Bread Potato Cutlet | How to make Bread Potato Cutlet

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By Pratima Pradeep
Created on 21st May 2017
  • Bread Potato Cutlet, How to make Bread Potato Cutlet
Bread Potato Cutletby Pratima Pradeep
  • Bread Potato Cutlet | How to make Bread Potato Cutlet (9 likes)

  • 0 reviews
    Rate It!
  • By Pratima Pradeep
    Created on 21st May 2017

About Bread Potato Cutlet

It is a delicious and hearty Indian snack.

Bread potato cutlet is one dish which makes its accompaniments tastier. With the right mix of flavours, Bread potato cutlet has always been everyone's favourite. This recipe by Pratima Pradeep is the perfect one to try at home for your family. The Bread potato cutlet recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Bread potato cutlet is 5 minutes and the time taken for cooking is 10 minutes. This is recipe of Bread potato cutlet is perfect to serve 3 people. Bread potato cutlet is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Bread potato cutlet. So do try it next time and share your experience of cooking Bread potato cutlet by commenting on this page below!

  • Prep Time5mins
  • Cook Time10mins
  • Serves3People
Bread Potato Cutlet

Ingredients to make Bread Potato Cutlet

  • 4 - Medium size potato, boiled peeled and mashed.
  • 2 - Medium size onion, finely chopped
  • 2-3 - Green chilies, finely chopped
  • 1/4 teaspoon - Cumin seed
  • 5 - Bread slices, roughly crushed
  • 1/2 tablespoon - Rosted and crushed peanuts
  • 1/2 tablespoon - Besan
  • 2 table spoon - Rawa
  • Salt to taste
  • Oil for deep frying
  • Tomato ketchup and green coriander chutney

How to make Bread Potato Cutlet

  1. Heat oil in a kadhai for deep frying.
  2. In a bowl mix potatoes, onion, chilies besan, peanuts, bread, cumin seeds and salt. Mix well and make small size cutlets balls.
  3. Take 2 tablespoon dry rawa in a plate, roll each cutlet ball into it to coat its surface and then transfer it to another plate.
  4. Heat oil put 3-4 cutlets on it and deep fry them over medium flame, until bottom surface turns light golden brown.
  5. Take out the cutlets on absorbent paper and then serve with tomato ketchup and green chutney.

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