Easy Aloo Cutlet Recipe | Crispy Potato Cutlet - Street Style
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 7 Servings
- Category: Snack
- Cuisine: Indian
Ingredients
For aloo mixture:
- 5 potato (boiled)
- 2 chilli (finely chopped)
- 2 tbsp coriander (finely chopped)
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- ½ tsp chilli powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp aamchur
- ½ tsp chaat masala
- 1 tsp salt
- pinch hing
- bread crumbs
For slurry:
- 2 tbsp maida
- 2 tbsp corn flour
- ½ tsp salt
- ½ tsp pepper
- ½ cup water
Other ingredients:
- breadcrumbs
- oil (for frying)
Method
- Firstly, mash the 5 boiled potatoes.
- Add 2 chilli, 2 tbsp coriander, and 1 tsp ginger garlic paste.
- Also, add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp aamchur, ½ tsp chaat masala, 1 tsp salt, and pinch hing.
- Combine and mix well, making sure everything is well combined.
- Since there is moisture, add 2 tbsp bread crumbs and mix well.
- To prepare the slurry, add 2 tbsp maida, 2 tbsp corn flour, ½ tsp salt, ½ tsp pepper, and ½ cup water.
- Mix well, making sure the slurry is smooth and lump-free.
- Shape the cutlet, dip it into the slurry, and coat it with breadcrumbs.
- Deep fry the cutlet in hot oil, stirring occasionally.
- Fry until the cutlet turns golden brown and crispy.
- Drain off the cutlet to remove excess oil.
- Finally, enjoy the Crispy Aloo Cutlet Recipe with sauce.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.