PREPARATION

1. Take a pressure cooker, add 350 grams mung bean sprouts, 300 milliliters water and cover it with lid.

2. Cook till you hear 1 whistle.

3. Remove it from heat and keep aside.

4. Take a pressure cooker, add 740 grams potatoes, 500 milliliters water and cook till you hear 3 - 4 whistles.

5. Remove it from heat. Drain, peel and mash the potatoes properly. Keep aside.

6. In a bowl, add 100 grams all purpose flour, 2 tablespoons corn starch, 300 milliliters water and mix it well to make a thick batter.

7. In a mixing bowl, add the boiled mashed potatoes, boiled mung bean sprouts, 2 tablespoons garlic, 2 tablespoons ginger, 150 grams onions, 1 tablespoon green chili, 1 1/2 teaspoons salt, 1 teaspoon 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 and mix all the ingredients well.

8. Take some mixture in your hands and shape it into a cutlet.

9. Dip it into the all purpose flour paste and then roll it in bread crumbs.

10. Refrigerate for 20 minutes.

11. Heat sufficient oil in a deep fryer and deep fry these until it turns golden brown and crispy.

12. Drain it on an absorbent paper.

13. Serve hot with ketchup.