Aloo Cutlets
آلو کٹلیٹس
Crisp outside, soft and flavourful inside
Spiced mashed potato patties coated in breadcrumbs and fried until golden, ready in about 1 hour 30 minutes including chilling
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Aloo Cutlets
Aloo cutlets are a classic Pakistani snack made from mashed potatoes, aromatic spices and fresh herbs, shaped into patties and shallow or deep fried until golden brown. They are perfect for tea time, lunch boxes, iftar, parties or as a side dish.
What makes them work is a firm, well-seasoned potato mixture made with starchy potatoes and very little moisture, a short rest in the fridge so the cutlets hold their shape, and a flour, egg and breadcrumb coating that fries up crisp. Serve hot with mint chutney, tamarind chutney or ketchup.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as Aloo tikki, Potato cutlets, Aloo kabab.
Original quantities serve 12. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Boil the potatoes
Use starchy potatoes such as desi or russet. Boil them until tender, then peel and mash well while warm. Avoid adding any water to the mash.
PreparationChop the herbs and aromatics
Finely chop the onion, green chillies, coriander and mint, and grate the ginger and garlic. Boil the peas and grate the carrot if using.
PreparationSet up the equipment
For Aloo Cutlets, have these tools clean and ready: Large pot for boiling potatoes; potato masher; large mixing bowl; 3 shallow bowls for coating; frying pan or karahi; slotted spatula; plate lined with paper towels. Choose the cooking method before starting and use the tools for that method.
Before cookingCheck ingredients and labels
Allergen notes for this version: Wheat (gluten) and egg. Check packaged ingredients and substitutions against these notes. Measure the ingredient list for your selected servings and keep optional additions separate.
Before measuring
Step-by-step cooking method
1 Boil and mash the potatoes
Boil the potatoes until tender. Peel and mash them well.
2 Add aromatics and spices and mix and season
Add the chopped onion, green chillies, coriander, mint, ginger, garlic and all the spices to the mashed potatoes. Mix everything well. Add the lemon juice, breadcrumbs and optional vegetables. Taste and adjust the salt and spices.
3 Chill the mixture
The mixture should hold together. Let it rest in the fridge for 15-20 minutes to make shaping easier.
4 Shape the cutlets and make all the cutlets
Take a small portion of the mixture and shape it into a round or oval patty. Shape all the cutlets and keep them on a plate.
5 Prepare the coating and coat the cutlets
Set out three bowls: flour (mixed with cornflour if using), whisked eggs and breadcrumbs. Dip each cutlet in flour, then in egg, then coat it with breadcrumbs.
6 Heat the oil
Heat the oil in a pan on medium heat.
7 Fry the cutlets
Fry the cutlets until golden brown on both sides, 3-4 minutes per side. Cook in batches without crowding; keep the oil at a steady frying heat.
8 Drain and serve
Remove the cutlets and place them on paper towels to drain the excess oil. Serve hot with chutney, ketchup or salad.
Chef’s tips
- Use starchy potatoes, such as desi or russet.
- Do not add too much water to the mixture.
- Chill the mixture before shaping.
- You can bake or air-fry the cutlets for a lighter option.
- Add cheese for a cheesy variation.
- Uncooked cutlets can be frozen for up to 1 month.
Common mistakes & quick fixes
- Cutlets breaking
- The mixture is too soft; add breadcrumbs.
- Too oily
- The oil was not hot enough.
- Bland taste
- Add more spices and chaat masala.
- Falling apart
- Chill the mixture before frying.
- Not crispy
- Use breadcrumbs and fry on medium heat.
- Hard texture
- They were overcooked; fry for less time.
- Too spicy
- Reduce the green chillies and red chilli powder.
Variations & serving ideas
Vegetable cutlets: Add boiled peas and grated carrots to the potato mixture.
Chicken cutlets: Add shredded cooked chicken to the mixture.
Cheese cutlets: Add cheese to the mixture for a cheesy centre.
Baked or air-fried: Bake or air-fry the coated cutlets for a lighter option.
Perfect result check
| Colour | Golden brown. |
|---|---|
| Texture | Crisp outside, soft inside. |
| Taste | Well spiced and flavourful. |
| Shape | Neatly shaped and holds together. |
| Oil absorption | Not too oily. |
| Appearance | Evenly fried and appetising. |
Storage & reheating
| Freezer (uncooked) | Up to 1 month | Freeze the coated cutlets on a tray, then pack in a freezer bag. Fry from frozen on medium heat until golden and hot through. |
|---|---|---|
| Refrigerator (cooked) | Up to 2 days | Store in an airtight container. |
| Reheating | 5-8 minutes | Reheat in the oven, air fryer or a hot pan so the coating stays crisp. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Boiling potatoes | High heat, then simmer | A knife slides in easily. |
| Frying | Medium heat | Golden brown and crisp after 3-4 minutes per side. |
Helpful answers before you cook
Why do my aloo cutlets break when frying?
The mixture is too soft or too warm. Add a few breadcrumbs, chill it for 15-20 minutes before shaping and fry on steady medium heat.
Which potatoes are best for cutlets?
Starchy potatoes, such as desi or russet, give a firm mash that holds its shape.
Can I freeze aloo cutlets?
Yes. Freeze the coated, uncooked cutlets for up to 1 month and fry them straight from frozen.
Can I make aloo cutlets without eggs?
The recipe uses an egg coating. As an egg-free option, many cooks dip the cutlets in a thin flour and water batter before the breadcrumbs.
What do you serve with aloo cutlets?
Mint chutney, tamarind chutney, ketchup or a fresh salad.
