Aloo ka cutlet is a very popular snack that is often served with tea. The recipe varies from region to region and here I am sharing the recipe of aloo ka cutlet the way we make at home. These potato fritters taste best when served hot with tomato ketchup.


4 potatoes diced
1 onion finely chopped
2 tbsp oil
½ tsp mustard seeds
10 to 12 curry leaves finely chopped
¼ tsp red chilli powder
¼ tsp turmeric powder
½ tsp lemon juice
Salt to taste
Oil for frying

For the batter
½ cup besan/ gram flour
1 tsp red chilli powder
1 tsp salt
1 tsp cumin powder
¼ tsp asafoetida powder
Pinch of soda

  • Take potatoes in a pressure cooker. Add ¼ tsp salt and ½ cup water and pressure cook for 3 whistles.
  • Allow the potatoes to cool down and partially mash them.
  • Heat oil in a non stick pan, add mustard seeds and allow them to sputter.
  • Then add onions, curry leaves and sauté till the onions turn golden.
  • Next add red chilli powder, turmeric powder and salt.
  • Now add the potatoes and mix well.
  • Finally add lemon juice, mix well and switch off the gas.
  • Allow the potato mix to cool down completely.
  • Meanwhile take a bowl and add all the ingredients of the batter and mix well.
  • Add water little by little. The batter must be thick so that it can cover the potatoes.
  • Once the potato mix has cooled down, make small balls and keep ready.
  • Heat oil in a pan, and when oil is hot, dip the potato mix in the batter and deep fry till golden brown in colour.
  • Transfer to a tissue paper and serve hot with ketchup or any chutney of your choice.


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