Potato Cutlet (Aloo Cutlet)
Crispy golden brown Indian potato cutlet recipe prepared with mashed potatoes, seasoned with spices and herbs, shallow fried with breadcrumbs coating. Perfect tea time snack and the best appetizer to serve with honey garlic sauce and chutney.
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Servings: 2 Persons
Calories: 44kcal
Equipment
- Frying Pan
Ingredients
- ½ kg Boiled Potato
- 1 teaspoon Salt
- 1 teaspoon Red Chili Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Chaat Masala
- 2 teaspoon Green Chilies
- 1 tablespoon Chopped Onion
- Fresh Coriander and Mint
- 2 tablespoon Roasted Gram Flour Besan
- 1 tablespoon Corn Flour – 1 Tbsp
- Bread Crumbs For Coating
- Oil for Frying
Instructions
- Boil potatoes and remove skin.
- Properly mash the potatoes.
- Add all the spices (salt, red chili powder, cumin powder, chaat masala) and fresh herbs (green chilies, fresh coriander/cilantro, onions).
- Add roasted Besan and Cornflour.
- Mix all the ingredients with boiled potatoes
- Make a Pattie (cutlet).
- Coat with Breadcrumbs.
- Shallow Fry until getting golden brown color.
- Take out and serve!
Video
Notes
- Use floury or wax potatoes as it gives you more flavor after mashing. Mostly prefer for baking. (Yukon gold are best).
- Shallow fried cutlets are much better than deep fried.
- Use rice flour for an extra crispy texture.
- Monitor oil temperature before frying. Make sure the oil is preheated.
- As the cutlet gets first fried coat then slow the heat process to make it extra crispy.
- In the same way, flip and apply the same step to manage crispiness.
- Take it out on the kitchen rack so it gets air from the up and downsides. In this way, it will remain crispy for a long time.
- Place cutlets at room temperature. Avoid heated or warm places to stay crispy.
Nutrition
Serving: 1cutlet | Calories: 44kcal
