Potato Cutlets
Potato Cutlets
Ingredients
- 2 pounds potatoes, boiled, peeled, and mashed
- 1/2 cup onion, finely chopped
- 1/4 cup fresh coriander leaves, chopped
- 1 tablespoon green chilies, chopped (adjust to taste)
- 1/2 teaspoon salt
- 2 teaspoons chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons rice flour
- 1 egg, beaten
- 1 cup breadcrumbs, as needed for coating
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the mashed potatoes, finely chopped onion, chopped fresh coriander leaves, and chopped green chilies.
⏱️ 5 min
- 2
Add the salt, chili powder, garam masala, cumin powder, and turmeric powder to the potato mixture. Sprinkle in the rice flour.
⏱️ 2 min
- 3
Using your hands, thoroughly mix all the ingredients until a well-combined, dough-like mixture is formed. Ensure all spices are evenly distributed.
⏱️ 5 min
- 4
Take a small portion of the potato mixture (about 2 tablespoons) and gently shape it into an oval or oblong cutlet/patty. Repeat this process until all the mixture is used, typically yielding 10-12 cutlets.
⏱️ 8 min
- 5
In a separate shallow bowl, crack and lightly beat the egg.
⏱️ 1 min
- 6
Place the breadcrumbs in another shallow dish. Dip each shaped cutlet into the beaten egg, ensuring it is fully coated, then transfer it to the breadcrumbs. Coat each cutlet generously and evenly with breadcrumbs, pressing lightly to adhere.
⏱️ 4 min
- 7
Heat the vegetable oil in a deep pan or kadai over medium heat. Ensure there is enough oil for deep frying (at least 2-3 inches deep). The oil is ready when a small piece of breadcrumb sizzles immediately upon contact.
⏱️ 3 min
- 8
Carefully place a few breadcrumb-coated cutlets into the hot oil, ensuring not to overcrowd the pan. Fry the cutlets for 3-4 minutes per side, or until they turn golden brown and crispy.
⏱️ 8 min
- 9
Using a slotted spoon, remove the fried cutlets from the oil and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 2 min
- 10
Serve the Potato Cutlets hot with your preferred dipping sauce, such as ketchup, mint chutney, or tamarind chutney.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Cutlets
- 2 pounds potatoes, boiled, peeled, and mashed
- 1/2 cup onion, finely chopped
- 1/4 cup fresh coriander leaves, chopped
- 1 tablespoon green chilies, chopped (adjust to taste)
- 1/2 teaspoon salt
- 2 teaspoons chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons rice flour
- 1 egg, beaten
- 1 cup breadcrumbs, as needed for coating
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the mashed potatoes, finely chopped onion, chopped fresh coriander leaves, and chopped green chilies.
⏱️ 5 min - 2
Add the salt, chili powder, garam masala, cumin powder, and turmeric powder to the potato mixture. Sprinkle in the rice flour.
⏱️ 2 min - 3
Using your hands, thoroughly mix all the ingredients until a well-combined, dough-like mixture is formed. Ensure all spices are evenly distributed.
⏱️ 5 min - 4
Take a small portion of the potato mixture (about 2 tablespoons) and gently shape it into an oval or oblong cutlet/patty. Repeat this process until all the mixture is used, typically yielding 10-12 cutlets.
⏱️ 8 min - 5
In a separate shallow bowl, crack and lightly beat the egg.
⏱️ 1 min - 6
Place the breadcrumbs in another shallow dish. Dip each shaped cutlet into the beaten egg, ensuring it is fully coated, then transfer it to the breadcrumbs. Coat each cutlet generously and evenly with breadcrumbs, pressing lightly to adhere.
⏱️ 4 min - 7
Heat the vegetable oil in a deep pan or kadai over medium heat. Ensure there is enough oil for deep frying (at least 2-3 inches deep). The oil is ready when a small piece of breadcrumb sizzles immediately upon contact.
⏱️ 3 min - 8
Carefully place a few breadcrumb-coated cutlets into the hot oil, ensuring not to overcrowd the pan. Fry the cutlets for 3-4 minutes per side, or until they turn golden brown and crispy.
⏱️ 8 min - 9
Using a slotted spoon, remove the fried cutlets from the oil and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 2 min - 10
Serve the Potato Cutlets hot with your preferred dipping sauce, such as ketchup, mint chutney, or tamarind chutney.
⏱️ 2 min