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Crispy Aloo Cutlet Recipe accompanied with tomato sauce
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Crispy Aloo Cutlet (Crispy Potato Patties)
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

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.

Course: Appetizer, Snack
Cuisine: Indian
Keyword: aloo tikki cutlet, crispy aloo cutlet, indian tea time snack, potato cutlet recipe
Servings: 8 Cutlets
Calories: 94 kcal
Author: Uppada Lakshmi
Ingredients
  • 500 g about 3 medium Russet or Yukon Gold potatoes, unpeeled
  • 1 medium red onion approx. 70g, very finely minced
  • 2 small green chilies Thai or Serrano, finely minced
  • 1 tsp 5g ginger paste or freshly grated ginger
  • 2 tbsp cornstarch corn flour, divided
  • 1 tsp Kashmiri red chili powder
  • 1 tsp roasted cumin powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp amchur dry mango powder or chaat masala
  • 1 tsp fine sea salt adjust to taste
  • 3 tbsp fresh coriander leaves finely chopped
  • 1 tbsp fresh mint leaves finely chopped
  • 1 tbsp all-purpose flour maida
  • 4 tbsp water
  • 1 cup 60g fine breadcrumbs or panko breadcrumbs
  • 4 –5 tbsp neutral vegetable oil peanut, sunflower, or canola for shallow frying
Instructions
  1. Steam the potatoes: Boil or steam whole, unpeeled potatoes until tender throughout (12–15 minutes under pressure). Drain, cool on a wire rack for 10 minutes, peel, and chill uncovered in the refrigerator for 20 minutes.
  2. Grate and mix: Grate chilled potatoes using a medium box grater into a large bowl. Add minced onion, green chillies, ginger, chili powder, cumin, coriander powder, garam masala, amchur, salt, fresh herbs, and 2 tablespoons of cornstarch. Fold gently into a cohesive dough.
  3. Shape: Lightly oil hands. Divide mixture into 8 balls (approx. 60g each). Flatten into ½-inch thick smooth patties without edge cracks. Chill for 15 minutes.
  4. Dredge: Whisk 1 tablespoon flour, remaining cornstarch, and water in a bowl to make a light slurry. Place breadcrumbs in a second plate. Dip each patty lightly in slurry, then coat evenly in breadcrumbs.
  5. Pan-fry: Heat oil in a skillet over medium heat to 175°C (350°F). Fry patties in batches of 3–4 for 3–4 minutes undisturbed until a deep golden crust forms. Flip and fry for 2–3 minutes more until crisp.
  6. Drain: Transfer to a wire rack. Dust with chaat masala and serve warm.