Potato Cutlet is an irresistible treat that will make your taste buds dance. These little handheld bites pack a punch of flavour from Indian spices like cumin and garam masala, with a creamy potato centre and a satisfying crunch from the breadcrumb coating. They’re the perfect party appetizer, evening snack, or any-time indulgence.
About the Recipe
If you love Indian street food flavours and crave something deliciously crispy on the outside but soft and savoury on the inside, this potato cutlet recipe needs to go on your must-try list. The earthy potatoes get a flavour boost from fresh aromatics like onions, green chillies, and cilantro, plus warming spices. And that cheesy filling? merely divine.
Why You’ll Love This Recipe
These cutlets have it all – crispy crunch, creamy richness, and layers of flavour that dance on your tongue. The perfect finger food for any occasion. You’ll love the balance of Indian spices like smoky cumin, aromatic coriander, and the warming blend of garam masala. The little pockets of gooey cheese in the potato filling are absolute heaven. Frying them to golden perfection gives an irresistible crispy texture on the outside that’s then contrasted by the soft, spiced potato interior. It’s a party in your mouth.
Potato Cutlet
Cooking Tips
For the crispiest cutlets, be sure to coat them thoroughly and evenly with the breadcrumbs before frying. Letting the coated cutlets rest for 10-15 minutes before frying also helps the coating adhere better. Use a deep frying pan and keep the oil at the right temperature for even browning.
Serving and Storing Suggestions
These addictive cutlets are best served piping hot straight from the fryer. They make a crowd-pleasing appetizer or snack for any party or game day. For dinner, serve them alongside chutney or a cooling yogurt dip. Leftovers can be refrigerated for 2-3 days and reheated in the oven or air fryer. Makes around 12-14 cutlets. Total prep and cooking time: 45 minutes.
Similar Recipes
- Aloo Tikki (Indian potato patties)
- Vegetable Cutlets
- Bread Rolls
- Samosa Patties
- Spicy Potato Bites
Nutrient Benefits
While undeniably indulgent, these cutlets do pack some nutritional perks thanks to nutrient-rich potatoes, onions, and leafy coriander. Potatoes provide vitamin C, B6, potassium and fiber. Onions are rich in antioxidants and coriander offers iron, magnesium and vitamins. The breadcrumb coating delivers some whole grains if you use whole wheat breadcrumbs.
Potato Cutlet
Ingredients
- 500 gms Potatoes
- 1 Onion (medium)
- 4 Green Chillies
- 2 tbsp Coriander Leaves (chopped)
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam Masala Powder
- 3 tbsp Cheese (grated)
- 3/4 tsp Salt
- 4 tbsp Refined Flour
- 1 1/2 cups Breadcrumbs
- 1 cup Oil
Instructions
- Pressure cook the potatoes for 5 minutes.
- Chop the onions, green chillies and the coriander leaves.
- Peel and mash the potatoes.
- Add the onion, green chillies and coriander leaves to the mashed potatoes along with the spice powders.
- Add the grated cheese and salt to the mixture.
- Mix and knead until well blended.
- Shape the mixture into large lime-sized balls.
- Flatten to form cutlets or form them into any desired shapes.
- Add a little water to the flour to form a thick paste.
- Dip the cutlets in the paste.
- Spread the breadcrumbs in a large plate and coat the cutlets with it.
- make sure its coated evenly.
- Heat oil in a shallow frying pan and fry the cutlets until golden brown on both sides.
- Serve hot.
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Frequently Asked Questions
Can I bake these cutlets instead of frying?
Surely. For a healthier baked version, arrange the coated cutlets on a parchment-lined baking sheet and bake at 400°F for 20-25 minutes, flipping halfway through, until golden brown.
How do I make these cutlets extra crispy?
The secret is in properly coating them with the flour paste and breadcrumbs before frying. Let the coated cutlets rest for 10-15 minutes to help the coating adhere. And fry them in hot oil (350-375°F) until deeply golden.
Can I make these cutlets ahead of time?
Yes, you can prepare the potato mixture ahead and shape the cutlets, refrigerating until ready to coat and fry/bake. The cooked cutlets can also be refrigerated for 2-3 days and reheated before serving.
What do you recommend serving with potato cutlets?
They’re delicious with chutneys like mint, tamarind or cilantro for dipping. Or a cooling yogurt sauce to contrast the spicy heat. Fresh sliced onions and lemon wedges also make tasty accompaniments.
What’s the best way to reheat leftover cutlets?
For best results, reheat cutlets in the oven at 350°F for 10-12 minutes or in an air fryer at 350°F for 5-6 minutes to recrisp the coating. The microwave may make them soggy.
3 comments
i cant comment before i try this .seems yummyyyyyyyyyyyyyyyyyyyyy
Will experiment this dish today 🙂
well i vl frst try it thn i wud lyk to cmnt …it seems yumy although bt i hve a query i m unable to understnd few pnts lyk frm 7 to 11 cn u plzz explnn it mre