Potato Cutlet or Aloo Cutlet is crispy outside, tender inside, and full of flavors. I have shallow-fried these cutlets, and they are perfect for a tea-time snack or a party appetizer.

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About Potato Cutlet
Ingredients
Step by Step Directions
Serving Suggestions
Storing and Reheating The Potato Cutlet
Make-Ahead Suggestions
Helpful Tips
More Appetizers
Recipe Card

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About Potato Cutlet

In Indian cuisine, cutlet refers to mashed potato or cooked vegetable stuffing fried with a batter or a coating of bread crumbs. Cutlets are easy to make, flavorful, delicious, and great for mid-afternoon or early evening snacks.

However, I have not deep-fried the Potato Cutlets but shallow-fried them. And believe me, even with shallow-frying, these cutlets are perfectly crispy from outside. Moreover, shallow-frying keeps them low-calorie, and we can enjoy them guilt-free.

However, there are a few things we need to take care of while shallow-frying these cutlets. The potato mixture should not be very soft, and the oil should be hot enough before placing the cutlet into the pan. Make sure to add breadcrumbs only after the potato mixture is cooled down completely.

For shallow frying these cutlets, I have first coated them with cornstarch slurry and then with breadcrumbs.

My version of the cutlet is without onion and garlic. There are only a few ingredients needed for this recipe, and they should be readily available in our pantry. Also, feel free to add more or fewer spices to the recipe as per your preferences.

Ingredients

There is not a long list of ingredients to make these crispy and delicious cutlets. We need potatoes and some primary spices that should be already in our pantry.

Breadcrumbs: If you do not have breadcrumbs, you can use the bread slices to make the soft breadcrumbs and then use them in the recipe. If you like, you can also use whole wheat bread slices to make crumbs.
Garam Masala Powder: Garam masala adds lots of flavors to this snack, and hence we do not need to add many spices to make the Potato Cutlet. However, add garam masala powder in less amount if you want.
Roasted Cumin Powder: I have added roasted cumin powder, which makes a lot of difference in the taste. And so, I will highly recommend using roasted cumin powder and not plain.
Chaat Masala Powder: Chaat masala adds a tangy and street food flavor to the Aloo Cutlet. If you do not have chaat masala, you can add amchur powder or squeeze some lime juice into the potato mixture.
Green Chilis and Red Chili Powder: This recipe is mild to moderately spicy. So for the spicer Cutlets, add more green chili paste or red chili powder.
Fresh Coriander Leaves: It always brings fresh flavors to the food, add as much as you prefer.

Step by Step Directions

Making a Potato Cutlet Mixture

Heat oil in a pan, and add green chili paste, ginger paste, and asafoetida.
Saute for a few seconds.

Then add boiled, peeled, and mashed potatoes.
Mix well.

Add salt to taste, red chili powder, roasted cumin powder, garam masala, and chaat masala.

Mix everything well and continue cooking for a couple of minutes.
Stir the mixture often to prevent it from sticking to the bottom of the pan.
Then add finely chopped coriander leaves, mix well and turn off the heat.

Transfer the potato mixture into a bowl, and let it cool completely.

Once the potato mixture is cooled down completely, add breadcrumbs and mix well.
It is essential to add breadcrumbs only after the potato mixture is cooled completely.

The mixture should not be sticky and not soggy.
If your mixture is very soft and you cannot shape the cutlet, add a little more breadcrumbs and mix well.
And if you still have difficulty, refrigerate the mixture for at least 30 minutes and then shape it into cutlets.

Shallow-Frying The Potato Cutlet

Divide the mixture into 10-12 equal portions, depending on the size of the cutlet you prefer.
Shape each portion into a round patty.

To make a cornstarch slurry, In a small bowl, mix cornstarch and water.
In another bowl, take the breadcrumbs.
Now dip each cutlet into a cornstarch slurry first.
Then place the cutlet into a bowl of breadcrumbs and coat the cutlet evenly with breadcrumbs.
Prepare all the cutlets this way.

Heat 2-3 tablespoon of oil into a frying pan.
Place cutlet into the pan, 3-4 at a time, so the pan is not overcrowded.

Cook the cutlets on each side until crispy and golden brown on both sides.

Remove the cutlets from the pan and place them on absorbent paper or a paper towel.
Serve the Potato Cutlet hot with your choice of condiments.

Serving Suggestions

Serve the Potato Cutlet hot or warm with ketchup or your choice of chutney.
You can serve them with this Tomato Chutney or this Coriander Chutney.
Serve the Potato Cutlet for breakfast, afternoon snack, after-school snack, or as an appetizer for the party or get-together.
You can also make vegetarian club sandwiches using these cutlets. Place the cutlet between the slices of bread with chutney and other veggies. It will make a wholesome lunch or meal.

Storing and Reheating The Potato Cutlet

Potato cutlet is best served hot or warm. It will become soft upon keeping for longer. But if you have leftovers, place the cutlets into an air-tight container and refrigerate for up to two days.
Reheat the cutlets on the frying pan with very little oil on low heat until hot. If you have an air-fryer, you can also reheat in the air-fryer until the cutlet is crispy and hot again.

Make-Ahead Suggestions

You can prepare the cutlet mixture ahead of time. Place it in the fridge until the time of making cutlets. We can keep the cutlet mixture in the refrigerator for up to two days.
To make it easier, you can also shape the mixture into cutlets and then place them in the fridge until you are ready to shallow-fry.

Helpful Tips

After boiling the potatoes, do not let them cool completely. Instead, mash the potatoes when they are still warm.
Add green chilis and red chili powder as per your taste.
You can use freshly made breadcrumbs or store-bought breadcrumbs.
The potato mixture should not be very soft and sticky. If the mixture is still soft and moist after adding breadcrumbs, place it in the fridge for at least 30 minutes. Then it will be easier to shape it into cutlets.
You can also add boiled green peas to the mixture if you prefer.