Water chestnut flour cutlets for fast Recipe

Cooking Directions

• STEP 1.In a bowl, mix water chestnut flour, mashed potatoes, chopped green chilies, grated ginger, cumin powder, coriander powder, and salt.
• STEP 2.Add water gradually to form a thick batter-like consistency.
• STEP 3.Heat oil in a pan and shape the batter into small cutlets.
• STEP 4.Fry the cutlets until golden brown on both sides.
• STEP 5.Serve hot with mint chutney or yogurt dip.

Cooking Tips

• Make sure the water chestnut flour is fresh and free from lumps.
• You can add chopped coriander leaves for extra flavor.
• If the batter is too thin, add more water chestnut flour to adjust the consistency.

Storage and Serving

• Water chestnut flour cutlets are best served hot.
• You can store any leftover cutlets in an airtight container in the refrigerator for up to 2 days.
• Reheat the cutlets in a preheated oven or on a stovetop pan before serving.