Potato & Bread Cutlet Recipe – Kasuri Methi Indian Snack

Last Updated on 4 months by Neha Deshmukh

Potato & Bread Cutlet Recipe – Kasuri Methi Indian Snack

Introduction

Oh, cutlets! They’re just the perfect snack, aren’t they? Crispy on the outside, soft and flavorful on the inside… I remember making these for the first time when my little cousin visited, and he absolutely devoured them. This potato and bread cutlet recipe is a family favorite, and I’m so excited to share it with you. It’s packed with flavor thanks to a little secret ingredient – kasuri methi – and it’s surprisingly easy to make. Get ready for a delicious, comforting snack that everyone will love!

Why You’ll Love This Recipe

This isn’t your average cutlet. It’s a delightful blend of textures and tastes. The bread gives it a lovely, slightly chewy bite, while the mashed potato keeps it wonderfully soft. Plus, the kasuri methi adds a unique, earthy aroma that takes it to another level. It’s a fantastic way to use up leftover bread and potatoes, and it’s ready in under 30 minutes!

Ingredients

Here’s what you’ll need to whip up these tasty cutlets:

• 4 whole wheat bread slices (about 100g)
• 1 large potato (boiled and mashed – about 200g)
• 1 onion (finely chopped – about 80g)
• ½ cup coriander leaves (chopped – about 25g)
• ½ teaspoon kasuri methi (dried fenugreek leaves – about 2g)
• 1 teaspoon ginger-green chili paste (about 5g)
• ¼ teaspoon coriander powder (about 1g)
• 1 pinch amchur powder (dry mango powder – about 0.5g)
• 1 tablespoon roasted peanut powder (about 10g)
• ½ tablespoon corn flour (about 7g)
• 1 tablespoon grated cheese (about 10g)
• 1 tablespoon yogurt (about 15ml)
• Salt to taste
• As needed oil (for shallow frying)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Kasuri Methi: Don’t skip this! It’s what gives these cutlets their signature flavor. Rub it between your palms before adding it to release its aroma.
• Whole Wheat Bread: I prefer whole wheat for a bit more texture and nutrition, but you can definitely use white bread if that’s what you have.
• Spice Levels: Feel free to adjust the ginger-green chili paste to your liking. If you prefer a milder flavor, use less chili or omit it altogether. Some families in Rajasthan love to add a pinch of red chili powder too!
• Peanut Powder: Roasting the peanuts before grinding them really enhances the flavor. You can buy pre-roasted peanuts or roast them yourself in a dry pan for a few minutes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s soften up the bread. Dip the bread slices in 1 tablespoon of yogurt for about 2 minutes. This helps them bind better. Then, crush them up nicely – you can use your hands or a rolling pin.
2. In a large bowl, combine the crushed bread, mashed potato, chopped onion, coriander leaves, kasuri methi, ginger-green chili paste, coriander powder, amchur powder, peanut powder, corn flour, grated cheese, and salt.
3. Now, get your hands in there and mix everything really well! You want a mixture that holds together when you squeeze it.
4. Shape the mixture into flat, round cutlets. About 2-3 inches in diameter is perfect.
5. Heat oil on a tava (griddle) or in a frying pan over medium heat. Place the cutlets on the hot oil and shallow fry them until they’re golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
6. Once they’re golden brown, remove them from the tava and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overcrowd the tava. Fry the cutlets in batches to ensure they get crispy.
• If the mixture feels too wet, add a little more corn flour, one teaspoon at a time.
• For extra flavor, you can add a sprinkle of chaat masala to the cutlets after frying.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply skip the cheese and use a plant-based yogurt.
• Gluten-Free Adaptation: Use gluten-free bread slices. They might be a little more delicate, so handle them gently.
• Spice Level Adjustments: My friend Priya loves to add a pinch of cayenne pepper for an extra kick!
• Street Food Style Variation: My grandmother used to add a little finely chopped green mango to the mixture for a tangy twist – just like the cutlets you find on the streets of Delhi!

Serving Suggestions

These cutlets are amazing on their own, but they’re even better with a dipping sauce.

• Tomato ketchup is a classic, of course!
• Mint-coriander chutney is a fantastic option for a fresh, vibrant flavor.
• A dollop of plain yogurt with a sprinkle of cumin powder is also delicious.
• Serve them with a side of sliced onions and a squeeze of lemon juice for a truly authentic experience.

Storage Instructions

• Leftover Cooked Cutlets: Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispiness.
• Uncooked Mixture: You can prepare the cutlet mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the cutlets just before frying.

FAQs

• What type of oil is best for frying these cutlets? You can use any neutral-flavored oil like sunflower oil, vegetable oil, or canola oil.
• Can I make these cutlets ahead of time? Yes, you can prepare the mixture and shape the cutlets ahead of time. Store them covered in the refrigerator and fry them just before serving.
• Can I bake these cutlets instead of frying? Absolutely! Preheat your oven to 180°C (350°F). Place the cutlets on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried cutlets, but they’ll still be delicious.
• What can I serve with these cutlets besides ketchup? Mint chutney, tamarind chutney, or even a simple raita (yogurt dip) are all great options.
• How do I get the cutlets to hold their shape while frying? Make sure the mixture isn’t too wet. If it is, add a little more corn flour. Also, handle the cutlets gently when placing them in the hot oil.