Spinach Potato Cutlet

Clean and pressure cook channa dal / bengal gram with water until it is 3/4th cooked. Once the pressure has been released, add cleaned and washed spinach / palak along with and cook for another 10 minutes until the dal and green gets soft.

Strain the water and allow it to cool

Boil the potatoes separately, peel the skin and keep aside.

In the mean time, chop onions, green chilies and coriander very finely and keep this too aside

Now when the dal and greens has been cooled down, blend this into a paste. To this add potato too and blend coarsely adding salt.

To this add, the chopped onions, green chilies, coriander leaves, garam masala and mix thoroughly.

Make it into desired shapes using the cookie cutter, coat them with the bread crumbs and arrange them onto a plate.

Heat flat based pan and shallow fry these cutlets with very less oil on both sides, and feel the aroma of the cutlets that wafts throughout your house. Serve them with tomato sauce or dip of your choice