Aloo ke Cutlets
A short home-style guide to Aloo ke Cutlets, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Potato (Aloo)No potato? Use sweet potato or turnip (shaljam).
- Green chilli (Hari mirch)No green chilli? Use red chilli flakes or extra red chilli powder.
- Fresh coriander (Hara dhaniya)No fresh coriander? Use skip it, or use fresh mint.
- Gram flour (besan)No gram flour (besan)? Use finely ground chana daal or rice flour (less flavour).
The usual way: fried
- Mash boiled potato with chopped chilli, coriander, salt and a spoon of besan.
- Shape into cutlets and shallow-fry until crisp.
In the air fryer (about 25 min)
- Mash boiled potato with chopped chilli, coriander, salt and a spoon of besan.
- Shape into cutlets, brush both sides with oil and air fry at 200°C for 12 to 14 minutes, turning halfway, until crisp.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.