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5.0 from 3 votes

Potato Cutlet (Aloo Tikki Recipe)

Potato Cutlet (Aloo Tikki Recipe) is a snack prepared with spiced mashed potatoes, shaped into a patty, breaded, and pan-fried till crispy.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 9 cutlets
Calories: 411 kcal
Course: Side Dish , Main Course , Appetizer , Snacks
Cuisine: Indian , Pakistani

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

    Cup of Yum
  1. Boil, peel and mash the potatoes.
  2. Add the salt, red chili powder, amchur and mix evenly into the mashed potatoes.
  3. Add the anardana and cumin seeds next.
  4. Finely dice the jalapeno, green onions and cilantro and mix into the potatoes.
  5. Shape the seasoned mashed potatoes into small round patties, about 2.5 inches in diameter and ½ inch thick.
  6. Lay out a breading station with the flour, beaten eggs and panko bread crumbs.
  7. Coat the cutlets in the flour, egg, and bread crumbs (in that order).
  8. Heat the oil in the frying pan.
  9. 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

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

% 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.