Simple Way to Make Appetizing Potato cutlets with yogurt dip Cooking Basics for Beginners

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Potato cutlets with yogurt dip is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Potato cutlets with yogurt dip is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have potato cutlets with yogurt dip using 24 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Potato cutlets with yogurt dip:

1. Make ready 4 boiled potatoes
2. Prepare 2 finely chopped green chillies
3. Get 1 teaspoon cumin seeds
4. Prepare 1 chopped big size onion
5. Make ready 1 teaspoon ginger garlic paste
6. Prepare 1/2 cup boiled sweetcorn and peas
7. Make ready 1/2 teaspoon red chilli powder
8. Make ready 2 teaspoon salt
9. Get 1 teaspoon garam masala
10. Take 1/2 teaspoon turmeric powder
11. Make ready 1 Teaspoon sugar
12. Take 1 cup bread crumbs
13. Prepare 1 teaspoon oil
14. Take as needed Oil for frying
15. Prepare For yogurt dip
16. Make ready 1 cup hung curd
17. Get 2 tbsp Mint chutney
18. Take 2 tbsp Tomato ketchup
19. Take 1/2 cup cream
20. Get 1/2 teaspoon salt
21. Prepare 1/2 teaspoon oregano
22. Make ready 1/2 teaspoon chilli flakes
23. Get 1/2 lemon
24. Make ready 1/2 teaspoon powdered sugar

The potatoes should be tender when pierced with a knife. Let cool slightly, then remove the kale and pat dry, then chop. Place the potatoes in a medium bowl and mash thoroughly with a fork. For dip, place the yogurt, tomato paste, mustard and parsley in a small bowl and stir to mix well.

Instructions to make Potato cutlets with yogurt dip:

1. Take a pan and add oil in it. Let the oil get hot. Add cumin seeds in it. cook it for 1 min and add ginger garlic paste. Cook it for 2 min on low flame and add onion in it. Cook it till golden brown.
2. Then add salt turmeric powder chilli powder garam masala in it and mix it well. Cook it for another 1 min. Now add boiled peas and sweet corn in it. Mix it well.
3. Now add mashed potatoes in it. Mix it properly and let it cook for 2 min. Turn off the flame and keep it aside.
4. Once the mixture gets cooled down, add breadcrumbs in it and make cutlets of it. Refrigerate it for 30 min.
5. After 30 min, take out cutlets from refrigerator and fry it on medium flame till golden brown. Serve it hot.
6. For yogurt squash: take hung curt in a bowl. Add lemon juice in it. Mix it properly. Now add cream in it. Mix it properly and add salt in it.
7. Separate this yogurt into two different portions and add tomato ketchup in one portion to form sweet dip and mint chutney in another portion to form minty chutney. Top up with some oregano and chilli flakes.
8. Our yummy tasty potato cutlets and yogurt dip is ready

Place the potatoes in a medium bowl and mash thoroughly with a fork. For dip, place the yogurt, tomato paste, mustard and parsley in a small bowl and stir to mix well. Slice par-boiled potatoes into large wedges. Sweet Potato Fries With Yogurt Chive Dip. Their protein is of very high quality: it can be optimally utilised by the body and complements well with the protein from egg, oats and Sprinkle the zucchini yogurt dip with the reserved chives and serve with potato patties.

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