FOR THE CUTLETS
· Boil the potatoes in salted water for about 40 minutes or till soft
· Remove from water and let them cool for about 10 minutes
· Peel the skin off the potatoes and using your hands mash them completely (You can use a fork or any other utensil, but I prefer to use my hands to break them down completely, so that there are no lumps)
· Add in the shallots, spices, green chillies and coriander and mix well till all the ingredients are combined
· Pour a dash of olive oil and mix well (The olive oil helps to form the patties with ease as they do not stick to your hands)
· Spoon a lump of the mixture into your hands and shape into a ball
· Using the palm of your hands, flatten the ball into a round patty (about 1 inch in thickness), smoothening the edges all the while. Repeat with the rest of the mixture
· Rest them on a kitchen towel before crumbing them
· Beat the milk into the egg and set aside
· Coat the patty in the flour, shaking off the excess, dip it into the egg mixture and finally coat it with the breadcrumbs generously. Make sure all sides are covered
· Heat oil in a pan and lightly fry the cutlets till they are golden brown, about 2-3 minutes on each side
· Place them on a kitchen towel before serving to soak in the excess oil
FOR THE MINT CHUTNEY
§ Mince the chopped mint in a food processor till very fine
§ Add the rest of the ingredients into the food processor and blitz till all the ingredients are mixed well
§ The consistency of the chutney is your prerogative. Add or subtract the amount of water depending on whether you want the chutney to be thick or runny
Serve the cutlets hot accompanied by the mint chutney. You can also make the cutlets in advance and freeze them, simply defrost them and fry them right before serving. The end result should be a soft center and a crunchy exterior that will make your family gathering session even more pleasurable. For a different twist to the cutlet, place them between warm burger buns with mint chutney, sliced onions, cucumbers and tomatoes and you have yourself a vegetarian bun kebab, a popular hawker style dish in South Asia. One recipe, many variations.
Potato Cutlet Recipe - How to Make Potato Cutlet - Aloo Snacks
Potato Cutlet Recipe - How to Make Potato Cutlet - Aloo Snacks: Today making simple and easy cutlet that you can quickly prepare at home for teatime or as evening snacks. It's the best Indian Pakistani recipe for lunch box, Ramadan iftar and family get together. Once you make it, you will love the flavor and tempting look that compel to eat these crispy and crunchy potato cutlets.
Here is the step by step recipe video that you can watch to quickly follow the steps. For your convenience, there is the subtitle in Urdu/Hindi to note the cutlet ingredients.
Potatoes are the most widely used vegetable that people love to eat across the world. You can make variety of snacks using potatoes. As I am a foodie and love to prepare food, so I have tried so many recipes to make potato cutlet but believe me this one is special that's why I am sharing it with the world.
The addition of roasted gram flour along with spices and cornflour makes it more tasty and delicious. Normally cutlet gets soggy after few minutes as it comes from frying but here it will stay crispy for a long time until or unless you keep it on room temperature without covering.
This recipe is driven by my mother who used to make it for evening tea. Sometimes she skips breadcrumbs coating and directly fries so it feels like potato Tikki or kabab. You can also make the variation as per your taste and flavor.
- 1 cup Green peas (Matar) , steamed
- 3 Potatoes (Aloo) , boiled and peeled
- 2 Sweet Potatoes , boiled and peeled
- 1 teaspoon Ginger , grated
- 2 Green Chillies , finely chopped
- 1 Onion , finely chopped
- 2 tablespoons Green Chutney (Coriander & Mint)
- 1 tablespoon Corn flour
- 3/4 cup Whole Wheat Bread crumbs
- Oil , for greasing
- Salt , to taste
How to make Green chutney
1. Add mint leaves to a blender jar.
2. Add coriander leaves, fried gram, cumin, salt, lemon juice,garlic, ginger & green chilies. If you do not have fried gram, add roasted peanuts or just skip.
3. Pour little water and begin to blend. I used about 1 to 2 tbsps.
5. Blend until smooth. Check salt & tang. Add more if needed.
Serve green chutney with Indian snacks, chaats & sandwiches. Store it in a glass bottle and use up with in 2 days.
Green chilli chutney
Hot and spicy green chilli chutney called as pachimirapakaya pachadi is prepared in many regions of andhra and especially in rayalaseema and guntur. First time when I heard it, i was surprised to know that people can eat a chutney made of only green chillies. For me it was a new thing and my mom never encouraged us to eat too much of green chilies as it could be bad for the stomach.
It&rsquos been almost 2 years since I wanted to try this and finally I found out from my telugu friends here in Singapore.You can use this chutney instantly to give that extra spice or heat to any food you desire.
Whether it is for your bland soup or your everyday curries, once you finish cooking you can set aside your kids&rsquo portion and mix this chutney to the rest.
I have been using this for raitas, sandwich,noodles, curries, omelet, fritter batters or dough (like ponugulu, cutlets etc). If you want to use this as a side to idli ,dosa read my notes at the end.
