Crispy Potato and Cornflake Cutlets

Steps

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1. 1
   Crush or grate the flattened rice using a grater or grind it with a mortar until fine; set aside.
2. 2
   Place boiled potatoes in a bowl and mash them thoroughly with your fingers or a fork into a smooth paste.
   ▶ ≈1:08
3. 3
   Rinse the soaked flattened rice thoroughly under water until drained, then add to the potato mash and combine.
   ▶ ≈1:27
4. 4
   Add a handful of chopped coriander leaves, finely chopped green chillies, and minced onion; mix well.
   ▶ ≈2:04
5. 5
   Add chilli powder, garam masala, pepper powder, ginger garlic paste, and salt to taste; stir thoroughly until everything is evenly combined.
   ▶ ≈2:17
6. 6
   Mix in the maida flour and gradually add water while kneading until the mixture forms a smooth, cohesive dough.
   ▶ ≈3:16
7. 7
   Ensure the dough is smooth and lump-free, with a proper consistency for shaping.
   ▶ ≈3:32
8. 8
   Divide the dough into portions, shape each into a ball, then flatten it. Coat each cutlet evenly with crushed cornflakes on all sides for extra crispness.
   ▶ ≈4:11
9. 9
   Repeat the shaping and coating process for all portions. Heat sufficient oil in a deep pan to medium temperature.
   ▶ ≈4:29
10. 10
    Carefully place the coated cutlets into the hot oil and deep-fry until both sides turn golden brown and the sizzling sound subsides. Flip halfway through for even cooking.
    ▶ ≈4:53
11. 11
    Once the cutlets are completely golden and crispy, remove from oil and drain on paper towels before serving.
    ▶ ≈5:24