Dilute red chilli powder, coriander powder and turmeric powder in 1 tbsp of water and keep it aside.
Heat oil in a pan. Add sliced onions and fry it till it is golden in colour on medium to low heat.
Add diluted spice mix and stir it well on a low heat until the raw smell goes away.
Add boiled and mashed potatoes, salt and garam masala powder to it. Mix all the ingredients well.
Cover it with a tight lid and cook on low heat for 10 minutes.
Open the lid and stir continuously for 5 minutes.
Do not add water when cooking. Switch off the heat and keep it aside and let it cool for 15 minutes.
Mix it with grated cheese and chopped mint leaves.
Divide potato mixture into 8 parts. Make a round shape and dip each ball into egg white and roll it over the breadcrumbs. Breadcrumbs should be coated nicely. If the egg white is very smooth, breadcrumbs will coat easily.
Preheat oven at 200 degrees.
Grease a baking tray with 1 tsp of oil. Arrange potato balls carefully. Sprinkle remaining oil on the top of cutlets and bake for 30 - 35 minutes or until it is golden brown in colour and crisp. Serve it hot with fresh salad or tomato ketchup.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.