Recipe Picture


Potato Chop or Cutlet or Veggie Burger - 2
Aloo Tikki - 2

Geeta Gupta

This is my sister in-law's recipe. She is a great cook and loves feeding people! Serves 5-6. - Mamta

Like this recipe on Facebook 


500 gm. potatoes
3-large or 8 small slices of white bread (small bread if you live in the West)
2 dessert spoons full of fine corn flour, the kind used for making custard.
100 gm. peas, fresh or frozen. Or finely grated cabbage or finely grated paneer (optional)
3-4 green chillies, finely chopped
1 inch piece of ginger
1 medium onion, peeled and grated (optional)
2-3 cloves of garlic ( very optional)
1-1 1/2 tsp. Garam Masala, adjusted to taste
1 tsp. Chat Masala, adjust to taste
Salt to taste
A handful of fresh coriander leaves.
Oil for deep frying


1.Boil or microwave potatoes (boiled are better)
2.Soak bread in water for a few minutes, squeeze water out, mash and keep aside.
3.If using fresh peas, boil them in a cup of water until tender. Drain.
4.Grate onion, garlic and ginger. You can do this quickly in a food processor.
5.Cool potatoes and mash by hand or a potato masher. Do not do this in a food processor or potatoes will become too slimy, impossible to handle!
6.Place all ingredients in a bowl and mix well.
7.Divide into golf ball size portions (size depends on your choice) with greased ufingers.
8.Roll them into balls first and then flatten each into burger shapes or flat pear shapes. You can make them up to this stage and freeze, separated with a wax paper or foil.
9.Deep fry in medium hot oil until crisp and brown.
10.Serve immediately with Green Mango Chutney and Imli/Tamarind Chutney.
11.For crisper cutlets, add 100 gm. of Arrowroot (ara-root in Hindi) powder to the cutlet mix.


Always test fry one cutlet first. Some potato varieties are very friable and break into a thousand pieces when put in oil. By test frying one, you will loose only one cutlet. If this happens, you can add either 1 beaten egg or a couple of tablespoons of besan/gram flour to the potato mix and start again. Before frying more chops, you must strain the oil to remove any broken potato pieces floating in it. You can pick these pieces from the oil by using a small tea strainer.
Cutlets can be shallow fried on a 'tava'/griddle or a frying pan as well. Fry until brown and crisp on both sides.

To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.

If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.

Like Mamta's Kitchen on Facebook