Potato & Pea Cutlet Recipe – Spinach Besan Tikki Delight

Last Updated on 2 months by Neha Deshmukh

Potato & Pea Cutlet Recipe – Spinach Besan Tikki Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both comforting and satisfying. These Potato & Pea Cutlets – or Tikkis as we often call them – are exactly that! I first made these when I was craving something warm and flavorful on a rainy afternoon, and they’ve been a family favorite ever since. They’re crispy on the outside, soft on the inside, and packed with deliciousness. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any cutlets. They’re a delightful blend of textures and flavors. The soft, mashed potato and sweet peas are perfectly complemented by the earthy spinach and the nutty aroma of roasted gram flour. Plus, they’re surprisingly easy to make – perfect for a quick snack or even a party appetizer! They’re also a great way to sneak in some extra veggies, which is always a win, right?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 medium-large potatoes
• ½ cup green peas
• 2 cups spinach
• 4 tablespoons gram flour (besan)
• 1 green chili
• 1.5 inches ginger
• 1 teaspoon chaat masala
• 1 teaspoon dry mango powder (amchur)
• ¼ teaspoon garam masala
• Salt to taste
• 2 tablespoons oil

Ingredient Notes

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

• Besan/Gram Flour: This is key! It’s not just a binder; it adds a lovely, slightly nutty flavor and gives the cutlets a beautiful texture. Don’t skip it!
• Regional Spice Blends: Feel free to play around with the spices. Some families add a pinch of red chili powder for extra heat, or a dash of cumin for a smokier flavor.
• Potatoes: I prefer using starchy potatoes like Yukon Gold or Russet. They mash up beautifully and give the cutlets a lovely fluffy texture.
• Fresh vs. Frozen Peas: Both work great! If using frozen, just make sure to thaw them completely and pat them dry before adding them to the mixture. I often use frozen for convenience.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, pressure cook the potatoes and green peas until they’re nice and tender. You’ll need about 2-3 whistles in your pressure cooker. Once cooled, peel the potatoes and mash them well.
2. Next, quickly blanch the spinach in hot water for just a minute, then immediately plunge it into ice water. This keeps it bright green! Drain well, squeeze out any excess water, and chop it finely.
3. Now, heat a pan and roast the gram flour (besan) until it becomes fragrant and golden brown. This step is important – it removes the raw smell of the besan and adds a wonderful depth of flavor. Keep stirring to prevent burning!
4. In a large bowl, combine the mashed potatoes, peas, spinach, roasted gram flour, finely grated ginger, chopped green chili, chaat masala, amchur, garam masala, and salt.
5. Mix everything together really well with your hands – it’s the best way to ensure all the flavors are evenly distributed.
6. Now for the fun part: shaping the cutlets! Take a portion of the mixture and form it into a small patty. You can optionally press a cashew into the center of each cutlet for a little extra richness.
7. Heat oil in a pan over medium heat. Gently place the cutlets in the hot oil and fry them until they’re golden brown and crispy on both sides. Alternatively, you can bake them at 180°C (350°F) for 20-25 minutes, flipping halfway through.

Expert Tips

• Don’t overmash the potatoes! A little texture is good.
• Make sure the mixture isn’t too wet, or the cutlets will fall apart. If it is, add a little more besan.
• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy cutlets.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure the oil you use is plant-based.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as gram flour (besan) is a gluten-free flour.
• Spice Level Adjustment: My family loves a little kick, but if you prefer milder flavors, reduce the amount of green chili or omit it altogether.
• Festival Adaptations: These cutlets are perfect for festivals like Holi or Diwali. My aunt always makes a huge batch for our Diwali celebrations!

Serving Suggestions

Serve these cutlets hot off the pan (or out of the oven!) with a generous dollop of mint chutney. They’re also delicious with tamarind chutney, ketchup, or even a simple yogurt dip. A sprinkle of chaat masala on top adds an extra burst of flavor.

Storage Instructions

Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispiness. You can also freeze them for longer storage – just make sure they’re completely cooled before freezing.

FAQs

Let’s answer some common questions:

• Can I make these cutlets ahead of time? Absolutely! You can prepare the mixture and shape the cutlets a few hours in advance. Store them covered in the refrigerator and fry or bake them just before serving.
• What is the best way to prevent the cutlets from breaking apart? Make sure the mixture isn’t too wet, and handle the cutlets gently when frying or baking.
• Can I bake these instead of frying? Yes, definitely! Baking is a healthier option.
• What is Amchur and can I substitute it? Amchur is dried mango powder, and it adds a lovely tangy flavor. If you can’t find it, you can substitute it with a squeeze of lemon juice.
• What chutney goes best with these cutlets? Mint chutney is a classic pairing, but tamarind chutney or even a simple yogurt dip work beautifully too!

Enjoy these delicious Potato & Pea Cutlets! I hope they bring as much joy to your table as they do to mine. Happy cooking!