Ingredients

• 2 large Potatoes (boiled, peeled and mashed)
• 2 tbsp Coriander leaves (chopped)
• 1 medium sized Onion (finely chopped)
• 1 medium sized Beetroot (Boiled and grated, about ½ cup)
• 1 tsp Ginger garlic paste
• 1 Green chilly (finely chopped)
• Salt (as per taste)
• 1 tbsp Lime Juice
• 1/2 tsp Garam masala
• 1/2 tsp Cumin powder
• 1/2 tsp amchur powder
• 1/2 tsp Chaat masala
• 2 tbsp Cornflour
• 2 tbsp Peanuts, crushed
• 3/4 cup Breadcrumbs (and extra for coating cutlets)
• Oil (for shallow fry)

Instructions

• 1 Put all ingredients in a bowl except oil.
  
• 2 Mix well.
  
• 3 Oil a surface or silicon mat and spread the mixture with your hands.
  
• 4 Thickness should be that of cutlets about ½ inch thick.
  
• 5 Using a cookie heart shaped cutter, cut out heart shapes. (See Recipe notes below)
  
• 6 Using a spatula, carefully transfer each cutlet onto a plate.
  
• 7 Repeat till all the mixture is used up.
  
• 8 Coat cutlets with breadcrumbs.
  
• 9 Shallow fry the cutlets.
  
• 10 Serve with tomato ketchup and green chutney. (See Recipe notes below)
  

Recipe Notes

1. If you don’t have a heart shaped cutter, just make heart shapes with some mixture using your hands.
2. Click here for Coriander coconut Chutney Recipe