ALOo Cutlet


5 nos – Medium sized Potatoes
1 Slice – Brown bread (any bread will do)
Salt to taste
2 nos – Green chillies

Half cup water
2 tbsp – All purpose flour
1 cup – Coarse bread crumbs
2 tbsps – Semolina (optional)
Oil for deep frying



Pressure cook the potatoes and leave it out overnight. Or refrigerate for an hour atleast.


Peel them and mash them. Add chopped green chillies and salt to this. Soak the bread slice in water, squeeze it well and add this to the potatoe mix and knead it well. Make 8 equal sized balls and flatten it to the desired shape ( ball, round disc, triangles, ovals, squares, tear drop. Any shape)


Heat the oil in a pan for deep frying.

Make a watery paste of water and all purpose flour. Mix bread crumbs and rava (if using) in a plate.
Now dip the cutlets in the flour mixture and put it on the bread crumbs. Roll it well to coat it all over. Tap it to remove the excess crumbs and deep fry.

Serve it with raw onion rings, lemon wedges, instant pudina yogurt chutney , pudina chutney, cucumber mint chutney or ketchup.


* .Leaving the potatoes overnight dries up the potatoes which will help in cutlets holding the shape well.
. If the potatoe mixture is very soft and not holding the shape well then add a spoon of breadcrumbs and knead.
. You can add lot of other masalas like coriander powder, red chilly powder, amchur, jerra powder depending on how masaledaar (spicy) you want.
. You can coat the cutlets with breadcrumbs and refrigerate or freeze it to be fried later.
. Fry one cutlet at a time at medium heat to get even colour.



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