Aloo Cutlet | Potato Cutlet Recipe – A popular Indian Street Food which tastes so good, often had as evening munchies with a cup of tea. It is crispy and spicy potato patties which are made from potato and some Indian spice powders coated with bread crumbs.
It is one of the most popular snacks all over India. You can also make Veg Cutlet by adding veggies like carrot, peas, etc.,. This Aloo Cutlet Recipe is one of the easiest and Once you try it you will follow this always. Checkout important tips in the notes sections below to get a nice and crispy cutlets. One of the important thing to be noted while making cutlet is not to over-cook the Potatoes. If you over-cook, it will not hold shape. The next thing is Crumb coating. I prefer to double coat the cutlet as it gives a nice shape and very crispy outer. For double coating, all you have to do is, after first coating, dip it again in Maida water and crumb coat. Then you can deep fry in hot oil till golden brown. You can also refrigerate the cutlets before frying. So if you are planning Potato cutlets for a party in the evening, you can prepare everything in the morning or afternoon and refrigerate it. In the evening, you can take the cutlets and deep fry.
Checkout other evening time snacks like Veg momos, Paneer Momos, Masala vada, Potato Smiley etc.,
Aloo Cutlet Recipe
Aloo Cutlet | Potato Cutlet
Ingredients
- 4 Potatoes Boiled
- 1/2 tsp Jeera / Cumin seeds
- 1/2 tsp Green Chillies Chopped
- 1/2 tsp Ginger Chopped
- 1/2 tsp Garlic Chopped
- 1 Onion Chopped
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Roasted Jeera Powder
- 1/2 tsp Dry Mango Powder Optional
- 1/4 Cup All Purpose Flour / Maida
- 1/2 Cup Bread Crumbs
- Salt As Required
- 1 tbsp Coriander Leaves Chopped
- Oil For Deep Frying
Instructions
How to make Aloo Cutlet
- In a pressure cooker, add 4 potatoes cut into halves. Pressure cook for 2 whistles.once the pressure subsides, remove the cooked potatoes from the cooker and Peel the skin. Keep aside.
- In a pan,add oil. Once hot, add jeera, chopped green chillies, ginger and garlic. Fry for few seconds.
- Add Chopped Onions and cook till it turns translucent.
- Now add red chilli powder, coriander powder, roasted cumin powder, garam masala, dry mango powder and required salt. Cook till the raw smell of spice powders go off.
- Add the cooked masala to the cooked potatoes. Add Chopped Coriander leaves and mash well.
- Make equal sized balls out of it.
- In a bowl or a plate, add 2 tbsp of All Purpose flour and 1/4 cup water. Make a thin paste. In other plate, spread bread Crumbs.
- Take an potato ball which we made, dip in the Maida Water and then coat it with the bread crumbs. Repeat the procedure for the remaining balls.
- In a pan, Heat Oil. Once hot, Keep the flame to medium, drop the cutlets one by one and deep fry till golden brown.
- Aloo Cutlets are Ready! You can serve with Tomato Ketchup or Green Chutney!
Notes
- Refrigerate the cutlet for at least half an hour to avoid bread crumbs separating in the oil.
- Double coat the cutlets to have a nice shape and crispy outer.
- You can also add veggies like carrots and peas.
How to make Aloo Cutlet
- In a pressure cooker, add 4 potatoes cut into halves. Pressure cook for 2 whistles. once the pressure subsides, remove the cooked potatoes from the cooker and Peel the skin. Keep aside.
- In a pan, add oil. Once hot, add jeera, chopped green chillies, ginger and garlic. Fry for few seconds.
- Add Chopped Onions and cook till it turns translucent.
- Now add red chilli powder, coriander powder, roasted cumin powder, garam masala, dry mango powder and required salt. Cook till the raw smell of spice powders go off.
- Add the cooked masala to the cooked potatoes. Add Chopped Coriander leaves and mash well.
- Make equal sized balls out of it.
- In a bowl or a plate, add 2 tbsp of All Purpose flour and 1/4 cup water. Make a thin paste. In other plate, spread bread Crumbs.
- Take a potato ball which we made, dip in the Maida Water and then coat it with the bread crumbs. Repeat the procedure for the remaining balls.
- In a pan, Heat Oil. Once hot, Keep the flame to medium, add the cutlets and deep fry till golden brown.
- Aloo Cutlets are Ready! You can serve with Tomato Ketchup or Green Chutney!
Tips for making Potato Cutlets:
- Refrigerate the cutlet for at least half an hour to avoid bread crumbs separating in the oil.
- Double coat the cutlets to have a nice shape and crispy outer.
- You can also add veggies like carrots and peas.
Did you Try this Recipe ?
Share with us on Facebook or Instagram by tagging @fforflavour and hashtag it #fforflavour.
