Aloo ki Katli | My Husband's Favourite Healthy and light Lunch Menu by Cooking with Benazir

Boil the potatoes until tender, then peel and mash them.

In a pan, heat 1-2 tsp of oil and add mustard seeds, cumin seeds, and asafoetida.

Once the seeds start to splutter, add ginger and garlic paste, and sauté for a minute.

Add the mashed potatoes to the pan along with Kashmiri red chilli powder, coriander powder, turmeric powder, and salt.

Mix everything well and cook for a few minutes.

Form the mixture into cutlet shapes and shallow fry in oil until golden brown on both sides.

Spice Level:

Dietary