How to make Potato Cutlet

Potato cutlet recipe

Potato cutlet or aloo cutlet is a very famous Indian eastern dish. This street food is very easy to prepare. If you’re looking for a quick snack to serve among your guests this Potato cutlet recipe we’ll do the trick half an hour. Follow along with the recipe you’ll make it in no time.




Prep time

10 minutes

Cooking time

30 minutes


200 kcal

This Potato cutlet is very easy to make, let’s see what ingredients we’ll need.

Ingredients for Potato Cutlet Recipe:

  • 3-4 potatoes
  • 2 tablespoon coriander leaves
  • ½ tablespoon chili flakes
  • ½ tablespoon oregano
  • ½ tablespoon black pepper powder
  • ½ tablespoon salt
  • 3 tablespoon mozzarella cheese
  • 2 tablespoon cornflour
  • Vermicelli
  • Oil
  • water
  • salt

Directions to Make Potato Cutlet:

Take 3-4 potatoes or depends on the serving of the dish.

take some potatoes

Cut the potatoes in your desire shapes.

Cut the potatoes

Take a pan add some water and boil the potatoes.

Boil potatoes
  • After boiling cool down for 5-6 minutes.
  • Peel the potato skin.
Peel the potatoes skin

Take a bowl and mash the potatoes.

Mash the potatoes

Now add 2 tablespoon coriander leaves.

Add coriander leaves
  • Add ½ tablespoon chili flakes.
  • Add ½ tablespoon oregano.
  • Add ½ tablespoon salt.
  • Add½ tablespoon black pepper powder.
  • Add 3 tablespoons of mozzarella cheese.
Add mozzarella cheese

Add 2 tablespoons cornflour.

Add cornflour
  • Now add some water and mix well.
  • Take some of the mixture and press and make a triangle shape.
Press and make a triangle shape
  • Now cut into your desired shapes, here we’ll make a triangle shape.
  • On a plate take some vermicelli and break into small pieces. keep it aside for now.
take some vermicelli
  • Take a bowl, add 4 tablespoons cornflour and ½ tablespoon black pepper powder.
  • Add salt according to your taste.
  • Add a cup of water to the mixture and mix well with a spoon.
  • Now we’ll dip our triangle-shaped potato cutlet into a cornflour mixture.
Coated with vermicelli
  • Next, we’ll coat our cornflour-dipped potato cutlet with Vermicelli.
  • Now Keep our potato cutlet in the fridge for 10 min.
  • Take a pan, add mustard oil add potato cutlet one by one.
Fry in medium heated oil

Fry in medium heated oil till it turns golden brown.

Fry until golden brown

Now our potato cutlet snack is ready to serve with some Ketchup!

Also, Follow these Delicious Veg Recipes:
Potato Pancakes Recipe with Cheese
Simple Indian Mushroom Recipes
Gujarati Khaman Dhokla Recipe
Paneer Tikka Masala Recipe

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