Homemade crispy potato cutlets recipe, perfect served as tea time snack

Crispy version of ever popular Aloo Tikki recipe. Talking about mashed potato patties flavoured with Pakistani spices and herbs, coated in breadcrumbs and fried until crispy and golden.

These potato cutlets are perfect served as a tea time snack with Karak Chai or as a side dish with Daal.

INGREDIENTS YOU NEED TO MAKE POTATO CUTLETS

Boiled and mashed potatoe

Onions

Green chillies

Fresh coriander / cilantro

Simple spices such as kashmiri chilli powder, coriander powder, cumin powder. I sometimes also add chaat masala, to add a tangy kick to these potatos cutlets.

A squeeze of fresh lemon juice

Eggs

Breadcrumbs (used regular bread crumbs, but panko breadcrumbs would be great too)

HOW TO MAKE CRISPY GOLDEN POTATO CUTLETS

Boil the potatoes, cool them, and mash them.

Add chopped onion, chopped fresh coriander, chopped chillies and spices. Add a squeeze of lemon juice. Mix until everything is incorporated.

Shape the patties in rounds, as shown in the pictures.

After shaping the patties, I like to refrigerate them for at least 30 minutes. This helps in firming them up, so that they don’t fall apart while frying.

For frying, we dip the potato cutlets in an egg wash, and then coat with breadcrumbs.

Shallow fry on medium high heat, until golden on both sides.

Serve with green chutney or this mint and coriander raita.

Read more: Mango chutney is EASY to make

Mango chutney is easy to make! And a great way to take advantage of mangoes when they are in season and plentiful at the market.Nigella

Another spice that is in this recipe is nigella, which comes from an annual flowering plant native to south and southwest Asia. Other names for it include black cumin, onion seed, and kalonji. It’s hard to describe the flavor of nigella. Wikipedia describes them as “a combination of onions, black pepper, and oregano, with a bitterness like mustard seeds.”