How To Make Aloo Peanut Cutlet

How To Make Aloo Peanut Cutlet

Aloo Peanut Cutlet is a lip-smacking formula that you can appreciate even while fasting. You simply need bubbled potatoes, squashed peanuts, water chestnut flour and a few flavors to make this flavourful dish. Match up the cutlets with mint chutney for the best taste.

Generally, food eaten during fasting is broiled, which makes them very undesirable. This cutlet formula is seared in only 1-2 tbsp ghee, which adds to their wellbeing remainder. On the off chance that you are intending to keep a quick during Navratri, you really want to bookmark this formula without a doubt. Do attempt this formula, rate it and let us in on how it ended up being.

Aloo Peanut Cutlet

Elements of Aloo Peanut Cutlet

2 bubbled potato
1 tablespoon water chestnut flour
1/2 teaspoon dry mango powder
dark salt as required
1/2 cup squashed peanuts
1/2 teaspoon cumin powder
1/2 teaspoon red bean stew powder
2 tablespoon ghee

Instructions to make Aloo Peanut Cutlet

Stage 1 Prepare a combination

Strip the bubbled potatoes and gather them in a bowl. Pound them appropriately with a masher or fork. Add squashed peanuts, salt, red stew powder, dry mango powder, cumin powder and water chestnut flour. Add 2 tbsp water and blend well in with your hands to frame a combination.

Stage 2 Make cutlets

Oil your hands a piece with ghee. Take out little parcels from the mixture and straighten them out to make tikkis. Make tikkis utilizing all blend.

Stage 3 Cook the tikkis

Smear 1-2 tbsp ghee on a non-stick container. Put the tikkis on the container and let them cook from one side. When brilliant brown, flip them towards the opposite side and let them cook appropriately.

Stage 4 Ready to be served

Serve the tikkis with some mint chutney. Appreciate!

Tips

You can stuff the tikkis with some pomegranate seeds for added taste.

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