AUTOPLAY
Aloo Cutlets
16 steps
How to make Aloo Cutlets
Peel and halve potatoes.
1. Peel and halve potatoes.
1
Bring the potatoes to a boil until tender in a pot.
2. Bring the potatoes to a boil until tender in a pot.
2
While potatoes boil get your spices ready: chili powder, turmeric, cumin, coriander & chaat masala
3. While potatoes boil get your spices ready: chili powder, turmeric, cumin, coriander & chaat masala
3
You’ll also need salt, garlic ginger paste and samosa filling.
4. You’ll also need salt, garlic ginger paste and samosa filling.
4
Your potatoes should be boiled now.
5. Your potatoes should be boiled now.
5
Mash the potatoes until smooth.
6. Mash the potatoes until smooth.
6
Add all your spices and garlic.
7. Add all your spices and garlic.
7
Also add the juice of half a lemon
8. Also add the juice of half a lemon
8
Mix everything to incorporate really well.
9. Mix everything to incorporate really well.
9
Now it’s time to assemble!
10. Now it’s time to assemble!
10
Take some potato filling and flatten. Now add a little samosa filling and close over meat & shape.
11. Take some potato filling and flatten. Now add a little samosa filling and close over meat & shape.
11
Assemble all of the cutlets and line in a parchment lined tray.
12. Assemble all of the cutlets and line in a parchment lined tray.
12
Now get your breading station ready: flour, egg, bread crumbs
13. Now get your breading station ready: flour, egg, bread crumbs
13
Bread the cutlets by dipping in flour, then egg, then breadcrumbs and repeat with all cutlets.
14. Bread the cutlets by dipping in flour, then egg, then breadcrumbs and repeat with all cutlets.
14
Once breaded pan fry them in oil until golden and crispy.
15. Once breaded pan fry them in oil until golden and crispy.
15
Cook on both sides until golden and crisp then pull out onto a paper towel lined plate.
16. Cook on both sides until golden and crisp then pull out onto a paper towel lined plate.
16
Side of chutney & Enjoy!