Aloor Cutlet ba Chop- Bengali Style Potato Croquettes
One of my duties as a robot mom, is to make snack for the team. A duty I have a love hate relationship with. It is going to be around for as long as my son does this activity. Today’s snack is made Aloor Cutlet, or Bengali style potato croquettes. Cooking potatoes in their jackets is common in Indian cooking. It is then used for an assortment of things – mashed into these cutlets, cubed and cooked into curries and more.
The Story of Aloor Cutlet
I love making this Aloor Cutlet when I am tired. It is foolproof and familiar without any chance of going wrong.
Here is a trick, you can add potatoes in their jackets in water and set your instant pot on pressure for 2 minutes. Allowing the pressure to release naturally will give you the perfect texture of potatoes for this dish. Another day saved by the instant pot.
More about the Potatoes
The ideal potato for a dish like this Aloor Cutlet is a basic variety like Idaho potatoes. Cook the potatoes until very soft, though not mushy.
I essentially set the instant pot to cook the potatoes, leave them overnight and use them in the morning. The feature of the instant pot that I love the most is the fact that I do not have to worry about turning it off. In fact, with all the craziness I am culling together quite a food extravaganza for the weekend. Thank goodness, for the instant pot! It certainly is helping that I do not have to babysit everything. The flavors of this dish appetizer is very basic, but it does need the roasted spice blend that is essential to certain Bengali dishes.
Well, Instant Indian is officially out tomorrow. A whole bunch of people will be actually getting my book and I hope they like what they get.
There are so many beautiful Indian cookbooks hitting the shelves this fall, I know what I will be getting for myself over the next several months. Another week looms ahead, so much wait and watch for, not the least of which is baby brother’s visit. Aadi is officially on a meal planning binge. I will share some of our creations as soon as I make them.
Another variation of this Aloor Cutlet this time with fish is the Macher Chop and a signature potato recipe from the Bengali table includes Aloor Dom.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube
Aloor Cutlet or Well Spiced Bengali Croquettes is the ultimate Bengali comfort snack. Enjoy while the fall potatoes are in season.
Ingredients
- 2 red chilies
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 2 pounds of Idaho potatoes
- 1 and 1/2 teaspoons salt or to taste
- 1 tablespoon roasted spice blend (as prepared above)
- 2 teaspoon salt or to taste
- 2 tablespoons fresh lime juice (about 1/2 lime)
- 3 tablespoons chopped cilantro
- 3/4 cup all purpose flour
- 2 cups prepared breadcrumbs
- Canolla oil (about 2 cups) for frying
Instructions
- Place the red chilies, fennel seeds, coriander seeds and cumin seeds on a skillet and roast until the spices darken and smell toasted. Grind to a powder. Store any remaining spice blend in a small air tight container.
- Place the potatoes in their jacket in water in the instant pot. Set to 2 minutes of pressure with a natural release, or 4 minutes of pressure. Release the pressure. Cool slightly. Peel and place in a mixing bowl.
- Add the roasted spice blend, half the salt and the lime juice and cilantro and mash until smooth.
- Shape into 2 inch flat cakes.
- Mix the all-purpose flour with the remaining salt and enough water to make a smooth batter.
- Spread the breadcrumbs in a large plate.
- Dip the potato cake into the flour batter and then coat well with the breadcrumbs.
- Place the coated and breaded cakes in the refrigerator for 1 hour.
- Add the oil to a frying pan and heat for 4 to 5 minutes. Add the cutlets 3 or 4 at a time and cook on medium low heat for 2 to 3 minutes on each side.
- Serve hot with ketchup.
Iftee
I made this recipe few days ago.My mother loved this.