Potato Semolina Cutlets

Kitchen Equipments Required

Grater, small frying pan, mixing bowl, chopping board, knife, a deep frying pan or Kadhai, a slotted spoon for deep frying, a baking sheet with parchment paper on it, a large plate with couple of layers of kitchen paper towels, a small bowl of water, a small plate.

Ingredients

Potatoes – 7 to 8 small or about    2 &1/2 cups of boiled and grated potatoes. I recommend using new potatoes or golden Yukon.

Onions – 1/4 cup, finept choppe

Green Chili – 1, finely chopped

Ginger – 1 big piece, finely grated

Semolina, fine – 2 tbsp + 4 tbsp for rolling

Oil & Spices

Peanut Oil – 1 cup for frying. Use an oil which has high smoking point. Vegetable and Canola are not good for deep frying since they turn toxic at higher temperatures.

Amchur/Dry Mango Powder – 1/2 tsp

Corinader Powder – 1 tbsp

Red Chili powder – 1/4 tsp

Garam Masala – 1/2 tsp

Cumin powder – 1/2 tsp

Salt to taste

Method

Refer to this pictogram 👇 for better understanding:

Making the Potato Mix & Prepping the Cutlets

1. Dry roast 2 tbsp of semolina for about 2 minutes on lowest flame. Set aside.
2. Take the mixing bowl. Add grated potatoes, ginger, chili, finely chopped onions, roasted semolina and all the spices to the bowl.
3. Mix all the ingredients well and bring them together in the bowl like a dough.
4. Prep your working counter – Keep the bowl with cold water, a plate with 4 tbsp of semolina near by. Line a baking sheet with parchment paper and keep near by the dough bowl. Keep a dry paper towel near by for drying your hands if needed.
5. Dip your fingers in the cold water. Divide the potato semolina dough in 14-16 equal balls.
6. Dampen your hands lightly with cold water and take one dough ball. Roll it tight and flatten it into 2&1/2 inches wide round patty between your palms.
7. Place it on the plate with semolina. Press it lightly from both the sides in semolina and roll the sides also in the semolina. Set this patty aside on the lined baking sheet.
8. Finish preparing all the dough balls into patties likewise.
9. Refer to the pictures 1,2&3 above in the pictogram.
10. Now a very important step – Refrigerate these patties or cutlets in the baking sheet for about 2 hrs. If you do not have time for that, put that tray in freezer for about 20 minutes.

Deep Frying the Cutlets

1. Take the patties out from the refrigerator or freezer.
2. Heat peanut oil in the deep frying or kadhai. The right temperature is when you drop a small piece of the potato dough and it springs back immediately.
3. When you reach that temperature, add 1 patty first. Fry it from both the sides on medium high heat till it is golden crispy. The semolina should not turn black on top. Once that first patty is out of your way, you may fry 2-3 patties at a time. Fry all the patties like wise and drain over the plate lined with paper towels. It takes good 5-6 minutes for each lot to fry properly.

Important Notes for frying the Cutlets

1. DO NOT OVER CROWD THE FRYING PAN. Fry only 2-3 cutlets at a time, depending upon how big your pan is.
2. If you are frying 1 patty at a time, control the heat at medium high.
3. If you are frying 2-3 patties at a time, keep the heat high but in check and if required, bring it down a bit in between.
4. Make sure that the oil is always hot in between 2 lots.
5. Do not touch the cutlets with the slotted spoon often or else they can break. Touch them only to turn or drain out.
6. For Extra crispy cutlets, you may double fry them.
7. You may shape them in the desired shapes like rolls or croquettes.

Serving Suggestion

Serve these hot with Green Coriander Chutney and Ketchup.