1 kg potatoes, boiled, peeled and grated
200g green gram, half boiled in water
20g dry mango powder (amchur)
15g black salt
1/4 tsp pepper powder
1 lemon
2 small bunches coriander leaves
2 tsp corn flour
150g ghee or butter
5 bread pieces
Salt to taste

Aloo Cutlet

1. Soak the bread pieces in water for few seconds. Remove from water squeeze all water and mash into pieces.
2. To the mashed potatoes, add the above bread pieces, salt, lemon juice and mix well. Keep aside.
3. To the green gram, add 2 tbsp of ghee or butter and fry on slow flame. Also add dry mango powder, pepper powder, salt, chopped coriander leaves, black salt and fry well until it becomes a fine mixture.
4. Take some of the potato mixture and make lemon size balls. Put each ball on your palm, press with other palm and place the green gram mix in the middle of the potato mixture ball.
5. Close the edges and repeat the process for the remaining balls.
6. Roll the balls in the corn flour and press the balls into oval shape by keeping in between your palms.
7. Heat a flat pan and fry these cutlets on both sides by keeping ghee or butter until golden brown in color.
8. Serve hot with tomato sauce or mint chutney.