Potato Cutlet (Aloo Tikki Recipe)
Potato Cutlet (Aloo Tikki Recipe) is a snack prepared with spiced mashed potatoes, shaped into a patty, breaded, and pan-fried till crispy.
WANT TO SAVE THIS RECIPE?
Ingredients
- 4 red potatoes (see notes)
- 1 teaspoon salt (see notes)
- 1 teaspoon red chili powder (see notes)
- 1 teaspoon amchur powder
- 2 teaspoon white cumin seeds
- 2 teaspoon 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
Serving: 1gCalories: 411kcalCarbohydrates: 37gProtein: 6gFat: 27gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 36mgSodium: 393mgPotassium: 523mgFiber: 3gSugar: 3gVitamin A: 261IUVitamin C: 11mgCalcium: 51mgIron: 3mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!
