Peas Stuffed Potato Cutlet Recipe

As a source of vitamin K, manganese, thiamin,copper, vitamin C, phosphorous, and folate, green peas offer a remarkable nutrition profile.

Their calorie content is fairly low, with only 62 calories per 1/2-cup (170-gram) serving (1). About 70% of those calories come from carbs and the rest are provided by protein and a small amount of fat.

Recipe Category: Kebab & Cutlet

Recipe Cuisine: Indian

Total Time (Minutes): 30

Servings: 4

Ingredients:

Ingredients for dough:
Boiled and Peeled Potatoes - 2 Cup
Shredded Paneer - 1 Cup
Rice Flour - Around 1 Cup
Dried mint leaves - crushed 1 teaspoon
Salt & Spices - to Taste
Ingredients for Filling:
Boiled peas - 1.5 Cup
Onion chopped - 1 tbsp
Cumin powder - 1 spoon
Crushed chili flakes (adjust according to taste)
1 teaspoon Fresh Lemon juice
Salt to taste
Oil

Instructions:

Dough Preparation: Combine all the above ingredients (except oil) in a bowl.
Mix until well blended. Knead a soft dough. Apply some oil over dough.
If the dough feels sticky, either add some more powdered poha or a tablespoon of rice flour. Adjust seasonings. Cover and set it aside.
Filling Preparation: Heat oil in a pan. Add onions and cook until translucent.
Add boiled peas and cook for 5 minutes on a medium low flame. Mash peas when they turn soft after cooking.
Pour in lemon juice, chilli flakes, cumin powder, salt. Mix, taste and allow the mixture to cool completely.
How to fill this stuffing:
Pinch a ball out of the dough. Flatten the dough ball.
If the dough feels sticky, sprinkle some rice flour and flatten the dough. Place a teaspoon of filling in the center of the flatten dough.
Beginning from one end, start folding the dough. Fold and seal all the sides together. Make sure all the sides are sealed.
Fold and seal all the sides together. Make sure all the sides are sealed. Heat oil in a pan and shallow fry until brown and crispy.