Ingredients

½ kg potatoes (boiled) 2 onions (chopped) 2 green chillies (chopped) 1 tsp coriander (chopped) 1 tbsp lemon juice 1 cup maida Bread crumbs Oil, for deep frying For gravy: ½ kg tomatoes 2-3 tsp sugar ½ tsp red chilli powder 3 tbsp tomato ketchup Salt, to taste For topping: 1 cup potato wafers 1 cup spaghetti (boiled) 1 tsp cheese (grated)  

Method:

For cutlets: 1. Mash the potatoes. Add onions, green chilli, coriander, lemon juice and salt and mix well. 2. Divide into equal parts and make cutlets. 3. Mix maida with ½ cup water. Dip cutlets in this batter. 4. Coat with bread crumbs and deep fry. For gravy: 1. Cut tomatoes into four. Add ½ cup water and cook. 2. Strain it to get a thick soup. 3. Add sugar, red chilli powder, tomato ketchup and salt. Cook for 15 minutes. To serve: 1. Keep the cutlet in a plate. Pour hot sauce over it. Garnish with potato chips and serve. OR 2. Keep cutlets in a baking dish. Pour hot sauce and spaghetti over it. Sprinkle grated cheese and bake for 5 minutes.