Crispy Potato Cutlet Recipe: Aloo Tikki

Mention potato cutlet, and what comes to mind is piping hot, straight from the wok, crispy on the outside and soft, melting-in-the-mouth potatoes. Alongside potato cutlets, Aloo Tikki also often pops up. Indian-style potato cutlets stand out from other types of cutlets.

 

Whether as vegetarian cutlets or adapted versions, the same mashed potato mixture can be transformed into fish cutlet, lamb cutlet, or beef cutlet by adding minced fish, lamb, or beef.

Making potato cutlets begins with boiling or steaming potatoes, which are mashed and mixed with spices, chilies, shallots, and coriander or curry leaves, or a combination of both (INSTANT RASAM/PEPPER SOUP). 

 

There are different styles: batter-coated potato cutlets, breadcrumb-coated cutlets, or simple, easy-to-make cutlets. To bind the mashed potato mixture, non-vegetarian recipes use egg, while vegetarian cutlets use cornflour or wet bread slices.

 

Wet bread slices bind the mixture and give a slightly soft texture inside, while the crispy, puffed-up outer layer forms during frying (INDIAN TOFU STIR-FRY).

 

The absolute deliciousness when eaten straight after frying, either as a savory snack on its own or paired with mint chutney or chili sauce.

Ingredients for Potato Cutlet
4 medium size potatoes  - simmer to soften, remove skin and mash

2 red chillies - chopped 

3 shallots - chopped 

Some coriander leaves - chopped

1 tsp cumin seeds

1 bread slice  - remove crust and lightly wet in water

Salt to taste

Oil for frying

How to Make Crispy Fried Potato Cutlet

Add all ingredients (except oil) into a bowl.

Mix and combine in for a potato dough.
Pinch bit by bit, roll into balls and flatten.

Add into heated oil, fry on both sides. 

Remove and drain on kitchen towels.