Green Chutney Potato Cutlets | Hari Bhari Aloo Tikki


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 is 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. It is so delicious that taking the name alone makes you salivate.

Green Chutney Potato Cutlets | Hari Bhari Aloo Tikki

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish, Snack
Cuisine: Pakistani
Servings: 4
Author: Hirra Pervaiz


  • 500 gm Potatoes ((½ Kg = 1lbs))
  • 1 tsp Dried Chili Flakes (crushed red pepper flakes )
  • 1 tsp Salt (or to taste)
  • 1 tsp White Cumin Seeds (white zeera )
  • 1/2 tsp Black Pepper crushed
  • 1 tsp Chaat Masala Powder
  • 3-4 Green Chilies, finely chopped
  • Oil/Ghee For shallow frying

For Green Chutney (Mint-Coriander Chutney)

  • 1 Cup Coriander Leaves (or 1 bunch )
  • 1/2 Cup Mint Leaves (or 1/2 bunch)
  • 4 Garlic Cloves
  • 2-4 Green Chilies
  • 1 tsp Salt
  • 4 tbsp Lemon Juice/Vinegar

For Coating

  • 1 Egg, beaten
  • 1-2 Cups Breadcrumbs
  • Oil/Ghee For Shallow frying


  • Peel, wash and quarter potatoes (Tip: quartering helps potatoes boil and tender quick)
  • 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
  • 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
  • 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)
  • 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.
  • 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.
  • 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)
  • Place a non-stick pan on medium heat, add a few tablespoons of oil/ghee for shallow frying
  • 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
  • Fry cutlets for about 40 seconds on each side until golden and crisp
  • Serve hot with Green Chutney or Tamarind Chutney

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

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~ Its time to Tickle those Taste buds!~


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