Easy Potato Cutlets
Potato cutlets, also known as Aloo Tikki in some parts of the world, are a versatile snack or side dish made from—you guessed it—potatoes! But they’re not just any potatoes; they’re mashed, seasoned, and pan-fried to perfection. What makes them stand out is their ability to be a blank canvas for various flavors and toppings.
The heart of a good potato cutlet is, of course, the potatoes themselves. People usually boil potatoes first and then add spices. I personally never liked this method since the powdered spices don’t mix well, leaving spice lumps in some bites and others with too little to no spice. I devised this method, which is not only very quick but also ensures perfectly balanced flavors in every bite! And the irresistible crispy crunch comes from adding the rice flour.
The best part about these potato cutlets is that you probably have most of the ingredients in your kitchen right now. Potatoes, onions, spices, and a handful of herbs are the main players. It’s the combination of these simple ingredients that results in a flavor explosion.
Potato Cutlet Serving Suggestions
Potato cutlets are fabulous on their own, but they’re also incredibly versatile. Here are some serving suggestions:
Chutneys: Serve them with my cilantro and mint chutney for a refreshing kick or my tamarind chutney for that sweet and tangy flavor explosion.
Bun Kebabs: Place a cutlet between a soft bun, add some sliced onions, tomatoes, and a drizzle of ketchup for a delightful burger-like experience.
As a Side: They make a fantastic side dish for rice and curry or as part of a mezze platter.
You can prepare the potato mixture in advance, refrigerate it, shape it into cutlets, and fry them the next day. If there are any leftovers, you can refrigerate them and warm them up when you’re ready to eat
Easy Potato Cutlets
Ingredients
- 1 Kg potatoes (cut into cubes)
- 2 teaspoon salt
- 2 teaspoon red chili flakes
- 1/2 teaspoon dried mango powder (amchoor powder)
- 1 teaspoon chaat masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon ginger garlic paste
- 1/2 cup water
- 2-3 tablespoons rice flour
- 1 bunch cilantro leaves or mint leaves (finely chopped) (optional)
- 3-4 tablespoons oil
- egg wash (1 egg beaten with 2 tablespoons water (optional))
Instructions
- In a pressure cooker, add potatoes and all the spices (except rice flour, cilantro & mint leaves, oil & egg wash).
- Add ½ cup water only. The potatoes should be half submerged.
- TASTE the liquid. This is the perfect time to adjust!
- Place the pressure cooker on medium high heat. Once it starts whistling, start the timer for EXACTLY 7 MINUTES (remember that there is not enough water so no more than the time mentioned).
- Once the time is up, turn off the heat and VERY SAFELY quickly release the steam and open up the pressure cooker.
- Remove the potatoes, allow to cool for 10 minutes and then with a potato masher or hand, start mashing the potatoes.
- Add rice flour (this ensures the cutlets do not break and gives a crispy texture), coriander leaves or mint leaves.
- Then shape into round discs (about 1/2 inch thick).
Pan Frying the Cutlets
- On medium heat, drizzle oil in a medium size non-stick frying pan.
- Once warm, add the cutlets and do not flip it for 1- 1.5 minute. Then flip carefully and let the other side brown (about 1-1.5 minute).
- If you notice the cutlets breaking, you can dip them in egg wash before shallow frying.
Notes
- If there is too much water remaining in the pressure cooker, remove the potatoes and mash them in a separate container.
- You may need to adjust the amount of rice flour- if the potato mixture is too wet, increase the amount of rice flour and if you find the mixture is too dry reduce the amount.
- Do not overcrowd the frying pan when shallow frying.
- Potatoes are already cooked so we are looking to get the brown crust,
- These cannot be frozen unfortunately or they will turn to mush.
- They can easily be kept in the fridge for 3-4 days.
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