© 2019 Kausar Ahmed

  • Kausar Ahmed

Aloo Cutlet (Potato Cutlet)

Updated: 5 days ago

My favorite way to eat this vegetarian patty is on rice with some fresh green coconut chutney. It also works great in sandwiches or on it's own, dipped in chutney.

Serves: 6- 8

Preparation time: 30 mins

Cooking time: 6 mins


4 large size Yukon potatoes

½ teaspoon chile flakes

½ teaspoon chili powder

1 teaspoon cumin seeds

1 teaspoon ground cumin

¼ teaspoon ground allspice

¼ teaspoon ground black pepper

½ teaspoon chaat masala (optional)

Salt, to taste

2 tablespoons lemon juice

1 medium yellow onion, finely chopped ¼ cup finely chopped cilantro

1 small green chile, such as serrano or jalapeno, finely chopped

2 eggs, beaten

2 cups breadcrumbs, or as needed

Oil, as needed for shallow pan frying

Boil, peel and mash potatoes. Add chile flakes, chili powder, cumin seeds, ground cumin, allspice, black pepper, chaat masala, salt, lemon juice, onion, cilantro, and chile. Mix well. Divide the mixture into 8 balls and shape them into about 2 or 3 inches in diameter and 1 inch thick patties.

Coat each cutlet in beaten egg and then in breadcrumbs.

Refrigerate for 15 minutes or up to a few hours. This is optional, but if you have

The time it binds them together well. Heat oil in a skillet and fry over medium heat for about 5 minutes on each side, or until golden brown. Serve with green chutney!