|Mango powder||1⁄2 Teaspoon|
|Red chili powder/Green chilies||To Taste|
|Oil||2 Cup (32 tbs)|
Put the potatoes into the pressure cooker with a cup of water.
As soon as the cooker whistles, turn the heat down and keep 5 minutes.
Carefully (the cooker will be steamy), lift out the potatoes after checking that they're well-boiled.
Wearing oven gloves, peel the potatoes and put them onto the plate.
Put the bread into the small bowl.
Pour over just enough water to cover.
As soon as you have done all the potatoes, lift out one slice of bread at a time from the water, squeeze it hard to remove as much moisture as you can and drop in onto the hot potatoes.
Add also the rest of the ingredients except the oil.
Mix and mash well.
Check salt and other seasonings and add whatever is needed at this point.
Divide the mixture into 6 equal bits.
Shape each one into a ball.
Rub a little oil on your palms so the mixture does not stick.
As soon as you have a smooth ball, without any cracks, press it lightly to flatten it.
Neaten the edges.
Keep covered with a clean napkin, till you're ready to eat.
When you want to fry the cutlets, heat the oil in the pan.
You should have about an inch of oil.
Let it heat up.
Drop in as many cutlets as will fit comfortably.
Fry golden-brown on each side.
Use the slotted spoon to do it.
As soon a cutlet is done, drain it on the brown paper.