These Crispy Potato Cutlets, or Aloo Tikki, are golden on the outside, soft and flavorful on the inside, and so easy to make. Mashed potatoes are mixed with shallots, green onions, coriander, and spices, then shaped into cutlets, coated, and fried until beautifully crisp.
They make the perfect snack, appetizer, or tea-time treat. Serve them hot with ketchup, chutney, or your favorite dip for something simple and seriously delicious.
Why You’ll Love This Recipe
- Crispy outside and soft inside
- Full of flavor from simple spices
- Perfect as a snack or appetizer
- Easy to make ahead
- Great for Ramadan, tea-time, or parties
- Delicious with chutney or ketchup
Ingredients
For the Potato Mixture
- 1 kg potatoes, peeled, cubed, and boiled
- 1 shallot, chopped
- 2–3 tbsp chopped green onions
- 3 tbsp chopped coriander
- 1–2 tsp salt, or to taste
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp red chilli powder
- 1 tsp chicken powder
- 2 tsp black pepper
- 2 tsp red chilli flakes
- 1 tsp chaat masala
For the Coating
- 1/2 cup flour
- 2 eggs
- 1 cup panko crumbs
- Oil, for frying
Instructions
1. Prepare the Potatoes
Boil the potatoes until fork tender, then drain them well. Let them sit for a few minutes so any extra moisture dries off.
Mash the potatoes until smooth.
2. Make the Potato Mixture
Add the chopped shallot, green onions, coriander, salt, coriander powder, cumin powder, red chilli powder, chicken powder, black pepper, red chilli flakes, and chaat masala to the mashed potatoes.
Mix everything well until fully combined. Taste and adjust the salt if needed.
3. Shape the Cutlets
Take portions of the potato mixture and shape them into round or oval cutlets.
Place them on a tray or plate once shaped.
4. Prepare the Coating
Add the flour to one bowl. In a second bowl, whisk the eggs. Add the panko crumbs to a third bowl.
Coat each cutlet first in flour, then dip into the egg, then coat well in panko crumbs.
5. Fry the Cutlets
Heat oil in a pan over medium heat. Fry the cutlets in batches until golden brown and crispy on both sides.
Do not overcrowd the pan, and flip carefully so they hold their shape.
6. Serve
Remove and place on a paper towel or wire rack.
Serve hot and crispy.
It pairs perfectly with:
- Ketchup
- Green chutney
- Garlic mayo
- Chai
- Side salad
Frequently Asked Questions (FAQ)
Q. Can I make these ahead of time?
Yes. You can shape and coat the cutlets ahead of time, then fry just before serving.
Q. Can I freeze them?
Yes. Freeze the shaped and coated cutlets in a single layer, then store them in a freezer-safe bag.
Q. Why should the potatoes be drained well?
Too much moisture can make the cutlets soft and harder to shape.
Q. Can I air fry them?
Yes. Spray lightly with oil and air fry until golden and crisp.
Q. Can I use regular breadcrumbs instead of panko?
Yes, but panko gives a crispier coating.
Crispy Potato Cutlets / Aloo Tikki
Ingredients
For the Potato Mixture
- 1 kg potatoes peeled, cubed, and boiled
- 1 shallot chopped
- 2 –3 tbsp chopped green onions
- 3 tbsp chopped coriander
- 1 –2 tsp salt or to taste
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp red chilli powder
- 1 tsp chicken powder
- 2 tsp black pepper
- 2 tsp red chilli flakes
- 1 tsp chaat masala
For the Coating
- 1/2 cup flour
- 2 eggs
- 1 cup panko crumbs
- Oil for frying
Instructions
- Boil the potatoes until tender, drain well, and mash until smooth.
- Add the shallot, green onions, coriander, salt, coriander powder, cumin powder, red chilli powder, chicken powder, black pepper, red chilli flakes, and chaat masala. Mix well.
- Shape into cutlets.
- Coat each cutlet in flour, then egg, then panko crumbs.
- Heat oil in a pan and fry in batches until golden and crispy on both sides.
- Serve hot with ketchup or chutney.
