Alu Cutlet (Crispy Shallow Fried Potato Patties)

Recipe courtesy: Mamma

Alu Cutlet is a popular North Indian snack. The rules for this appetizer are, it should be deliciously spiced, crisply fried and served hot. It is best enjoyed in the evening with a cup of tea and two types of mouth watering green and brown chutneys. The green chutney is prepared with cilantro and the brown one with tamarind. The Cutlets are garnished with green chilies and onions and if you don’t want the hassle of making the chutneys at home, you can just grab a readymade chutney bottle or go for my all time favorite condiment - Ketchup.

When Debarshi and I plan a party at our home, we always think of North Indian dishes. Something which can be different but packed with flavors. Last time we served Alu ki Tikiya Chaat with Phulki as an appetizer. This time, we decided to change the menu a bit and prepared a Cutlet Chaat, the main emphasis being the Cutlet which can also be enjoyed just with the chutneys. We served it on a bed of Matar and garnished it with something extra. Yes, Alu Bhujia! We got a packet from the local Indian store and it gave the Chaat a beautiful crunch and texture. 

Now making these Cutlets is very easy. Boil the potatoes, mix the spices, and ta da! It is ready! However, as we discovered, because of whatever reason, our potatoes became very sticky. So, we decided to fry the mixture and it worked wonders! Frying not only controlled all the extra moisture but also enhanced the flavors. So I would definitely recommend doing this step. 

In the original recipe, my mom suggested to dry roast some Gram Flour (Besan) and mix it up with the filling. I did a trial run and for me it was a no go so I decided to use all purpose flour instead. But hey! If you like the rustic flavor of Besan then go for it. Debarshi suggested to dip the Cutlets in beaten eggs and coat them with breadcrumbs so that they turn out crisp and we decided to go for shallow frying because it is way easier than deep frying a heavy patty plus it is comparatively healthier. We changed the oil after every one or two batches because we didn’t want any burnt breadcrumbs (from the previous batches) to stick on the fresh patties.

Alu Cutlet should be crispy on the outside and soft and spicy on the inside. The leftover patties can be enjoyed on their own or with a hot Paratha or hey! If you don’t feel like cooking, make a burger with them, squeeze some chutney on the Patti and you will get an Indian version of Mc Donald’s Alu Burger.

Bon Appetit!

Ingredients:

• Potatoes - 2, cut into halves, washed, boiled and drained
• Meat Masala – 2 teaspoons
• Ginger – about 1 teaspoon, grated (or ½ teaspoon powder)
• Garlic – about 1 teaspoon, grated (or ½ teaspoon powder)
• Turmeric Powder – ½ teaspoon
• Red Chili Powder – ½ teaspoon
• Coriander Powder – ½ teaspoon
• Salt - to taste (about ½ teaspoon)
• Cilantro – a handful, washed and chopped
• Oil – to fry (about 1 cup)
• All Purpose Flour – about 2-3 tablespoons, or as required
• Eggs – 2, lightly beaten in a soup bowl
• Breadcrumbs – 1-2 cup, in a soup bowl

Tip: Instead of mixing All Purpose Flour, you can mix Besan (Gram Flour) – ¼ to ½ cup, for a more rustic flavor. Dry roast the Besan and cool it before adding in the potato mix.

Serve the Cutlets with:

• Plain non-fat Yogurt – 1 cup, whipped
• Chutney – Hot Mango or Tamarind, ½ cup
• Onion – ½ cup, chopped finely
• Green Chili – 4-5, chopped finely
• Masala – Recipe in the Phulki article
• Matar – Recipe in the Phulki article
• Alu Bhujia – found at any Indian store

Let’s do some preparations first:

• Drain the potatoes as soon as they are properly cooked otherwise they will absorb extra moisture. 
• Let the potatoes cool down completely. 
• Peel them, then mash them up with a potato masher.

• Mix the spices (Meat Masala, Ginger, Garlic, Turmeric Powder, Red Chili Powder, Coriander Powder and Salt) in it. Also add the Cilantro. Mix well.
• Mix a tablespoon of Flour in it. If the mixture feels sticky, add some more flour. You will see the texture changing. The flour will start absorbing the extra moisture. Do not add any water in the mixture at any point. It should be dry enough to roll into a Patti and should hold its shape.
• Heat a non stick wok over medium high heat and add 2 tablespoons of oil in it.
• Transfer the whole mixture to the wok and start frying it. You will see the moisture evaporating. 
• Keep frying till it looks fried and not at all sticky. Take a little mix in your hands and try to roll it. If it rolls smoothly without sticking on your hand, it is ready.
• Remove from heat and let it cool down.

Note: Sometimes the mixture sticks at the bottom and sides of the wok. Remove it with a soft spatula or transfer the mix to another bowl and dip the empty wok in normal tap water so that the filling loosens up and can be cleaned easily.

Directions to make the Cutlets:

• Start rolling the balls. This recipe will yield 8-10 patties.
• Pat to flatten them and press the sides to smooth them so that they don’t crack. 
• Coat the first Patti in the Egg then coat carefully in Breadcrumbs. Transfer to a plate. Repeat with the other patties.
• Heat a skillet over medium heat. Add 3-4 tablespoons of Oil in it.
• After a few seconds, start adding the patties in it in a single layer. Do not over crowd the skillet, add only 4-5 patties at a time. Fry for 3 minutes then carefully turn each patty over with a spatula and cook the other side until they look reddish golden in color. 

• Transfer them on a paper towel.
• Serve them with Yogurt, Matar, Onion, Cilantro and Tamarind Chutneys, Masala and Alu Bhujia.

Tips:

• Keep changing the oil (used to fry the Cutlets) after every one or two batches because the breadcrumbs will get brown and float in the oil and they will stick on the fresh patties.
• Use the leftover Alu Cutlets to prepare delicious sandwiches or burgers. Use Cilantro Chutney or ketchup with onion rings to add more flavor.
• Check my article on Meethi Chutney Matar Phulki for the recipe of Matar and Masala.
• Once you drain the potatoes and peel them, you can leave them in the colander on your kitchen counter for a while. This will dry them up automatically.
• Different potatoes develop different textures when boiled. Increase or decrease the amount of flour accordingly. The purpose of adding the flour is to reduce the stickiness of the mashed potatoes.
• I used russet potatoes.
• When serving to guests, fry the Cutlets before hand and keep them warm and crisp by placing them in an oven safe dish lined with aluminum foil. Heat the oven to the lowest temperature (170 degrees F) and place the Cutlets inside the oven. When ready to serve, they will be just as warm and crisp as if they have been freshly fried.

Recommended Reading:

• Pyaz Ke Pakore (Onion Fritters)
• Dhania Chutney
• Samosa (Spicy Potato stuffed Pastries)
• Meethi Chutney Matar Phulki
• How to check if the oil is hot enough to fry
• Kitchen essentials: Utensils which come handy
• Tamarind Chutney – sweetness with tang
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Meat Masala
• Namkeen (Savory Deep Fried Indian Snacks)
• Plum Chutney
• Egg Rolls Indian Style
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Masala Alu (Spiced Potatoes)