Green Chutney Potato Cutlets | Hari Bhari Aloo Tikki
Prep Time15mins
Cook Time30mins
Total Time45mins
Course: Side Dish, Snack
Cuisine: Pakistani
Servings: 4
Author: Hirra Pervaiz
Ingredients
500gmPotatoes (½ Kg = 1lbs)
1tspDried Chili Flakescrushed red pepper flakes
1tspSalt or to taste
1tspWhite Cumin Seedswhite zeera
1/2tspBlack Pepper crushed
1tspChaat Masala Powder
3-4Green Chilies, finely chopped
Oil/Ghee For shallow frying
For Green Chutney (Mint-Coriander Chutney)
1CupCoriander Leaves or 1 bunch
1/2 CupMint Leaves or 1/2 bunch
4Garlic Cloves
2-4Green Chilies
1tspSalt
4tbspLemon Juice/Vinegar
For Coating
1Egg, beaten
1-2CupsBreadcrumbs
Oil/Ghee For Shallow frying
Instructions
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