Potato Cutlet (Aloo Tikki Recipe)
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5.0
3 reviews
Excellent
Potato Cutlet (Aloo Tikki Recipe)
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Potato Cutlet (Aloo Tikki Recipe) is a snack prepared with spiced mashed potatoes, shaped into a patty, breaded, and pan-fried till crispy.
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Ingredients
- 4 red potatoes (see notes)
- 1 teaspoon salt (see notes)
- 1 teaspoon red chili powder (see notes)
- 1 teaspoon amchur powder
- 2 teaspoon white cumin seeds
- 2 teaspoon anardana (pomegranate seeds) (optional)
- 4 green onions (see notes)
- 1 Jalapeno pepper (see notes)
- ½ cup cilantro (see notes)
- 1 cup flour (see notes)
- 2 eggs
- 2 cups Panko bread crumbs
- 1 cup cooking oil (see notes)
Instructions
- Boil, peel and mash the potatoes.
- Add the salt, red chili powder, amchur and mix evenly into the mashed potatoes.
- Add the anardana and cumin seeds next.
- Finely dice the jalapeno, green onions and cilantro and mix into the potatoes.
- Shape the seasoned mashed potatoes into small round patties, about 2.5 inches in diameter and ½ inch thick.
- Lay out a breading station with the flour, beaten eggs and panko bread crumbs.
- Coat the cutlets in the flour, egg, and bread crumbs (in that order).
- Heat the oil in the frying pan.
- Shallow fry the cutlets till they're brown and crispy on both sides.
Notes
- Potatoes - I find red potatoes the best for the cutlets as they're firmer than some other varieties, such as russet. This helps the patties stay together and not crack.
- Salt & Red Chili Powder - Taste some of the potatoes to adjust the seasoning to your taste.
- Anardana - These are dried pomegranate seeds used in many South Asian recipes. They taste delicious, and I highly recommend adding them. However, if sourcing them is difficult, omit them.
- Green Onions - I love the milder taste of these versus traditional onions. I use both the white and green parts in my potato cutlets.
- Cilantro - I often use cilantro microgreens instead of regular cilantro. They taste delicious and add nutrients to the recipe.
- Jalapenos - For a less spicy version of the potato cutlets, de-seed the jalapeno. For a spicier taste, use Serrano Chilies or even Thai chilies instead.
- Flour - Dipping the cutlets in flour is essential to a crispy texture, so don't skip this part. The flour absorbs all moisture from the potatoes and helps the egg stick to them. This helps create a thicker coating of panko crumbs, resulting in crispy potato cutlets.
- Cooking Oil - 1 cup of oil may seem like a lot, but the panko crumbs will crisp up better this way. Simply discard the excess oil in the pan at the end.
Nutrition Information
Show Details
Serving
1g
Calories
411kcal
(21%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
27g
(42%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
36mg
(12%)
Sodium
393mg
(16%)
Potassium
523mg
(15%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
261IU
(5%)
Vitamin C
11mg
(12%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9cutlets
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 411kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 393mg | 16% |
| Potassium | 523mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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