Potato Cutlet (Aloo Tikki Recipe)

Potato cutlets with a crispy outside and fluffy inside are plated and ready to eat.

5 from 1 vote

Potato Cutlet (Aloo Tikki Recipe) is a snack prepared with spiced mashed potatoes, shaped into a patty, breaded, and pan-fried till crispy.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Indian, Pakistani

Keyword: aloo cutlet recipe, crispy aloo tikki, potato cutlets Pakistani recipe, Potato cutlets with bread crumbs, tea time snack

Servings: cutlets

Calories: 411kcal

Author: Nosheen Babar

Ingredients

4 red potatoes (see notes)
1 tsp salt (see notes)
1 tsp red chili powder (see notes)
1 tsp amchur powder
2 tsp white cumin seeds
2 tsp anardana (pomegranate seeds) (optional)
4 green onions (see notes)
1 jalapeno pepper (see notes)
½ cup cilantro (see notes)
1 cup flour (see notes)
2 eggs
2 cups panko bread crumbs
1 cup cooking oil (see notes)

Instructions

Boil, peel and mash the potatoes.
Add the salt, red chili powder, amchur and mix evenly into the mashed potatoes.
Add the anardana and cumin seeds next.
Finely dice the jalapeno, green onions and cilantro and mix into the potatoes.
Shape the seasoned mashed potatoes into small round patties, about 2.5 inches in diameter and ½ inch thick.
Lay out a breading station with the flour, beaten eggs and panko bread crumbs.
Coat the cutlets in the flour, egg, and bread crumbs (in that order).
Heat the oil in the frying pan.
Shallow fry the cutlets till they're brown and crispy on both sides.

Notes

Potatoes - I find red potatoes the best for the cutlets as they're firmer than some other varieties, such as russet. This helps the patties stay together and not crack.

Salt & Red Chili Powder - Taste some of the potatoes to adjust the seasoning to your taste.

Anardana - These are dried pomegranate seeds used in many South Asian recipes. They taste delicious, and I highly recommend adding them. However, if sourcing them is difficult, omit them.

Green Onions - I love the milder taste of these versus traditional onions. I use both the white and green parts in my potato cutlets.

Cilantro - I often use cilantro microgreens instead of regular cilantro. They taste delicious and add nutrients to the recipe.

Jalapenos - For a less spicy version of the potato cutlets, de-seed the jalapeno. For a spicier taste, use Serrano Chilies or even Thai chilies instead.

Flour - Dipping the cutlets in flour is essential to a crispy texture, so don't skip this part. The flour absorbs all moisture from the potatoes and helps the egg stick to them. This helps create a thicker coating of panko crumbs, resulting in crispy potato cutlets.

Cooking Oil - 1 cup of oil may seem like a lot, but the panko crumbs will crisp up better this way. Simply discard the excess oil in the pan at the end.

Nutrition