How to make Potato Cutlets -
Potates mixed with spices, shaped into cutlets and fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Cashewnuts (काजू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Potato Cutlets checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Chocolate Hazelnut Bomb - SK Khazana Eggs Benedict Tutti-Fruity Cupcakes Veg Sliders
Potato Cutlets Recipe Card
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.
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!
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Potato Cutlets Recipe
Potatoes 7-8
Cashewnuts
Cashewnuts 10
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Onion 11 medium
Green chillies 1-2
Garlic 2 cloves
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Fresh coriander leaves a few sprigs
Lemon juice 1 tablespoon
Refined flour (maida) 2 tablespoons
Egg 1
Bread crumbs 3 tablespoons
Oil for deep-frying
Method
Step 1
Boil the potatoes, cool, peel and mash them. Peel and finely chop the onion and garlic. Wash, remove the stem, de-seed and finely chop the green chillies. Clean, wash and chop the coriander leaves.
Step 2
Lightly crush the cashew nuts with rolling pin. Beat the egg and keep aside. Heat the oil over a medium heat, add mustard, as soon as they begin to crackle add cumin seeds and allow to crackle for few seconds.
Step 3
Add the chopped onion, chopped green chillies and chopped garlic. Stir fry until the onions are golden. Add turmeric powder, red chilli powder, salt and coriander leaves. Remove from the heat.
Step 4
Add the mashed potatoes, crush cashew nuts and lemon juice to the onion mixture and mix thoroughly. Divide the mixture into 8 equal portions, shape them into flat oval shaped cutlets, dust each with flour.
Step 5
Dip the cutlets in beaten egg, roll in bread crumbs to coat them properly. Heat oil and deep fry till golden brown. Serve hot with spicy chutney.
Nutrition Info
Calories : 2256 Kcal
Carbohydrates : 333.7 gm
Protein : 39.8 gm
Fat : 85.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
