Methi Aloo Cutlets

                                                     

Methi aloo cutlets

Aloo and methi are made for each other! Whether as a subzi,tikki or cutlets  the twosome is sure to win the hearts of both, young and old. 

Idea of making these Methi alu cutlets came in my mind when I was desperately trying to find out new tasty as well as healthy recipe from methi leaves. 

Aloo Methi cutlets are extremely delicious combination of potatoes and fenugreek leaves(methi).These cutlets are really a quick and tasty evening snack dish.It can be also served as veg starters,as an option for kid’s tiffin or can also be served by stuffing in Pav (Methi aloo burger).

                                                       

Ingredients for making cutlets

    

       Ingredients

• 1 cup boiled, peeled and mashed potatoes
• 1 cup finely chopped methi leaves
• 1/2 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp ginger garlic paste
• 1/4 cup finely chopped onions
• Salt to taste
• 1 tsp garam masala
• 1/2 tsp dried mango powder (amchur)
• 1 tsp red chili powder
• 1/2 tsp dry coriander powder
• 1/2 cup bread crumbs for rolling
• Oil for shallow frying
• Serves ( 3-4)

                                                         

Frying potato and methi 

                                                                          

Final mixture ready for making cutlets

         

        Method of preparation

• Heat some oil in a broad non-stick pan and add the cumin seeds.
• When the seeds crackle, add the ginger garlic paste   and sauté on a medium flame.
• Add the onions and sauté on a medium flame. Then Add the potatoes, fenugreek leaves mix well and cook for a while covering the pan.
• Now add remaining spice powders like garam masala, dry mango powder, chili powder, turmeric powder, coriander powder and salt mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
• Remove from the flame and allow it to cool completely.
• Once cooled, make medium size round balls of this mixture.
• Roll each ball in bread crumbs in such a way that the balls are evenly coated from all the sides.
• Now Shape them into round cutlets using the palm of the hand.
• Shallow-fry in hot oil to a golden color. Pat-dry with kitchen paper to remove excess oil.
• Serve hot with green coriander chutney or tomato ketchup.

Round balls of mixture with bread crumbs

                                    

       Note

• You can add chaat masala instead amchur powder.
• Boiled potatoes should be soft and mashed very well to make the delicious and well shaped cutlets.
• Methi leaves can be replaced with spinach leaves to make spinach potato cutlets. Rest all ingredients and procedure will remain same.
• Instead of bread crumbs rava can be used.

       Happy Cooking!