Tasteful and absolutely crispy patty made with boiled potatoes with simple flavors of fennel seeds, kick of chaat masala is aloo cutlet. These are the kind of cutlets prepared in the Indian railway pantry and served to the passengers on board. These make me absolutely nostalgic. However, talking more about the cutlets they are crispy till their last bite and that’s what makes them more special.
Boiled potatoes form the base of these cutlets, no vegetables have been added because I wanted to make a cutlet recipe that is fuss-free and can be prepared with few ingredients. A slurry is used to coat bread crumbs on the cutlets and this is what makes all the difference. If you don’t have bread crumbs make instant bread crumbs at home. It makes the aloo cutlets so crusty that even when they come to the room temperature they don’t lose their crunch. Whenever you are using boiled potatoes for any recipe, few things should be kept in mind, the same have been listed in my post for jeera aloo recipe.
Another cutlet recipe on the blog is poha palak cutlet. View the recipe here. A very interesting cutlet is the sooji cutlet. View its recipe here.
1. In a mixing bowl add all the ingredients listed under “to make cutlets”.
2. Mix well and form a kind of dough.
3. Divide into portions and shape into cutlets of size and thickness of your choice. Important: Do not make thick cutlets if you plan to pan fry them.
4. Dip in the slurry.
5. Coat with bread crumbs. Simultaneously heat oil for frying. You can even grill these cutlets using little oil or fry them.
6. Put the cutlets in hot oil. Important: To panfry them, drizzle little oil on a pan or skillet and fry cutlets on low flame till crisp. I have shallow fried them which mean using oil up to half of the height of the item being fried. And deep frying too is an option wherein you have to have enough oil to cover the item being fried.
7. Let them fry on a medium flame. Flip and fry from the other side too.
8. Fry till golden brown.
9. Bon appétit!
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
To make cutlets
• 6 small potatoes boiled and grated
• 3/4 cup bread crumbs
• 1 tsp red chili powder
• 1/2 tsp black pepper powder
• 2 tsp chaat masala
• 1 tsp fennel seeds
• A handful of chopped coriander leaves
To coat cutlets
• Slurry (Mix 2 tbsp corn flour and 4 tbsp water)
• Bread crumbs
To fry cutlets
• Oil
1. In a mixing bowl add all the ingredients listed under to make cutlets.
2. Mix well and for a kind of dough.
3. Divide into portions and shape into cutlets of size and thickness of your choice. Important: DO not make thick cutlets if you plan to pan fry them.
4. Dip in the slurry.
5. Coat with bread crumbs. Simultaneously heat oil for frying. You can even grill these cutlets in little oil or pan fry them i.e. drizzle little oil on a pan or skillet and fry cutlets on low flame till crisp. I have shallow fried them which mean using oil up to half of the height of the item being fried. And deep frying too is an option where in you have to have enough oil to cover the item being fried.
6. Put the cutlets in hot oil.
7. Let them fry on a medium flame. Flip and fry from the other side too.
8. Fry till golden brown.
9. Bon appétit!
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