Aloo Cutlet Recipe | Crispy Potato Cutlet | Aloo Tikki
Aloo Cutlet | Potato Cutlet | Aloo Tikki is one of the popular North Indian Street food made with potatoes and other blends of spices. Learn how to make this recipe with step by step image instructions along with tips and Video.
Potato cutlet is soft from inside and crisp from the outer layer. This becomes a perfect tea time snack when accompanied by tomato ketchup.
Whenever we speak the word “cutlet” either they are made with meat or fish by adding a blend of spices and deep-fried. Our version is for vegetarians and who are fond of potatoes.
Many of us face problems making perfect Aloo tikki as potatoes tend to loosen after mixing all ingredients and we sometimes get melting batter but following our tips will make you perfect in making this recipe.
TIPS to make perfect Aloo Cutlet or Potato Cutlet:
- Boil potatoes for two whistle blow. First with high flame and second on low flame.
- Remove potatoes immediately from water as they absorb water which in turn makes us difficult to shape cutlet.
- If you feel aloo absorbed moisture or very soft then spread them over a plate and let them dry for a minute.
- It’s a good idea to mash potatoes when they are hot, else it becomes difficult to make a paste.
- If you do not have bread powder we can substitute it with rava or with oats powder.
- This recipe tastes great when deep-fried as it fries evenly but if you are planning to fry on a non-stick pan then we can so that it absorbs less oil.
- When shallow frying, cook on low to medium flame as crust tends to change its colour even before cooking.
- Place cutlet in oil gently and cook them for a while till the base becomes firm or else they may break and mess up with beside ones.
- We can also make round balls and deep fry but making a thin flat round shape will not only helps in cooking but helps in getting golden-brown crust with a crisp flavour.
You may also like to check other recipes:
Potato Bonda and
Aloo Cutlet Recipe | Crispy Potato Cutlet | Aloo Tikki
Aloo Cutlet | Potato Cutlet | Aloo Tikki is one of the popular North Indian Street food made with potatoes and other blends of spices. Learn how to make this recipe with step by step image instructions along with tips and Video.
Ingredients
- Potatoes – 3 No.
- Bread slices – 2 slices bread powder – required to coat
- Salt – 1 ¾ tbsp.
- Water – 2 glasses
- Onions – 1 cup
- Green chillies – 1 tbsp.
- Turmeric powder – ¼ tbsp.
- Red chilli powder – ½ tbsp.
- Garam masala powder – ½ tbsp.
- Coriander powder – ½ tbsp.
- Chat masala – ½ tbsp.
- Mint leaf – 2 tbsp.
- Coriander leaves – 3 tbsp.
- Egg – 2 No.
- Corn flour – Required to coat
- Oil – Required to fry
Instructions
- Bread powder plays an important role in making our recipe. If you already have, its well and good if not let’s prepare it.
- Take a few slices of bread. Cut and remove dark edges and slice further to small pieces so that bread dries fast.
- In a pressure cooker, add sliced potatoes little salt and water (till potatoes submerge) and pressure cook on high flame for two whistle blows.
- Once cooked, remove the skin of potatoes and mash to paste while they are hot.
- Now let’s add spices to potato batter. Add onions, green chillies, red chilli powder, salt, turmeric powder, chat masala, garam masala and coriander powder.
- Add coriander leaves, mint leaves and bread powder as per the moisture of the batter to make it firm.
- Mix all ingredients and make a firm batter.
- Grease your hands and take a small lump of batter to make it non-sticky to hands.
- Roll batter to make round shape and press to get a shape. We can make it flat or oval shape as per your interest.
- Put this cutlet in cornflour and coat it both sides.
- Transfer to egg mix to bind cornflour and coat it with bread powder to get crispy layer with soft and amazing flavour from inside.
- Similarly, make all cutlets in a plate and make them ready to fry.
- We can deep fry or shallow fry. In our case lets shallow fry.
- Add required oil in a pan so that when Aloo Cutlet is placed, oil remains to half of it.
- Fry on low flame till they turn golden brown. Flip to other side and fry similarly.
- Once fried, remove excess oil and gently place in a plate.
- During the rainy season, Aloo Cutlet Recipe tastes great as a tea time snack when accompanied with tomato sauce.
Recipe Video
How to make Aloo Cutlet Recipe:
1. First, let us make bread powder. Remove the edges of the bread and cut into small pieces and dry them to make powder.
2. Slice potatoes into four pieces; add 1 tbsp. salt and 2 glass water. Pressure cook for 2 whistle blows at high flame.
3. Once potatoes are cooked, while they are mild hot, mash them to soft paste.
4. Add finely sliced onions, green chillies, turmeric powder and red chilli powder.
5. Sprinkle ¾ tbsp. salt, garam masala, chat masala and coriander powder.
6. Add mint leaves, coriander leaves and bread powder. Mix well.
7. Apply little oil to hand and take small lump of batter and make a ball. Gently press and mould it to get round shape.
8. Coat Aloo cutlet in corn flour, transfer to egg beat coat both side, again coat with bread powder and place them in a plate.
9. Heat oil in a pan and gently place cutlets and fry on low flame.
10. When they turn golden brown colour, flip to other side and cook they turn their colour.
11. Aloo Cutlet Recipe tastes great when served hot accompanied with tomato sauce.
