Recipe for Potato Cutlet
Potato cutlet recipe cutlets are typically meat-based snack or patties usually prepared from spiced minced meat. however, for the vegetarian and non-meat eaters, the cutlet is prepared with a vegetable or combination of veggies. one such vegetable based cutlet recipe is aloo cutlet or also known as aloo tikki cutlet recipe.
I have shared quite a few vegetables and grain-based cutlet recipe for vegetarian’s, but aloo cutlet recipe is very special. generally, most of my readers struggle while shaping the veggie based cutlet because of the moisture and starch. and hence we backfill it with mashed potatoes to absorb the moisture and to hold the shape. however, this recipe is predominantly based out of boiled potatoes and hence it should negate the shaping problem. the other added advantage of potato cutlet is its usage versatility. most commonly i use it as a snack served with tomato ketchup but can also be used as patties for burger and sandwiches. in addition i even extend it by preparing a chaat recipe very similar to aloo tikki chaat recipe.
While the aloo cutlet recipe is extremely simple to prepare, yet i would like to add some tips and recommendations. firstly, once the potatoes are boiled in water, remove them immediately and place them on a plate. otherwise, it may absorb water and moisture and you would not be able to shape it properly. secondly, i have used breadcrumbs to coat the cutlet before deep frying them. alternatively, you can also use rava, oats powder and even toast powder for the same reason. lastly, these cutlets taste great when deep fried as it would evenly cook. however, you can also opt for pan fry for less oil consumption and to make it healthy.
Ingredients
Salt - 1 teaspoon
Chat Masala - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Turmeric Powder- 0.5 teaspoons
Refined Oil - 2 teaspoons
Garam masala – 0.5 teaspoon
Brown Bread Slice - 8 units
Potato - 2 units
Coriander W/o Roots - 5 g
Ginger - 1 tablespoon
Jeera Powder - 1 teaspoon
Green Chillies - 2 units
Corn flour – 2 tsp
Gram – 1 tbsp
Instructions:-
Peel and boil potatoes in salt water. Drain and mash it,keep aside.
Fine chop coriander leaves, green chili, ginger. Keep it aside. In a saucepan, heat a teaspoon of oil, add cumin seeds,ginger and allow it to crackle.
Add gram flour saute well. then add potato ,and green chilli, turmeric powder, Red chilli, garam masala, Saute lightly. Do not burn.
Turn off the flame and finish it with coriander leaves. Set aside to cool down.
Make bread crumbs and make a thick paste by adding water to the cornflour. put it aside.
further, make patty shaped cutlets greasing hands with oil. Repeat the same
further, grease your hands with oil and make patty shaped cutlets.
Now put it in cornflower paste and then wrap it in bread crumbs.
Heat a non-stick pan, brush little oil on the pan, place the cutlet, and sear on both sides until golden brown. Sprinkle the leftover chat masala on top of it and serve hot.
Note:
Use the steamer pan that came with the cooker. Grease it and place the dumplings on it.
You could even make a stuffing of mashed or boiled potatoes and paneer or even cheddar cheese.
