Masala Cutlets

Bring a large pot of water to a boil. Add the potatoes and boil until they are knife tender, about 30 to 40 minutes, depending on their size. Drain, cool, peel, quarter and set aside.

Place all of the remaining ingredients except for the light roasted peanut flour, chopped peanuts, and peanut oil into the bowl of a food processor and process until fine. Add the potatoes and pulse to incorporate. Transfer the mixture to a bowl, fold in the chopped peanuts, cover with plastic wrap, and refrigerate for at least 2 hours or overnight (chilling makes the mixture easier to handle).

Place the light roasted peanut flour in a shallow dish. Form the mixture into 8 equal and thick patties and gently press each in peanut flour, coating the patty on all sides. Place the patties on a plate, cover with plastic wrap and refrigerate for at least 2 hours or overnight ( at this point, the patties can be placed on a baking sheet and frozen; after freezing, individually wrap in plastic wrap and place in re-sealable plastic bags for up to 2 months).

Heat your grill to a medium-high heat (you should be able to hold your hand 5 inches above the grate for no more than 3 to 4 seconds). Pour some peanut oil into a small bowl.

Wad up a couple paper towels and dip them into the oil. Using tongs, rub the oiled paper towels onto the grill grate to grease it. Brush one side of each patty with some peanut oil and place the oiled side on grill.

Brush the top of the patty with more peanut oil. Cook until each side is browned and crisp, about 8 to 12 minutes without moving (if you move the patty, it will lose its crust and may crumble).

Serve on buns or on pita with ketchup.