Potato cutlet can also be called as aloo tikki. This is mine and hubby’s favorite snack item. It’s not that I deep fry frequently but once in a while, it’s ok. This is a simple recipe of potato cutlet with no frills attached but works out well. The idea is to use 1 bread slice per medium size potato so that cutlet binds well and doesn’t break up in the hot oil.
Recipe of potato cutlet/aloo tikki
5 medium size potato (aloo) – boiled, peeled and mashed
5 bread slices (I used brown bread)
4 green chillies- chopped
Salt to taste
Chopped coriander leaves (cilantro)
1/2 tsp garam masala
Oil to deep fry
cutlet before frying
1. Dip each bread slice in water and immediately take out. Squeeze to remove excess water and mash them.
2. Mix all the above ingredients (including mashed bread) to mashed potato except oil.
3. Pinch small balls from the above mixture and make round balls. Flatten them between your palms.
4. Heat oil for deep frying in a kadhai/wok or a pan. When the oil is hot enough, turn the heat to medium. Wait for 2 minutes.
5. Place the cutlets in the oil (a few at a time) and fry from both sides, turning as needed.
6. Fry cutlet till reddish brown. Drain on an absorbent paper. Serve potato cutlet with tomato ketchup or green chutney.