Potatoes and Cheese is a combination that can never go wrong. Try these scrumptious cutlets which can be served for breakfast or evening snacks.
Innovation never ends in a kitchen especially when you are a “Mother”. Life so much revolves around kids that your food is a mere reflection of it 😀 You try your hard best to make every meal healthy, disguise every vegetable and yet make the end product look appetizing. That’s what mothers are. My life is pretty much the same, altering food to make it look like a feast for the little one.
These are regular aloo tikki cutlets and the twist I have given is the pizza cheese filling. The melting cheese in the hot cutlets made the kiddo excited and he was more than happy to eat it even at school 🙂 The taste was awesome and the cutlets just melted in the mouth like cheese 😀 The next time I would try using some vegetables too. So until the next experiment here goes the aloo tikki cheese cutlets recipe……………..
makes about 12 medium cutlets
- 5 medium Potatoes, boiled and mashed
- 1/4th cup of Grated Pizza Cheese/Mozzarella
- 1 tsp Red Chilli Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Jeera Powder
- 1/4th tsp Chat Masala
- 1 1/2 tsp Lemon Juice
- Breadcrumbs from 2 slices of bread
- Salt to Taste
- Oil for shallow fry
- In a big bowl, mash the boiled potatoes and add red chilli powder, garam masala, jeera/cumin powder,chat masala, lemon juice and salt.
- Combine everything together to form a fairly stiff ball.
- Refrigerate for an hour.
- Make medium sized balls and flatten them making a well shape to add the filling.
- Place a tablespoon of grated pizza cheese and close the mixture well shaping it into a ball and then flatting it into a cutlet.
- Make sure there are no cracks, else the cheese will ooze out.
- Roll the cutlets in the breadcrumbs well making sure its coated all along.
- Repeat the same for all the cutlets and keep them ready.
- Until this step , the cutlets can be made in advance and stored in the refridgerator until use.
- Heat a non-stick pan and drizzle some oil.
- Place the cutlet and shallow fry until golden brown on both side.
- Serve them hot with ketchup.
- Note – The potatoes should not retain much water, else the mixture will turn soggy and you will not be able to shape them.
- If you feel that the mixture is very soft and not manageable , then add a few tablespoons of breadcrumbs and mix well. The bread will help to soak the moisture.
- This can be deep fried as well. In which case , make a thin paste of cornflour or all purpose flour and dip the cutlet in the paste before rolling in the breadcrumbs. Else the potatoes will stick to the bottom and the cheese will ooze out as well.
- Another variation would to use paneer and coriander or mint filling instead of cheese.
- These cutlets can be eaten for breakfast . They can be served inbetween toasted breadslices and some ketchup (which was the way I made them, but havn’t clicked the photo).