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What Are Aloo Cutlets?
Aloo cutlets are a childhood favorite snack of mine! I have to admit, before making this recipe for you, I went my entire time in Canada without ever making them once. That’s eight years people! I don’t know why I’ve never tried cooking them!
It was on a whim, but I really wanted to make and share something so special. If you’re new here, you’ll know that I really love potatoes. Potatoes are my favorite veggie - and argue that they’re a starch, but I think they’re a veggie!
These cutlets are such a fantastic snack and they sure are special to me. You’ve got a really crispy outside and a warm and spicy inside! This is the perfect vegetarian cutlet that’s simple but loaded with goodness! You can also serve these potato cutlets as a delicious appetizer.
What I love about these potato patties are the fun shape, and that’s what makes them super cool. Of course if you were to shape them in the traditional disc they’d be just as tasty, but we eat with our eyes, right? These are like mozzarella sticks but with potato!
At the time of writing this, Diwali is soon approaching - on November 4th to be precise! Diwali is the Festival of Lights celebrated in Hinduism (also in Jainism and Sikhism), and many celebrations take place, including fireworks, gifts, feasts, and prayers. If you’re going to have a Diwali party, then this aloo cutlet recipe would be the perfect snack to serve your guests!
This recipe will show you how to make your super scrumptious potato mixture and how to fry them to a golden brown perfection! These are so easy and honestly out of this world! I really don’t know how I could have gone so long without making them!
So get out your ingredients and let’s get cooking!
Why Make This Potato Cutlets Recipe?
I don’t know why you wouldn’t want to make this potato bread cutlet recipe! Let’s go over why you need to serve them for the perfect party snack!
- Vegetarian (vegan if your bread isn’t made with butter!)
- Pillow-soft potato filling
- Crispy exterior
- Quick to make (even quicker if you have potatoes already boiled ready to go!)
- A great snack or appetizer for a special occasion or just for fun!
Because these Aloo Patties are so simple, we’d have this for snacks on a regular basis! With the potatoes already boiled, it only takes 15 minutes to get these patties prepped and cooked! Worst case, you can prep your cutlets while the potatoes boil and the oil heats up! Whether you have this for an every day snack or a special snack, these potato cutlets will totally disappear in no time!
Tips for the Best Potato Cutlets
- Use bread with lots of flavor, such as sourdough or atta to add variation to the flavors.
- Knead the mixture well and squeeze well to remove excess moisture for the crispiest final result.
- Do not overcrowd the pan to help maintain oil temperature.
- Serve right away for the best experience.
Ingredients for Potato Cutlets
I think you’ll be quite surprised by how few ingredients are in these simple cutlets! This recipe is really designed for the potatoes to shine. Furthermore, there are actually NO SPICES in this Potato Cutlet recipe. Yes, you read that right! Is that different for me? Simplicity is key for these cutlets, and that means they can be truly enjoyed by all! The minimal ingredients make prep and cooking so quick and easy!
For all measurements with the full ingredient list, make sure to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD, so you can save this recipe for later! This ingredient list isn’t very long, so this is a simple recipe to make for any occasion!
- Yellow Potatoes, boiled. The Instant Pot can help with this!
- Green chilies
- Bread
- Ginger
- Onion
- Salt
- Oil, for frying. Here I used peanut oil, but you could also use vegetable oil.
How to Make Potato Patties
- In a bowl, add the onions, chilies and ginger.
- In a separate bowl add slices of bread and then add water, enough to cover the bread. Let it soak for 5-10 minutes. Then squeeze the bread together into a ball and drain any excess moisture.
- Add to the bowl with onions, chilies and ginger. Add boiled potatoes as well. Mash and mix this well. Season to taste with salt.
- To form the cutlets, dip your hands in a bowl of water to moisten your hands to avoid the mixture from sticking. Take 1 ounce size balls and form into an oblong shape. Place on a plate/baking sheet and finish forming the rest of the mixture.
- Heat up oil on medium to medium high heat and once hot, add the cutlets. Stir ever so often and cook until golden brown and crispy.
- Serve hot with your favourite dipping sauce or chutney.
Can I Make Make Potato Cutlets Ahead of Time?▼
I wouldn’t recommend you cook the cutlets ahead of time. It just won’t be the same. You want to enjoy these freshly made so that you get that perfect crunchiness in every bite and so that you get your wonderful piping hot potato filling! Reheating these Aloo Cutlets will just make them lose their magic.
However, what you could do if you’re making this for a crowd is to make and form the potato filling ahead of time, then store in the fridge until you’re ready to cook. I wouldn’t recommend you freeze your raw potato patties because in my experience, potato turns weird in the freezer and doesn’t defrost well. I would recommend you just plan accordingly! The best time saver might be to have your potatoes already boiled and ready to go!
Serving Suggestions for Aloo Cutlets
These Aloo Cutlets go perfectly well with ketchup, and that’s my favorite way to enjoy them! However, you could also serve with Cilantro-Mint Chutney or Tamarind Chutney. If you want a drink on the side, I recommend a nice cold and refreshing Mango Lassi!
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