POTATO CUTLET

Chef: Jeyashri's Kitchen
ingredients:update: this measurement yields around 8 cutlets.
2 no potato 
1/2 tsp coriander powder
1/2 tsp redchilli powder 
1/4 tsp cumin seed powder
1/4 tspchat masala 
1/4 tsp garam masala
2 tsp cashew nuts (broken) 
1 tblsp maida/all purpose flour
1 tsblp cornflour/maida
1/2 cup bread crumbs
salt as needed
coriander leaves few
oil for deep frying

Method:
Boil the potatoes in pressure cooker very softly.
When it is done, pass it through cold water and peel the skin.
Mash it nicely with your hand , add salt and all the powder and the cashew nuts also.
Just add raw cashew nuts.
Add the finely chopped coriander leaves
Add the maida to the potato mixture and mix well.
Mix the corn flour with water to make a thin batter.
I use the cookie cutter to make them into heart shape.
Dip the cutlet in maida batter on both the sides.
Spread the bread crumbs on the plate.
Roll the maida dipped cutlets in bread crumbs and keep it aside.
Repeat the process for the remaining cutlets.
Cover it with a cling wrap and keep it in the fridge for an hour.
Heat oil in a kadai and when it is hot, gently put in the cutlet in the oil.
Fry till golden brown.
Take it out and drain in kitchen towel.
Serve with tomato sauce