• Wash and cook potatoes soft. I normally use the microwave to cook the potatoes, you can do them on stove in an open pan or pressure cook them
• To cook potatoes in microwave, i wash and chop them into cubes. Can be peeled at this time or after they are cooked. Microwave cook @ high for 12-15 minutes or until they are fork tender. Take them out, let it cool completely.
• To prep the methi leaves, chop an inch above the root part. Look and pick any yellowed or soggy leaves. Wash the methi leaves. Let it sit in the colander for 2 minutes to drain. Chop them roughly.
• Chop green chilies and ginger fine. Crush the coriander seeds in a mortar pestle and keep it ready.

Lets make the Cutlet

• In a wide bowl. take cooked potatoes. Using a masher or with fork or your hands, mash them well.
• To this mashed potatoes, now add chopped fresh methi leaves. Add chopped green chilies, grated ginger, turmeric powder, salt and crushed coriander seeds
• Mix the above well. I use my hands to mix. To this green mixture now add besan and rice flour along with torn curry leaves and chopped fresh coriander leaves.
• Mix this all together well. At this stage the cutlet mixture can be refrigerated overnight. i made the mix the previous day night and made the cutlet for our lunch next day.

Lets Make Fresh Methi leaves and Potato Cutlets

• You can also proceed making the cutlet without refrigeration . That case, let the mixture rest for 15 minutes for the flavors to sink and mingle.
• While the cutlet mix is resting, pulse the millet flakes mentioned above to a coarse texture and keep it ready on a flat plate. You can use breadcrumbs here.
• I divided the cutlet mixture into 20 portions. The number of cutlets totally depends on the size of each portion. So divide accordingly .
• Flatten each portion of cutlet into a flat and thick disc, coat it with bread crumbs or millet flakes mixture and keep it ready on a flat plate.

Lets Pan-fry the Cutlets

• I used my cast iron pan to fry the cutlets. Heat the pan, add 1 teaspoon of oil, when hot place 5-6 cutlets on the hot pan. Do not overcrowd, cook according to your pan size.
• Cook in a medium flame. After a 3-4 minutes, flip the cutlets carefully and cook on the other side. Add 1 teaspoon of oil if necessary.
• Mine is a big pan, i could easily cook 8 cutlets at a time, but i did only 6 at a time. Less in the pan, makes it easy to flip.
• Cook the cutlets on both sides until gorgeously golden brown. Remove it to another plate.

To Cook in the Air-fryer

• i did a batch of cutlets in my air-fryer. Preheat the fryer @ 200c for 3 minutes
• I placed 6 cutlets in the lined basket of the fryer. Here too do not overcrowd. Brush the cutlets with oil.
• Cook at 200C for 20 minutes. Flip 2-3 times in between for every 6 minutes.

How to serve the cutlets

• You can enjoy these cutlets as such like a snack with some hot coffee or tea.
• I served them for lunch with some pulav and curd on the side. Crunchy cutlets paired so well with warm pulav.
• You can make a delicious sandwich with this tikki or some wraps with some fresh lettuce, slathering some green chutney. There are numerous ways to enjoy, once you make them.

Store & Serve

• Fried cutlets will stay good in the refrigerator for a day or two in an air right container.
• If planning to serve them later, i would suggest, shape and refrigerate them and pan fry fresh.
• If serving cooked cutlets straight from the refrigerator, then reheat them for 30 seconds and serve it warm.