Ingredients with Measurements:
- 500g potatoes, boiled and mashed
- 1 cup lyangcha, crumbled
- 1 onion, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- 1 cup breadcrumbs
- Oil for frying
Special equipment needed:
- None
Step-by-step instructions:
1. In a mixing bowl, add mashed potatoes, crumbled lyangcha, chopped onion, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, salt, and 2 tbsp oil. Mix well.
2. Take a small portion of the mixture and shape it into a cutlet.
3. Roll the cutlet in breadcrumbs and set aside.
4. Repeat the process with the remaining mixture.
5. Heat oil in a frying pan over medium heat.
6. Once the oil is hot, gently place the cutlets in the pan and fry until golden brown on both sides.
7. Remove the cutlets from the pan and place them on a paper towel to absorb excess oil.
8. Serve hot with your favorite dip or chutney.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- This recipe makes 10-12 cutlets.
Nutritional information:
- Calories: 180 per cutlet
- Fat: 8g
- Carbohydrates: 22g
- Protein: 5g
Substitutions for ingredients:
- Lyangcha can be substituted with any other sweet or savory snack of your choice.
- Breadcrumbs can be substituted with crushed cornflakes or panko breadcrumbs.
Variations:
- You can add chopped green chilies or red chili powder for a spicier version.
- You can add chopped fresh coriander leaves for a fresh flavor.
Tips and tricks:
- Make sure to use boiled potatoes that are not too watery.
- Do not overmix the mixture as it can become too soft and difficult to shape.
- If the cutlets are breaking while frying, add more breadcrumbs to the mixture.
Storage instructions:
- These cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cutlets in a preheated oven at 180°C for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the cutlets on a platter with a side of chutney or dip.
- Garnish with chopped fresh coriander leaves or sliced onions.
Garnishes:
- Chopped fresh coriander leaves
- Sliced onions
Pairings:
- These cutlets pair well with mint chutney, tamarind chutney, or tomato ketchup.
Suggested side dishes:
- Serve with a side of salad or roasted vegetables.
Troubleshooting advice:
- If the cutlets are breaking while shaping, add more mashed potatoes to the mixture.
- If the cutlets are too soft, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Use fresh ingredients and store them properly.
Food history:
- Lyangcha is a popular sweet snack from West Bengal, India.
Flavor profiles:
- These cutlets have a crispy exterior and a soft, flavorful interior with a hint of sweetness from the lyangcha.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Bangladeshi