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Aloo cutlets are made from boiled and grated potatoes, besan and corn flour. These are mixed together with ginger garlic paste and a few other common kitchen spices. The mixture is shaped into cutlets, covered with corn flour, and fried to crispy exterior. Go through my recipe to learn the steps to make aloo cutlet or potato cutlet at home.

Table of Contents

KEY TAKEAWAYS

Aloo cutlet is a versatile snack item enjoyed by young and old alike.
Serve these cutlets with sweet and tangy tamarind chutney, fresh mint chutney, zesty coriander chutney, classic tomato ketchup, simple yogurt dip, spicy green chili sauce, refreshing salad, or crispy onion rings.

Aloo cutlets offer a crispy, nutty, and mildly spicy taste profile.
Aloo cutlets typically taste the same as aloo chop, vegetable chop, aloo samosa, or aloo pakora.

The Ingredients:

To make the cutlets:

500 gram potatoes (6 pieces, boiled and peeled)
½ tsp carom seeds (ajwain)
½ tsp red chili powder
1 tsp dry fenugreek leaves (kasuri methi) (crushed)
Table salt – to taste
3 tbsp ginger, garlic paste, and green chili paste
2 tbsp white sesame seeds
1 tsp white vinegar
½ cup gram flour (besan)
½ cup corn flour
1 tsp chaat masala powder

For frying the cutlets:

Olive oil – An adequate amount.

This dish appeared during a midnight emergency. A friend woke up with intense homesickness and started cooking furiously in the shared kitchen. We all gathered around, unsure what was happening. The result was something simple, soothing, and shockingly good.

I associate it with that sense of sudden community. When I later made it alone in my flat, it did not taste right until I invited someone over to share it. That it when I learned—it is not a solo dish. It needs company, laughter, maybe even a little crying. And it never disappoints in that setting.

How to Make Aloo Cutlet? (Step by Step Guide with Images)

Step 1: Take 500 gm of boiled and peeled potatoes (about 5 pieces) on a plate and grate them all.

Step 2: To the grated potatoes, add ½ tsp of carom seeds (ajwain), ½ tsp of red chili powder, 1 tsp of dry fenugreek leaves (kasuri methi), regular table salt to taste, and 3 tbsp of ginger, garlic paste, and green chili paste.

(Pro tip: Do not add too much salt to the grated potatoes at this stage because you will need to add a few more ingredients to it).

Step 3: Now, add 2 tbsp of white sesame seeds to it along with 1 tsp of white vinegar.

Step 4: Then, add ½ cup of gram flour (besan) as well as ½ cup of corn flour to it.

(Pro tip: If you do not have corn flour at home, you can add ½ cup of arrowroot powder to it as an alternative).

Step 5: Follow it with 1 tsp of chaat masala powder and mix all these ingredients very gently using your hands. Do not knead it like you do while making a dough.

(Pro tip: If you make it like a dough, the cutlets will break while frying and will not be crisp).

Step 6: Now, take small portions of it in your hand and make small rolls of them. Do not press them too hard.

(Pro tip: Small pieces are good for cutlets because they will be a bit bigger after frying).

Step 7: Keep the rolls on a plate and let them sit for about 5 minutes or so to set properly. Make sure that the pieces are well separated while putting them on the plate so that they do not stick together. You may use a couple of plates if you have too many rolls.

Step 8: Now, rub a bit of corn flour on the pieces you want to fry. This way these will not stick to each other while frying.

(Pro tip: You do not have to fry all the pieces if you do not want. You can store them in this state in your fridge in an airtight container for a couple of days and fry them when you need).

Step 9: Now, take an adequate amount of olive oil in a kadai and heat it on a high flame. When it is hot, turn the flame to medium and put each cutlet piece in it very carefully making sure that you do not splash the hot oil. Do not overcrowd by putting all the pieces at once. Fry them in batches. This will ensure proper cooking and even frying of all cutlet pieces.

(Pro tip: If you do not have olive oil at home, you can use any type of refined oil that you have currently. You can even fry the cutlets in ghee or clarified butter).

Step 10: Fry the pieces for about a couple of minutes on a medium flame and turn them only when they become slightly golden in color. Fry them for another couple of minutes and take them out when they are half-fried and turn slightly golden brown in color. Put them on a piece of tissue paper so that the excess oil is absorbed. Fry the other pieces in the same way.

Step 11: Now, put the first batch of half-fried cutlets into the oil and fry them once again on a high flame. The longer you fry, the crispier it will be but make sure you do not burn them. Take them out when they turn dark brown and put them on a piece of tissue paper.

(Pro tip: Double frying the cutlets ensures additional crispiness. It also enhances its looks with the white sesame seeds being prominently visible. If you do not want to add sesame seeds or have them at home, you may use crushed peanuts in its place).

Step 12: When the excess oil is absorbed by the tissue paper, transfer the fried cutlets to a plate and serve them warm along with tamarind chutney or tomato ketchup.