Perfect for weekend breakfast or evening snacks for kids when they come back from school.
I stuffed these with cauliflower and carrot. You can choose a stuffing of your choice but keep the veggies crunchy so that when you bite into them you experience a variety of textures all at the same time. The super crispiness of noodles, softness of potatoes and then crunchiness of veggies. Potatoes should be mashed very nicely so that there are no lumps but please do not grate the potatoes.
I served them with red chilli jam. You can serve them with a dip of your liking. My sister likes these with hot garlic soy sauce dip.
Boiled Potatoes 5 medium
Cauliflower 2 small florets
All Purpose Flour 4-5 tbps + 1 tbsp
Red chilli pd a large pich
Green chilli 1 tsp finely chopped
Ginger paste 1 tsp
Chopped coriander 1 tbsp
Salt to taste
Pepper pd. to taste
Noodles 25 to 30 gms
Oil for frying
Boil the noodles , refresh them in cold water and keep them aside on a strainer.
Chop cauliflower and carrot very finely.
Blanch them in boiling water for a minute. Refresh them in cold water and keep them on a strainer.
Mash the potatoes so that there are no lumps in them.
Mix 4-5 tbsp of APF , salt and pepper. Divide into 6-8 portions.
Mix red chilli pd, ginger paste, green chilli and coriander with the blenched veggies. Add salt.
Wet your hands. Take one portion of mashed potatoes. Flatten it on your palm.
Place some stuffing. Deftly pick up the edges, seal it and shape it into a cylinder[ps1] .
Roll it into boiled noodles and press lightly so that noodles will stick onto the potato surface.
Keep it on a plate.
Repeat the process with the remaining portions of potatoes.
At this stage you can keep them in the fridge till frying time.
For frying heat oil in a pan.
Take 1 tbsp of APF in a bowl. Add some water to make a very thin paste.
Add salt and pepper to taste.
Dip the cutlets one by one in this batter and deep fry them in hot oil , on a medium flame.
Once they turn golden, remove them on a kitchen towel so that all the excess oil drains off.