Chickencutlets

Mix coconut, potatoes, chillies, ginger, salt, cornflour.

Knead to make a pliable dough.

Divide into ten-twelve parts, shaping each into a cutlet.

Mix breadcrumbs and coconut powder in a plate.

Roll each cutlet in crumb mixture.

Place in refrigerator till required or 10 minutes at least.

Heat oil in a frying pan, gently drop in a few cutlets, when oil is hot.

Fry on medium flame till golden brown, flip sides.

Fry other side evenly, drain.

Place on kitchen paper for a few minutes to drain excess oil.

Serve hot with green and tamarind chutneys or tomato ketchup.