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Stuffed Aloo Cutlets - Potato Cutlets

Aloo Cutlets, also known as Potato Cutlets are a spice mashed potato, stuffed with ground meat for a surprise. Breaded in flour, egg and occasionally breadcrumbs, these delicious cutlets are a true treat with minimal ingredients.

My dads absolute favorite kebab and one that always reminds me of the blessed month of Ramadan. Here's my take on a classic all ages enjoy!

Ingredients: Makes 8

  • 4 Large Potatoes

  • 2 cups Water

  • 1/2 tsp Red Chili Powder

  • 1/4 tsp Turmeric

  • 1/4 tsp Cumin Powder

  • 1/4 tsp Coriander Powder

  • 1/4 tsp Chaat Masala

  • 1 tbsp Garlic/Ginger Paste

  • Salt (to taste)

  • 1/2 Lemon Juiced


  • 1/2 c. Flour

  • 1 Egg

  • 1 tbsp Water

  • 1 cup Breadcrumbs


  1. Peel and halve potatoes.

  2. Add potatoes to a pot with 2 cups of water and boil until tender.

  3. Drain the potatoes once tender and mash using a rice masher or potato masher.

  4. Now add your spices, garlic ginger paste and lemon juice.

  5. Give it all a good mix until all the spices absorb into the mashed potatoes.

  6. With the help of an ice cream scoop get even potato balls.

  7. Pat the scooped spiced potato mixer and add a tbsp of the samosa filling into the center of the flattened cutlet. (Samosa Filling recipe can be found here)

  8. Now cover the samosa filling like a pocket surprise in the potato cutlet.

  9. Shape to form the potato stuffed cutlet into a pattie shape.

  10. Using a little oil on your hands if the potato mixer sticks to your hands.

  11. Place the assembled cutlets on a parchment lined baking sheet.

  12. Now place in the freezer for 10 mins to cool and solidify.

  13. Meanwhile get your breading station ready by whisking your egg and 1 tbsp water in a bowl.

  14. In another bowl add your flour and your final bowl add breadcrumbs.

  15. Bread your cooled and firmed cutlets by dipping in flour first, then egg, finally in breadcrumbs.

  16. Place your breaded cutlets back in the freezer for another 10 mins to allow the breading to absorb and stick to potatoes.

  17. Remove from freezer and pan fry the cutlets on both sides until golden brown.

  18. Enjoy with my Tamarind Date Chutney, Avocado Cilantro Chutney, or Raita.


  1. Cutlets can be assembled and frozen for up to a week.

  2. Cutlets can be assembled and refrigerated for up to 3 days.

  3. Cutlets don’t have to be breaded in breadcrumbs if desired. Just dip in flour, egg, then pan fry.

  4. Cutlets may be baked by spraying liberally with oil and baking at 400’F for 20 to 25 mins, flipping halfway or until golden and crispy on both sides.

  5. Placing the shaped cutlets in the freezer through the assembly process ensures the cutlet to hold its shape and allow for easy handling while pan frying.

  6. If you don’t have Chaat Masala you may use Tajin seasoning salt or Chili Lime Seasoning from Trader Joe’s.

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