Cheese Stuffed Potato Cutlets

About Cheese Stuffed Potato Cutlets

Ingredients

• Processed cheese, grated ½ cup + to garnish
• Medium potatoes, boiled, peeled and mashed 4
• Shelled green peas, boiled and mashed ¼ cup
• Fresh coriander leaves, chopped 2 tbsps
• Salt to taste
• Cornflour 1 tbsp
• Bread 2 slices
• Black pepper powder ½ tsp
• Breadcrumbs ¼ cup
• Oil to deep fry
• Vermicelli to garnish
• Green olives to garnish
• Medium carrot, peeled and sliced 1 to garnish
• Tomato ketchup to serve

How to Make Cheese Stuffed Potato Cutlets (Stepwise Photos)

Method

1. Take potatoes, peas, coriander leaves, salt, cornflour and crumbled bread slices in a mixing bowl and mix well to make soft dough.
2. Take cheese in another bowl, add pepper powder and mix lightly.
3. Divide the potato mixture into equal portions and roll them into balls. Make a dent in the middle of each ball, put a little cheese mixture in it, bring in the edges and press gently together to seal. Further toll into oval shaped cutlets.
4. Spread the breadcrumbs in a plate and roll the cutlets in it till they are well coated.
5. Heat sufficient oil in a kadai. Gently slide in the cutlets and deep fry till golden. Drain on absorbent paper.
6. Make eyes, ears and tail with halved olives, carrot slices and vermicelli.
7. Arrange them on a serving platter and serve hot with a bowl of tomato ketchup.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps