took out a pic..and uploaded it on facebook to have dozens and dozens of comments for the recipe. I was taken aback…such a simple thing..and yet managed to get so many comments? So as i always tell you all ” i might delay in writing a recipe, but in the end i do.”. Here is the recipe for all you vegetarians out there, have never experimented so much with vegetarian dishes before !
3 medium sized potatoes, boiled and mashed
1 teaspoon of salt or to taste
1/2 teaspoon of black pepper powder
Juice of 1/2 lime
1 teaspoon of whole cumin seeds
2 green chillies chopped or to taste or omit if you do not want it spicy
1/4 cup of finely chopped coriander leaves, i used my magical scissors for this
1 cup of mashed potato flour ( its that ready made potato mash mix that you get)
capsicum cut into cubes as needed
grated cheese as needed ( i used THIS one)
oil for deep frying.
Mix the boiled mashed potatoes with the salt, pepper, lemon juice, green chillies and coriander leaves. Add the mashed potato flour and mix well. Now we need to test the mixture that it does not break so we heat up some cooking oil in a deep pan or fryer and take a small ball of the mixture and put it into the hot oil. If it does not break and fries perfectly without disintegrating we are fine!. If if does break up and splatter we need to add more potato mash flour. People also add breadcrumbs but this is a gluten free recipe! Once you have your mixture right, turn off the heat and lets shape our cutlets? Take a small amount of the mixture in your hand and form it into a ball (its easier if you grease your palms) and then flatten it. Add a small piece of capsicum and some grated cheese on the capsicum and bring the mixture together to cover the capsicum . Apply little pressure and seal it well. If its not well sealed the cheese will leak out while frying. Flatten it a bit to shape it into a cutlet. Make up all the cutlets the same way. Heat the oil and deep fry these cutlets till golden brown. Serve with sauce of your choice.
NITU DIDI TIP:
If you do not have potato mash flour you can use grated bread instead. I prefer potato mash flour as the cutlets get non greasy and crispy. I have not specified the amount of potato mash flour as it depends on the moisture in the boiled potatoes. For vegans you can use vegan cheese
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