POTATO CUTLET | ALOO SOOJI CUTLET RECIPE

Hello my friends, saying hi from the window of this world, internet. We have already rolled in to the month of JULY which means monsoon right? Though I am supposed to be in INDIA by now, this pandemic COVID has made the life standstill. Hence, the vacation travel plans have postponed for indefinite period. So sitting here in UAE, I am assuming the downpour of motherland to relish this cute potato cutlet. The spicy filling of  potato and green peas tastes absolutely delicious.

Don’t get confused with the shape of potato cutlet here. I gave unique look by shaping in cylinder form.  Doesn’t it look gorgeous?

I should mention a point here, the outer covering is made up of fine rava. Yes no breadcrumbs, no flour. I have cooked rava in water and then kneaded it to give smooth texture.  And the dough becomes flexible enough to roll like a small disc. Then it is just a breeze to fill the stuffing and seal.  Finally, deep frying these goodies comes out as crunch filled aloo sooji cutlet.

Also do check my vegetable cutlet recipe.

Watch video:

Print Recipe

POTATO CUTLET | ALOO SOOJI CUTLET RECIPE

The potato cutlet is crunchy outside and soft from inside. It can be amazing starter for any party.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Appetizer

Cuisine: Indian

Servings: 8 nos.

Author: Sumana

Ingredients

• 1/4 cup Green peas
• 1 tsp Green chillies
• 1 tsp Salt
• 1/4 tsp Turmeric powder
• 1 tsp Red chilly powder
• 1/2 tsp Garam masala
• 1/2 tsp Mango powder Aamchur powder
• 1 cup Cooked potato
• 1 tbsp Coriander leaves

For dough

• 1 cup Water
• 1/2 tsp Salt
• 1/2 cup Medium rava sooji
• 1 tsp oil
• 1 cup Cooking oil to deep fry

Instructions

• In a pan take green peas and water. Let it cook till soft. Then mash and include all spices like salt, turmeric, red chilly powder, garam masala and mango powder. Mix well and include cooked potato. Mix and put off flame.
  
• Add coriander leaves. Let it cool down. Make 8 balls from the stuffing and keep aside.
  
• Next heat a pan with water, salt and oil. Bring it to boil. Next add rava while stirring continuously. Ensure no lumps are formed. Keep the flame low and stir till it turns to dough. Transfer this dough to a tray and knead for 5 minutes.
  
• Pinch a small portion of the dough, using rolling pin, roll a small disc. Keep the stuffing ball and cover with dough.
  
• Heat oil in heavy bottom wok, drop the cutlets carefully when it is medium hot. Deep fry till it turns golden brown. Remove on tissue.
  
• Serve these potato cutlets with tomato ketchup.
  

Notes

1. The stuffing should be bit spicy and flavorful. You can include crushed garlic, coriander powder too.
2. The water to rava ratio is 2:1. For each cup of rava, 2 cups of water is required.
3. Roll the dough well to bring smooth texture so that you roll it easily.
4. Serve them hot to enjoy the taste.