Snack
Aloo Cutlet (Indian Potato Cutlets)
Original name: Aloo Cutlet
About this dish
Golden, crispy on the outside and soft, spiced potato filling on the inside, aloo cutlets are a beloved Indian snack. Originating from street food stalls across North India, these pan-fried patties are made with mashed potatoes, peas, and subtle spices, then coated in breadcrumbs for a satisfying crunch.
They are often served with tangy tamarind chutney or mint sauce, making them perfect for tea-time snacks or party appetizers.
Ingredients
UK and US measurements are both included for every recipe.
Potatoes
vegetable500 g
Imperial measurement: 1 lb
Green peas
vegetable100 g
Imperial measurement: 3/4 cup
Onion
vegetable1 medium (about 100 g)
Imperial measurement: 1 medium
Ginger
spice1 tsp
Green chili
spice1-2
Fresh coriander
herb2 tbsp
Red chili powder
spice1/2 tsp
Turmeric powder
spice1/4 tsp
Garam masala
spice1/2 tsp
Cornflour
other2 tbsp
Salt
seasoningto taste
Breadcrumbs
other1 cup
Oil
fat2-3 tbsp
Method
Prepare potato mixture
5 minutesIn a large bowl, combine the mashed potatoes, boiled peas, chopped onion, grated ginger, green chili, coriander, red chili powder, turmeric, garam masala, cornflour, and salt. Mix thoroughly until well combined.
Shape the cutlets
5 minutesDivide the mixture into 8-10 equal portions. Shape each portion into a round flat patty about 1/2 inch thick.
Coat with breadcrumbs
5 minutesSpread the breadcrumbs on a plate. Gently press each patty into the breadcrumbs, coating both sides evenly. Place on a tray.
Pan-fry the cutlets
12 minutesHeat oil in a non-stick frying pan over medium heat. Carefully place 3-4 cutlets in the pan without overcrowding. Fry for 3-4 minutes on each side until golden brown and crisp. Drain on paper towels.
Serve hot
2 minutesServe the cutlets hot with tamarind chutney or mint chutney and a side of onion rings.
Equipment
- [object Object]
Nutrition facts
Tips
- For extra crispiness, double-coat the cutlets: dip in a thin cornflour slurry (cornflour + water) and then roll in breadcrumbs again.
- If the potato mixture feels sticky, dust your hands with a little oil or cornflour while shaping.
- To make these gluten-free, use gluten-free breadcrumbs or ground oats instead.
- Refrigerate the shaped cutlets for 15 minutes before frying to help them hold their shape better.
Serving suggestions
- Serve aloo cutlets hot with green mint chutney, tamarind chutney, or ketchup. They also pair well with a cup of masala chai as an evening snack.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Anaya Iyer
Specialises in Indian cuisineAnaya Iyer (not Patel or Sharma) makes dosas so crisp they shatter like glass. She is a fermentation nerd.
Describe yourself in three words: Crispy, nerdy, sourdoh.