This is also useful to those where hot green chilies are not available much. Yes, there are places where hot green chilies are not available that easily around the year. In that case this can be prepared in large quantity and be freezed or refrigerated. You can use up while making curries.
To make green chilli chutney, i also used large bajji chilies to add flavor to the chutney since they are more flavorful and less hot. You can skip that if you don&rsquot have.
I have used oil generously while frying, else the entire home would be filled with the fiery smell and flavor making everyone sneeze and cough around. So do use oil generously so that the chilies are well coated.
A cool and refreshing relief from the spicy food. Add seasoning in the form of salt and/or cumin to add another element to this sweet drink.
Prep 5 min
Cook 5 min
Chill 1 hr+
750ml mango pulp – tinned is fine
375g Greek yoghurt
1 pinch ground cumin
2 pinches sea salt flakes, or Himalayan pink salt, if you have it
2 pinches finely ground pink peppercorns
375ml cold water
A few cubes of diced fresh mango
Put the mango pulp, yoghurt and water in a bowl, and stir until the yogurt thins out a little and the consistency is that of a smooth, light cream. Season with the cumin, salt and pink peppercorns, give it another few stirs and pop it in the fridge to chill for an hour or more. Decant into a flask, and serve with a sprig of mint or diced mango.
- I tried making the tikkis with and without the egg as a binding agent. I found the ones with the egg were easier to shape and held up better. If you want to make them vegan, simply omit the egg within the potato mixture and use breadcrumbs to help bind them from the outside. You will need to be extra gentle when turning them so they retain the shape.
- To make prep time easier, I omitted any manual chopping by using a food processor. Just use the pulse setting to finely chop the mixture instead of blending it so that the onion doesn’t break down too much and create excess liquid. Of course, you can simply chop if you’d rather not us a food processor.
- Aloo ki Tikki can take a good amount of salt. If you feel something is ‘missing’, it’s likely an extra dash of salt.
How to make the Aloo Ki Tikki extra crispy
Using breadcrumbs to coat the aloo ki tikki after the egg wash is a fool-proof method to make them crispy. Though this isn’t a traditional step, I find it’s a great way to add an extra layer of crunch.
Keep in mind that the breadcrumbs tone down the other flavors. So if you go with this method, try sprinkling extra salt and spices.
Boil the potatoes, cool them, and mash them.
Add chopped onion, chopped fresh coriander, chopped chillies and spices. Add a squeeze of lemon juice. Mix until everything is incorporated.
Shape the patties in rounds, as shown in the pictures.
After shaping the patties, I like to refrigerate them for at least 30 minutes. This helps in firming them up, so that they don’t fall apart while frying.
For frying, we dip the potato cutlets in an egg wash, and then coat with breadcrumbs.
Shallow fry on medium high heat, until golden on both sides.
Serve with green chutney or this mint and coriander raita.
Category: Pickle & Chutney
Pickle & Chutney is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice, vegetable, and/or fruit. Pickling is the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste.
Steps to Make It
Efficient cooks always multi-task so, while we are cooking the minced meat (as below) we will simultaneously set up the potatoes to boil.
Wash thoroughly and then put the potatoes into a deep pot and cover with enough water so it is at least an inch over the potatoes. Add a teaspoon of salt to the water. Set up on medium heat and boil until you can easily pierce the potatoes with a fork.
Remove and cool. Once cool, remove the potato skins and then mash thoroughly in a deep mixing bowl.
To cook the minced meat: In a large bowl combine the mince meat with half a cup of water or milk and remove any lumpiness by mixing well with your fingers.
Add the vegetable/ canola/ sunflower cooking oil or ghee to a large pan and set up to heat on medium to high heat.
Now add the chopped onions and fry till translucent.
Add ginger and garlic pastes, the chopped green chilies. Give the whole mixture a brisk stir and then immediately reduce the heat to low.
Next, add the chilly powder, the turmeric powder, the garam masala powder, and the cumin powder and stir for a few minutes. Keep the heat at medium to low.
Add a few tablespoons of water to keep the mixture from burning or sticking to the pan.
Keep stirring till the oil starts to separate from your masala mixture. Now, add the minced meat and follow with salt as per taste. Stir to mix well and keep flame at medium to low.
Cover the pan for about two minutes and cook, then uncover and cook, stirring until all the water dries off. Remove from heat and keep aside.
To assemble the cutlets: Once the cooked minced meat has cooled, add to it the bread crumbs and mix well with your fingers.
Next, add the mashed potatoes and mix well again.
Once done, divide up the mixture to form cutlets/ patties of approx 3 inch diameter by 1 inch thickness.
Now heat the vegetable/ canola/ sunflower cooking oil or ghee in a shallow pan until very hot and fry cutlets in batches of 2 to 3.
Fry the cutlets for about 2 minutes on each side on medium flame to obtain a light brown crust.
Remove cutlets to a plate covered with a kitchen towel to absorb any excess oil.
For a true blue Anglo Indian meal, serve these lamb or beef mince and potato cutlets together with rasam and boiled rice. Alternately, you could serve them with freshly made parathas and sliced onions and tomatoes.