PREPARATION

1. Take a heavy skillet, add 1.5 litres water, 2 teaspoons oil, 1 teaspoon salt, 280 grams macaroni and mix it well.
2. Bring it to a boil.
3. Boil for 7 - 8 minutes on medium heat.
4. Remove it from heat and drain the macaroni.
5. In a mixing bowl, add 410 grams boiled mashed potatoes, boiled macaroni, 120 grams mozzarella cheese, 85 grams cheddar cheese, 40 grams bread crumbs, 2 tablespoons coriander, 1/4 teaspoon black pepper, 1 teaspoon chaat masala, 1 teaspoon dry mango powder, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon chilli flakes, 1 teaspoon cumin powder and mix all the ingredients well.
6. Take some mixture in your hands and shape it into a cutlet.
7. Keep aside.
8. In a bowl, add 170 grams all purpose flour, 25 grams corn flour, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 350 milliliters water and mix it well to make a thick batter.
9. Dip the prepared cutlet in it and roll it in bread crumbs properly.
10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
11. Drain it on an absorbent paper.
12. In a blender, add 20 grams coriander, 2 green chili, 1 tablespoon ginger, 25 grams onions, 1 teaspoon salt, 1/4 teaspoon sugar, 1 tablespoon lemon juice, 90 grams yogurt, 50 milliliters water and blend it into a puree.
13. Serve with prepared cutlet.

Sprouts Cutlet

Servings - 2 - 3

INGREDIENTS
Mung bean sprouts - 350 grams
Water - 300 milliliters
Potatoes - 740 grams
Water - 500 milliliters
All purpose flour - 100 grams
Corn starch - 2 tablespoons
Water - 300 milliliters
Garlic - 2 tablespoons
Ginger - 2 tablespoons
Onions - 150 grams
Green chili - 1 tablespoon
Salt - 1 1/2 teaspoons
Red chili - 1 teaspoon
Dry mango powder - 1 teaspoon
Chaat masala - 1 teaspoon
Garlic powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoons
Bread crumbs - for coating
Oil - for frying