How to make potato cutlets..

 

How to Make Crispy and Delicious Potato Cutlets

Introduction

Potato cutlets are a popular snack that can be enjoyed as an appetizer, evening snack, or even as a side dish. They are crispy on the outside, soft on the inside, and packed with flavors from various spices and herbs. Whether you are making them for a party or a quick evening snack, these cutlets are sure to be a hit.

Ingredients

For the Cutlet Mixture:

• 4 medium-sized potatoes (boiled and mashed)
• 1/2 cup bread crumbs or crushed cornflakes
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped coriander leaves
• 2 green chilies (finely chopped)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1 tablespoon lemon juice
• Salt to taste

For Coating and Frying:

• 1/4 cup all-purpose flour (maida) or cornflour
• 1/4 cup water
• 1 cup bread crumbs
• Oil for deep frying or shallow frying

Step-by-Step Recipe

Step 1: Prepare the Potato Mixture

1. Boil the potatoes until soft. Let them cool, then peel and mash them in a large bowl.
2. Add the chopped onions, green chilies, coriander leaves, and ginger-garlic paste.
3. Mix in the spices: red chili powder, turmeric powder, garam masala, cumin powder, and salt.
4. Squeeze in the lemon juice and mix everything well.
5. Gradually add bread crumbs or crushed cornflakes to bind the mixture and make it less sticky.

Step 2: Shape the Cutlets

1. Take a small portion of the mixture and shape it into a round or oval patty.
2. Repeat the process until all the mixture is used up.

Step 3: Prepare the Coating

1. In a small bowl, mix all-purpose flour (or cornflour) with water to make a smooth slurry.
2. Dip each cutlet into the slurry, ensuring it is fully coated.
3. Roll the cutlet in bread crumbs for a crispy outer layer.

Step 4: Fry the Cutlets

1. Heat oil in a pan for shallow or deep frying.
2. Once the oil is hot, gently place the cutlets in the pan and fry on medium heat.
3. Cook until they turn golden brown and crispy on both sides.
4. Remove the cutlets and place them on paper towels to absorb excess oil.

Serving Suggestions

• Serve hot with mint chutney, tomato ketchup, or yogurt dip.
• Garnish with chopped coriander and a squeeze of lemon juice for extra flavor.
• Pair them with a cup of hot tea for a perfect evening snack.

Tips for the Best Potato Cutlets

• Ensure the potatoes are completely dry before mashing to avoid a soggy mixture.
• Use rice flour instead of all-purpose flour for a gluten-free option.
• For extra crunch, mix some crushed peanuts into the potato mixture.
• If baking, brush with oil and bake at 200°C (400°F) for 20 minutes, flipping halfway. 
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Frequent Asked Questions about this blog...

1. Can I make potato cutlets without bread crumbs?

Yes, you can use crushed cornflakes, semolina (sooji), or powdered oats as a substitute for bread crumbs.

2. How do I prevent my potato cutlets from breaking while frying?

Ensure that the potatoes are not too watery and add binding agents like bread crumbs, rice flour, or cornstarch to hold the mixture together.

3. Can I bake or air-fry potato cutlets instead of deep frying?

Yes, you can bake them at 200°C (400°F) for 20 minutes, flipping halfway, or air-fry at 180°C (350°F) for 12-15 minutes.

4. Can I make potato cutlets in advance?

Yes, you can shape the cutlets and store them in the refrigerator for up to 24 hours. Fry them just before serving.

5. What dipping sauces go best with potato cutlets?

Mint chutney, tamarind chutney, tomato ketchup, or a yogurt dip are great accompaniments.

6. How can I make potato cutlets spicier?

Increase the amount of green chilies, red chili powder, or add black pepper for extra heat.

7. Can I add other vegetables to the cutlet mixture?

Yes, you can mix in grated carrots, peas, or finely chopped spinach for added nutrition and taste.

8. How do I store leftover cutlets?

Store them in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best results.

9. Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be used, but they may need extra binding agents like cornflour or chickpea flour.

10. What are some creative variations of potato cutlets?

You can stuff them with cheese, add paneer, mix in leftover lentils, or coat them with crushed cornflakes for extra crunch .

Conclusion

Potato cutlets are a simple yet flavorful dish that is easy to prepare. Whether you fry, bake, or air-fry them, they make for a tasty snack that everyone will love. Try this recipe today and enjoy crispy, golden potato cutlets!