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Friday, January 3, 2025

Crispy Potato Cutlet Recipe: Aloo Tikki

10 medium-sized, crispy on the outside and soft inside, with the aroma of cumin seeds and coriander leaves.
One thing I've learned about cooking is that simplicity and minimal ingredients go a long way. In today's fast-paced world, a well-stocked pantry can make cooking dishes like crispy potato cutlets, or aloo tikki, a breeze. While the potatoes simmer, gather the rest of the ingredients. Once mashed, simply combine everything, shape into balls, flatten, and fry until golden.

These vegetarian (EASIEST MALAYSIAN VEGETARIAN NASI LEMAK) cutlets are sensational - crispy on the outside and soft inside. Did you know bread slices can act as a perfect binding agent? Enjoy them hot with a mint dip (TANDOORI SALMON & MINT CHUTNEY) or chili sauce for snacks, or pair them with sides for a hearty meal. Yummlicious!

10 crispy potato cutlets made with potatoes, bread slice, shallots, red chillies, cumin seeds, coriander leaves, and salt.
Ingredients (adjust as per taste)
4 medium-sized potatoes (simmer/boil, remove skin and mash)
Some chopped chilies
Some chopped shallots
Some chopped coriander leaves
Some cumin seeds
1 bread slice (remove crust and lightly wet in water)
Salt to taste
Oil for frying
In a silver Indian bowl, mashed potatoes, sliced shallots, red chillies, coriander leaves, cumin seeds, and salt.

Mashed potatoes, sliced shallots, red chillies, coriander leaves, cumin seeds, and salt mixed together in a silver round Indian bowl.
Method
Combine and mix all ingredients (except oil) to form a tight mixture, like dough.
Pinch, roll into balls, flatten, and fry on both sides in heated oil.
Remove and drain on kitchen towels.
6 medium-sized rolled, flattened raw potato cutlets made with shallots, red chillies & coriander leaves.

Frying 4 medium size Indian style potato cutlets in oil, in a small pan.

6 medium-sized crispy fried Indian potato cutlets, drained on a kitchen towel.

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul). 

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