Aloo Keema Cutlet is a Hyderabadi speciality and a great snack during Ifthar time too. These are potato patties stuffed with a mutton mince filling. These cutlets are shallow fried and not difficult to make.
The mashed potato mixture and the mutton mince filling can be made in advance and kept refrigerated too. So this can be then made quickly whenever you need. It makes for a filling evening snack too and a great party starter as well.
I have kept the recipe mildly spicy, but you can always adjust the quantity of chillies to suit your taste.
Aloo Keema Cutlet
Course: SnacksCuisine: IndianDifficulty: Moderate4
servings30
minutes40
minutesAn easy to make cutlets using potatoes and mutton mince!
Ingredients
- For the filling
Oil
Onion – 1, chopped
Ginger – 1 inch piece, chopped
Garlic cloves – 5, chopped
Green Chilli – 1, chopped
Salt – ¾ tsp (adjust as per taste)
Red Chilli Powder – 1 tsp
Turmeric Powder – ½ tsp
Garam Masala Powder – ½ tsp
Mutton Mince – 250 gms
Pepper Powder – ¼ tsp
Coriander Leaves – 1 bunch, chopped
- For the covering
Potatoes – 5 medium size, boiled and mashed
Salt – ¾ tsp (adjust as per taste)
Pepper Powder – ½ tsp
Mint Leaves – 1/2 bunch, chopped
Coriander Leaves – 1/2 bunch, chopped
Green Chilli – 1, finely chopped
Lemon Juice – from ½ of a lemon
- For frying
Egg – 1, whisked
Salt and Pepper to taste
Oil for frying
Directions
- In a kadai, add a little oil.
- Once oil is hot, add the chopped onions, ginger, garlic, green chilli and salt and saute till the onions are translucent.
- Next, add the chilli powder, turmeric powder and garam masala powder and saute till the raw smell of the spices is no longer there.
- To this, add the mutton mince and fry till the mutton is cooked through. Keep stirring in between so that the mutton mince doesn’t stick to your pan.
- Next, add the pepper powder and coriander leaves and mix well. Turn off the heat and keep it aside.
- In a bowl, add the potatoes along with the salt, pepper powder, mint leaves, coriander leaves, green chilli and lemon and mix well.
- Make a medium size ball using the potato mix and flatten it on your palm.
- Keep a small portion of the filling in the centre and bring together the potato mix around the filling and make a ball again.
- Slightly flatten this and keep it aside. Repeat this process for the remaining potato filling.
- Heat oil in a frying pan. Once the oil is hot, dip each potato cutlet in the whisked egg and add it in the frying pan.
- Cook it on both sides till it has a golden brown color.
- Serve hot with chutney or ketchup.
