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August 2014

aloo aloo tikki chutney coriander cutlets green chutney mint mint-corainder chutney potato potato cutlet tikki

Green Chutney Potato Cutlets | Hari Bhari Aloo Tikki

  • By
  • August 19, 2014

Potato Cutlets or Aloo Tikki is an amazing appetizer/snack that is quick, easy and tasty. The cutlets being crisp on the outside and soft inside are a real treat to those taste buds! The good thing about the cutlets is all the things are normally available in your kitchen, so whenever hunger strikes you can prepare this easy snack and calm your hunger monsters.

But Oh! there is a TWIST in this recipe. These cutlets are not just ordinary cutlets with spices, but are Green Chutney Cutlets. So in addition to potatoes and spices, there is green chutney too and by green chutney I mean the very famous yet traditional “Mint-Corriander Chutney”

Below I’ll also share how you can serve these Green Chutney Potato Cutlets in different ways. Its so delicious that taking the name alone makes you salivate.


½ Kg = 500 gm = 1lbs
Dried Chili Flakes (crushed red pepper flakes)
1 teaspoon
To Taste
White Cumin Seeds (white zeera)
1 teaspoon
Black Pepper Powder
½ teaspoon
Chaat Masala Powder
1 teaspoon
Green Chilies
3-4 finely chopped
For shallow frying

For Green Chutney (Mint-Coriander Chutney)

Coriander Leaves
1 Cup or 1 bunch
Mint Leaves
½ Cup or ½ bunch
Garlic Cloves
Green Chilies
1 teaspoon
Lemon Juice/Vinegar
4 Tablespoons

For Coating

1-2 Cups
For Shallow frying


  1.  Peel, wash and quarter potatoes (Tip: quartering helps potatoes boil and tender quick)
  2. In a large pot of pan, add water and quartered potatoes bringing it to boil on medium heat. Cook potatoes in the water for about 10-15 minutes or until tender when pierced with a fork
  3. In the mean time, place a non-stick frying pan on heat, add white cumin seeds and swirl the pan gently, so that seeds are roasted uniformly. When the seeds become aromatic and start to splatter immediately remove from heat and allow to cool
  4. When the potatoes are tender, drain and mash them using a masher or a fork. (Tip: allow the potatoes to cool a bit before adding anything so that its moisture doesn’t break the cutlets)
  5.  Prepare the Green Chutney by adding all the ingredients in the blender and a bit of water. Blend well so all the ingredients are mixed and a smooth paste is formed.
  6. In a bowl, add mashed potatoes, roasted cumin seeds, dried chili flakes, salt, black pepper, chaat masala, green chilies and 3 Tablespoons of green chutney. Mix all the ingredients well.
  7. Now shape the mixture into patties/cutlets. (you might need to wet your palms a bit to prevent the potato mixture from sticking to it)
  8. Place a non-stick pan on medium heat, add a few tablespoons of oil/ghee for shallow frying
  9. Coat each cutlet with egg (Tip: add a bit of water in egg before so that its fluffy and coats each cutlet uniformly) and then with breadcrumbs
  10. Fry cutlets for about 40 seconds on each side until golden and crisp
  11. Serve hot with Green Chutney or Tamarind Chutney

Serves: 4-5

Ways to serve Green Chutney Potato Cutlets

  1. Serving as a snack or an appetizer as is with Green chutney or Tamarind Chutney
  2. It can be served as a side dish with biryani or pulao
  3. Make a veggie tikki burger out of it for kids or for parties
  4. These are served best with channa chaat
  5. Make an easy breakfast, lunch or evening sandwich

~ Its time to Tickle those Taste buds!~

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Bhindi Bhindi do pyaaza Okra Okra and Onion Stir Fry Onion Pyaaz pyaz wali bhindi Spicy Tomatoes

Spicy Okra and Onion Stir Fry (Bhindi Pyaz Wali)

  • By
  • August 10, 2014

Okra is generally known as Ladies’ Finger or Bhindi in English-speaking countries. It has got some great nutritional value and tastes delish too. Again, there are variety of way in which this dish is prepared: The Punjabi style, the North-Indian style, the masala sabzi style, the dried style, the stuffed okra style and so on, but the most famous of all is the Ammi Style! This style of Okra and Onion fry is often termed as Bhindi do pyaza meaning Okra-2-Onions (Okra with double the quantity of Onions) or Pyaaz wali Bhindi.

I remember, my grandmother used to have grown Okra in her backyard and when in summer vacation we used to visit her, we’d pick the fresh Okra ourselves and cook it, that taste of fresh Okra from your own home garden in incomparable.

So, this recipe today is not completely the Ammi’s recipe, as I tried a different version of it. However coming from the Punjabi Kitchen, it has got same spices available in every household, the onions and fried okra and of course the addition of tomatoes enhances it’s flavors. (I’ll post a few variations/ additions to the recipe to enhance the flavors further depending on your taste – in the notes below).

Lets begin with this simple, non-fussy and easier version of Pyaaz wali Bhindi


½ Kg = 500 gm = 1lbs/ 1 Kg = 1000gm = 2 lbs
2 Large or 3 medium Sliced
1 1/2 teaspoon
Red Chilli powder
2 teaspoons
Turmeric powder (Huldi)
½ teaspoon
Green Chillies
3-4 chopped
For frying + Cooking


  1. Wash, pat dry the Okra (this step is very important: make sure Okra is dried completely before you cut it as it’ll get slimy and mushy if it remains wet).
  2. Cut both ends of the Okra and then cut each pod into 1″ pieces. 
  3. Heat ghee or oil in a wok/kadai, add chopped Okra and fry it on medium-heat until it is tender and turns dark green in color. Keep aside
  4. Use the same ghee/oil (add more if needed) add sliced onions and fry for about 5 minutes
  5. Now add to it salt, red chili powder, turmeric powder and chopped tomatoes. Mix well and let cook for 3-4 minutes
  6. Now add the fried Okra to it and green chilies. Mix well so that all spices are fully incorporated with the Okra.
  7. Now cover the pan and cook for 15-20 minutes on slow flame
  8. Serve with Chapati or Rice
Serves: 8


  • Always wash the Okra, wipe them dry and then chop. If you just wash and chop them, then while cooking it’ll become too mushy due to moisture
  • When cutting Okra, wipe clean your knife after cutting a few. It makes it less slimy and prevents from transferring it to other.
  • Avoid using water in the recipe as it’ll make it more mushy
  • Avoid too much tossing and stirring the vegetable, as it’ll break the vegetable and the sabzi will get too mushy
  • For the variations; I’ve used tomatoes for that tangy flavor to it. You can use lemon juice, Mango powder (Amchur) or even yogurt . If you use yogurt, add a few tablespoons only after your cooking is done and its about time to remove it from heat. You can add lemon juice and mango powder at the time when you add okra to the recipe.
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