Take a mixing bowl, put in th boiled potatoes and mash them evenly.

Next add the cooked rice and mash them together so they bind well. Use your hand to mix them well.

Next step is put in finely chopped coriander, green chilies, chaat masala, red chili powder, sesame seed, ginger garlic paste and finally add salt to taste.

Now with the help of your hand mix all the ingredients well so the spices infuse well together. If there is any moisture or the mixture is sticky add breadcrumb to dry it out.

Set the mixture aside and meanwhile heat oil in the pan.

Now in plate take semolina and the bowl with the cutlet mixture and an empty plate.

Shape the mixture into small to medium sized patties or tikkis. (here I prefer medium oval shaped)

Coat it with semolina on both sides and tap the excess. Repeat for the rest mixture.

Deep fry the cutlets ( one or more accordingly). Fry it on medium-high flame and until they turn golden on both sides.

Take them out on a kitchen towel in a plate (look at it, absolutely irresistible) so it soaks the extra oil. Make sure the oil is hot enough, otherwise the cutlets will break. Repeat for the rest of the cutlets.

Serve Rice cutlets with green chutney & tomato ketchup and a brilliant cuppa tea!