Chapli Cutlets

Conversations & Creations · From my kitchen

These potato cutlets bring the fragrant spices of Peshawar-style chapli kababs to my usual daal maash dinner.

Ingredients

• 1 kg potatoes, boiled
• 1½ teaspoons salt, or to taste
• 1 heaped teaspoon red chilli flakes (not powder)
• ½ teaspoon black salt
• ¼ teaspoon turmeric
• 2 teaspoons whole coriander seeds
• 2 teaspoons whole white cumin
• 2 teaspoons whole dried pomegranate seeds
• 2 tablespoons cornflour
• 2 medium onions, finely chopped
• 1 bunch fresh coriander, chopped
• 3 green chillies, chopped
• 1 large tomato, seeds removed and finely chopped
• 3 eggs
• A little butter, for the eggs
• Oil, for shallow frying

Method

1. Drain the potatoes as soon as they are cooked and mash them while hot.
2. Toast the coriander seeds, cumin and dried pomegranate seeds, then crush them. Mix these with the salt, chilli flakes, black salt, turmeric and cornflour into the potatoes.
3. Scramble the eggs in a little butter and let them cool.
4. Gently mix the eggs and finely chopped vegetables into the seasoned potatoes. Mix the spices into the potatoes first, before adding the vegetables, so they do not release water too early.
5. Oil your hands and shape the mixture into thin, slightly flattened cutlets.
6. Shallow-fry in hot oil over medium heat until crisp and golden on both sides.