Ingredients:
8 medium size potatoes, boiled, mashed
1 medium size carrot, grated
2 green chillies, finely chopped
1 tsp finely chopped ginger
1 onion, finely chopped
3 tsp chopped coriander leaves
Salt to taste
1 tsp chaat masala
1 tsp each of coriander powder, mango powder, red chilli powder
Juice of half lemon
1 cup pomegranate seeds
A drop of red food color
Corn flour mixed with water to make a batter of dropping consistency
Breadcrumbs for coating
Oil for deep frying
Preparation Method:
1. In a mixing bowl combine the potatoes, carrots, green chilli, ginger, onion, coriander leaves, salt, spices, lemon juice, pomegranate seeds and the red food color. Mix well

2. Adjust the seasoning if required after tasting.

3. Shape the mixture into cylindrical cutlets and keep aside

4. Heat the oil for frying; dip the cutlets in the corn flour batter and roll in the bread crumbs.

5. Gently shake off the excess bread crumbs and deep fry the cutlets till golden brown. Drain excess oil on absorbent paper.

6. Serve hot accompanied by tamarind chutney and/ or tomato ketchup.