Tuesday, May 4, 2010

Aloo Cutlets with Green Dip

The heat is almost getting onto my nerves.., Yeow!!! Its an oven out here in Hyderabad. I hate this season where every small thing makes you frustrated and leaves you irritated., We can't go out with friends, can't shop, can't just hang around.., owww nothing!! 44 degrees centigrade is not a normal thing.. :( And I've used up 3 sun blocks over the past 15 days.., Nothing sounds good.., Hmmm moving ahead.., the recipe that I share today is a favorite recipe of mine.., I used to make these Aloo Cutlets with a lot of enthusiasm and a huge appetite as a kid.., Nowadays., I just stick to feeding them to others.., Myth has it that potato is fattening..., :D.., But kids love them., Raj loves them.., So I like making them.. I generally use the potato mixture for the Aloo paranthas to make aloo cutlets.., This time too.., I used leftovers and.., they tasted heavenly.. So here goes the recipe..,

Aloo Cutlets with Green Dip:

Serves: 4
Preparation Time: 40 minutes

  • 4-5 medium sized potatoes,
  • 1 teaspoon red chili powder
  • Salt to taste
  • 1 Onion, finely chopped
  • 1/4 tsp each of Cumin, Coriander and Chat Masala
  • The Greens Of 3 Spring Onions, finely chopped
  • 4-5 Green Chillies, Finely Chopped
  • Juice of 1 lemon
  • 1/4 bunch of Fresh Coriander leaves, finely Chopped
  • 2 Eggs (Optional, Eggs are only used as a sealant. My mom insists on the use of eggs while making any sort of cutlet., but I strongly detest)
  • Oil For Shallow Frying

Boil the potatoes with the skin on. When the potatoes are tender,peel the skins off, and transfer contents into a bowl. Mash with a potato masher or fork immediately, while hot. When cool enough to handle, add red chili powder and salt and, using your hands, mix in well. Add the chopped onions, green chillies, coriander leaves and spring onions.Mix with your hands until all ingredients are well blended. Add the coriander powder, the cumin powder, the chat masala and the lemon juice. Adjust salt and chilly powder to taste. Let the mixture stand for a few minutes. Form potato mixture into round patties about 2 1/2 inches across and 1/2 inch thick. Heat 1/2 cup of the oil in a large frying pan over medium-high heat. When the oil is very hot, place the cutlet in the frying pan.( You can actually dip the cutlet in egg and then place it in the oil. This way you wouldn't worry about the shape of the cutlet being lost) Repeat with more cutlets, frying about four at a time, not overcrowding the pan. When browned (about 1 minute), turn the cutlets over and brown the other side. Remove from the heat, place on brown paper or paper towels to drain, and keep warm. After half the cutlets are cooked, discard the used oil, wipe out the pan, and use the remaining 1/2 cup of oil.

Green Dip/ Mint Chutney


  • 1/4 bunch of fresh coriander leaves
  • 1 Bunch Of Fresh Mint Leaves
  • 3-4 Green Chillies ( depending upon your taste)
  • 2 tsp Lemon Juice
  • 1 cup Plain Yogurt
  • Salt to taste

Grind the Coriander leaves, the mint leaves and the green chillies along with the lemon juice to a fine paste in the mixer. Add yogurt to this mixture and stir well to blend. Add salt to taste. Transfer the contents to a serving dish.

Serve chilled with hot Aloo Cutlets... :) :) :)


Rohini said...

Man, how I love this one!!! You keep tempting me with all lip-smacking recipes!!! :)

Pranita Raj said...

:D :D :D More are lined up!!

Tes said...

Wow it looks stunning and sounds delicious!

Sheetal said...

Try dipping the cutlet in rawa and then shallow frying. It sort of retains the shape, and adds some crispness. I hate egg too :)

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