Aloo Cutlet Recipe | Aloo Suji Cutlet

aloo cutlet recipe

Aloo Cutlet Recipe: A quick and easy deep-fried tea time snack made with boiled potatoes and other dry spices The outer layer of these cutlets is crispy, while the inner layer is soft and spicy. Apart from eating it as a snack, it can also be used to make patties, chaats, sandwiches, and even chapathi-based frankies or rolls.

Cutlets are usually meat-based snacks or patties made from spiced minced meat. The cutlet is prepared with a vegetable or a combination of vegetables for vegetarians and non-meat eaters. The aloo cutlet, also known as the aloo tikki cutlet recipe, is one such vegetable-based cutlet recipe.

I’ve shared a number of vegetable and grain-based cutlet recipes for vegetarians, but this aloo cutlet recipe is unique. Because of the moisture and starch, most of my readers have difficulty shaping the veggie-based cutlet. As a result, we backfill it with mashed potatoes to absorb moisture and keep the shape. However, because this recipe is primarily composed of boiled potatoes, the shaping issue should be avoided. Another advantage of potato cutlets is their versatility in use. I usually serve it as a snack with tomato ketchup, but it can also be used as patties for burgers and sandwiches. In addition, I extend it by making a chaat recipe that is very similar to the aloo tikki chaat recipe.

While the aloo cutlet recipe is extremely simple to prepare, I would like to offer some suggestions and tips. To begin, immediately remove the potatoes from the water and place them on a plate. Otherwise, it may absorb water and moisture and become difficult to shape. Second, before deep frying the cutlets, I coated them in breadcrumbs. You can also use rava, oats powder, and toast powder for the same purpose. Finally, these cutlets taste great when deep fried because they cook evenly. You can, however, pan fry it for less oil consumption and to make it healthier.

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Aloo Cutlet Recipe Card:

aloo cutlet recipe

Aloo Cutlet Recipe

Manita
Aloo cutlet are crispy potato cutlets that are ideal for snacking on at any time! If you enjoy potatoes, this is the perfect snack for you! This golden brown and crunchy potato cutlet is a crowd pleaser!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snack
Cuisine Indian
Servings 6 servings

Ingredients
  

  • 1/2 cup water
  • 1 tsp oil
  • 1/2 tsp  salt
  • 1/4 cup  rava / semolina / suji
  • 3  potato / aloo (boiled & mashed)
  • 1/2 tsp  ginger garlic paste
  • 1/4 tsp  kashmiri red chilli powder / lal mirch powder
  • 1/2 tsp  coriander powder
  • 1/4 tsp  cumin powder / jeera powder
  • 1/2 tsp  chaat masala
  • 1/2 tsp  pepper   (crushed)
  • 2 tbsp  coriander   (finely chopped)

Other ingredients:

  • 2 tbsp  maida / plain flour / all purpose flour
  • 2 tbsp  corn flour
  • 1/4 tsp kashmiri red chilli powder / lal mirch powder
  • 1/2 tsp  salt
  • 1/2 cup  water

Instructions
 

Step-by-step instructions for making aloo cutlets:

  • First, fill a large kadai with 1/2 cup water.
  • Also add 1 tsp oil and 14 tsp salt are also recommended. Bring to a boil while stirring.
  • When the water begins to boil, reduce the heat and add 1/4 cup rava, stirring constantly.
  • Continue stirring until all of the water has been absorbed and no lumps have formed.
  • Place the cooked suji in a large mixing bowl and allow to cool completely.
  • Now add 3 boiled and mashed potatoes
  • Also add 1/2 tsp ginger garlic paste, 1/4 tsp chilli powder, 1/2 tsp coriander powder, 1/4 tsp cumin powder, 1/2 tsp chaat masala, 1/2 tsp pepper, 2 tbsp coriander, and 1/4 tsp salt.
  • Mix thoroughly to ensure that everything is well combined.
  • Make a corn flour-maida slurry by combining 2 tbsp maida, 2 tbsp corn flour, 1/4 tsp chilli powder, and/ 1/4 tsp salt.
  • 1/2 cup water is used to make a smooth, flowing batter.
  • Make the patties from the aloo suji dough.
  • Cover both sides with corn flour batter.
  • then roll both sides in breadcrumbs
  • In hot oil, deep fry, shallow fry, or pan fry the patties. Alternatively, preheat and bake at 180°C for 20 minutes.
  • Flip and fry both sides on medium heat until golden and crisp.
  • Finally, drain the aloo cutlet / aloo suji cutlet on kitchen paper to remove excess oil before serving with tomato sauce.
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Notes:

  • To make it more nutritious, add vegetables of your choice such as carrot, corn, onion, and capsicum.
  • In addition, fry on medium heat to get a crispy golden cutlet.
  • Furthermore, suji is optional; you can substitute 14 cup breadcrumbs directly into the mixture.
  • Finally, when served hot, aloo cutlet / aloo suji cutlet recipe tastes delicious.

FAQ’s

What causes fried potato cutlets to break?

Begin heating the oil in the frying pan and allow it to come to a boil before adding the tikkis. Cold oil will break off your tikkis while you wait for the oil to heat up. Also, make sure to fry the tikki on a low flame so that it cooks through without becoming burnt.

How do you keep cutlets crispy for an extended period of time?

How to Keep Food Crispy in Transit
Allow to cool before draining to remove any excess oil. The majority of crispy foods are fried, while others are grilled.

Choose the appropriate food container….

Make use of paper towels….

Avoid wrapping your food too tightly.

Keep it warm while on the go.

Reheat when you arrive at your destination.

Cook the food thoroughly.

Why isn’t my fried food crispy?

Sogginess is a particularly common issue with fried foods that have been battered or breaded. When food begins to cool, the moisture between the crust and the food condenses into water droplets rather than steam. This can cause the crust to become soggy from the inside out, ruining your once crispy crust.

What causes something to be crispy?

What causes fried food to have a crisp crust? When food is dropped into hot oil, the water begins to boil and percolate to the surface. A barrier between the hot oil and the migrating water is required for the formation of a crisp, dry crust. This barrier is usually made of something starchy.

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