How to make Indonesian Potato Patties - Potatoes mixed with shallots, bird’s eye chillies, celery, garlic and crushed, shaped into patties and shallow fried.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potatoes (आलू), Shallots (शैलट)

Cuisine : Indonesian

Course : Snacks and Starters

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Indonesian Potato Patties Recipe Card

Indonesian Potato Patties

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Indonesian Potato Patties checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Cabbage Wrapped Dim Sums, Mexican Chaat, Bruschetta, Spinach Corn Cheese Sandwich Toast.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Indonesian Potato Patties Recipe

  • Potatoes boiled and peeled 4 medium

  • Shallots 10-12

  • Bird’s eye chillies 2

  • Celery stalk 1

  • Garlic cloves 2-3

  • Fresh mint leaves 7-8

  • Fresh coriander sprigs 8-10

  • Roasted peanuts 1/4 cup

  • Salt to taste

  • Cornstarch 1 tablespoon

  • Oil for shallow-frying + to grease

  • Egg 1

  • Micro greens for garnishing


Step 1

Quarter potatoes. Roughly chop shallots, bird’s eye chillies, celery and garlic.

Step 2

Put all the chopped into a mortar, crush with a pestle and transfer the mixture into a bowl.

Step 3

Put mint leaves, coriander leaves and roasted peanuts into the same mortar and crush with the pestle. Transfer the crushed ingredients into the same bowl.

Step 4

Place quartered potatoes in the same mortar and crush with pestle. Transfer this into the same bowl. Add salt and mix well. Add cornstarch and mix well.

Step 5

Heat sufficient oil in a non-stick pan.

Step 6

Grease your palms with oil, divide the potato mixture into 12 equal portions, shape them into balls, flatten to make patties and place on the worktop. Sprinkle cornstarch on half the patties through a sieve.

Step 7

Shallow-fry the patties in hot oil, turning them once, till crisp and brown on both the sides. Drain on absorbent paper.

Step 8

Break egg in a bowl and whisk well. Dip the remaining patties in it. Shallow-fry these patties in the same hot oil, turning them once, till crisp and brown on both the sides. Drain on absorbent paper.

Step 9

Arrange all the patties on a serving plate, garnish with micro greens and serve immediately.