Preparation Timeline

• Boiling potatoes: 10 minutes
• Mixing cutlet mixture: 5 minutes
• Shaping & shallow-frying: 15 minutes
• Total time: ~30 minutes

Ingredients

Instructions

1. Step 1 — Prepare mixture (≈10 mins): Mash boiled potatoes well. Add grated carrot, peas, moringa powder, salt, and red chili powder. Mix thoroughly and add some bread crumbs to bind the mixture.
2. Step 2 — Shape (≈5 mins): Divide the mixture and shape into small round or oval cutlets.
3. Step 3 — Fry (≈15 mins): Heat oil in a pan over medium flame. Shallow fry each cutlet until golden brown and crisp on both sides. Drain on paper towels.
4. Serve hot with tomato ketchup, green chutney, or yogurt dip.

Tips

• To make it healthier, air-fry or bake the cutlets instead of frying.
• Add finely chopped spinach, beetroot, or corn for variation.
• Refrigerate the shaped cutlets for 10 minutes before frying to help them hold shape.

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