- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
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DAl / Lentils - Index
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- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Black whole urad Dal (Black Gram)
- Maa Ki Kali Dal
- Dal Makhani
- Dal Maharani (Black urad, chana Dal & kidney beans mixed)
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
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- Beans
- Rice and Pulao's - Index
-
About rice and pulao
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-
Rice and pulao's
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- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
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-
About rice and pulao
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- Meat Dishes - Index
-
Meat Dishes
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- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
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- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
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- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
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- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Potato Cutlet
Potato cutlets are another mouth watering wonderful snack made from potato. They are spicy, served hot with tamarind chutney, coriander chutney or tomato sauce (ketchup). If you have unexpected gust and you want to make something good and tasty, they are always come in mind, because they are quick and easy to make and also a great snack for parties.
Potato cutlets are made by mashing the boiled potatoes and then shaping them into rolls, and then deep fried. These cutlets are soft in the center and crunchy from outside. They can be stuffed with spicy green peas or paneer.
Potato cutlets are made by mashing the boiled potatoes and then shaping them into rolls, and then deep fried. These cutlets are soft in the center and crunchy from outside. They can be stuffed with spicy green peas or paneer.
Ingredients:
4 Medium potatoes
4 Slice of white bread (More if needed)
1 Tablespoon fresh grated ginger
2 Medium green chilies – fine chopped
1 Small onion – fine chopped
½ Teaspoon red chili powder
1 Teaspoon salt or to your taste
2 To 3 cups of vegetable oil for frying
Cooking measurement conversion
Measurement converter
4 Medium potatoes
4 Slice of white bread (More if needed)
1 Tablespoon fresh grated ginger
2 Medium green chilies – fine chopped
1 Small onion – fine chopped
½ Teaspoon red chili powder
1 Teaspoon salt or to your taste
2 To 3 cups of vegetable oil for frying
Cooking measurement conversion
Measurement converter
Directions:
1. Add potato in a pressure cooker or a in a pot and add water. Place the lid on
pressure cooker and close the cooker. Let the potatoes boil.
1. Add potato in a pressure cooker or a in a pot and add water. Place the lid on
pressure cooker and close the cooker. Let the potatoes boil.
2. Once the pressure of cooker goes down open the cooker and check boiled
potatoes by inserting a knife or fork in the center, it should go in easily all the
way to the center without any efforts, it means the Potatoes are done.
3. In a strainer pour the water out and let the potatoes cool down.
potatoes by inserting a knife or fork in the center, it should go in easily all the
way to the center without any efforts, it means the Potatoes are done.
3. In a strainer pour the water out and let the potatoes cool down.
4. Once potatoes cool down peel the skin out.
5. With a potato shredder shred boiled potato. You could also mash the potatoes
with a fork or potato masher, but by shredding potatoes come out smooth
without any small pieces.
5. With a potato shredder shred boiled potato. You could also mash the potatoes
with a fork or potato masher, but by shredding potatoes come out smooth
without any small pieces.
6. With the knife cut the edges out of the bread slices and make crumbs by
mashing between your palms or picking small pieces from the bread.
mashing between your palms or picking small pieces from the bread.
7. In the mash potatoes add chopped green chilies, grated ginger, chopped onions,
chopped coriander leaves, red chili powder and salt and mix them well.
chopped coriander leaves, red chili powder and salt and mix them well.
8. Sprinkle little water over bread crumbs and mash the bread.
9. Add mashed bread crumbs in potato mix.
10. Grease your hands.
11. Take some potato mix in your hand.
11. Take some potato mix in your hand.
12. Roll the potato mix in your palm and make a small ball then lightly press
the ball and flatten to make a potato patty or make a small cylindrical roll.
Repeat until all the rolls are made.
the ball and flatten to make a potato patty or make a small cylindrical roll.
Repeat until all the rolls are made.
13. Heat 2 to 3 cups of oil in frying pan or a kadhi, for 5 to 6 minutes keep the
heat to high then turn it to medium high, so that oil heats up quickly, in
7 to 8 minutes oil will heat up then turn the heat down to medium. The correct
temperature is important.
heat to high then turn it to medium high, so that oil heats up quickly, in
7 to 8 minutes oil will heat up then turn the heat down to medium. The correct
temperature is important.
14. To test the oil to see if it is ready, drop a little piece of potato mix, if it rises
immediately to the surface and sizzles, the temperature is correct, if it get
brown quickly it means it is too hot then turn the heat down, if it is sink to
bottom and do not simmer it means it is not hot enough, and the cutlet will
absorb too much oil and remain greasy, Adjust the heat accordingly.
15. When the oil becomes medium hot, then take stuffed rolls one after another
and gently drop them into hot oil. Do not overcrowd the pan. Add 3 to 4
cutlets depending on the size of the pan. The oil has to be moderately hot.
If the oil is not hot enough, potato cutlets will break. If the oil is very hot,
then they quickly and unevenly with uncooked insides.
immediately to the surface and sizzles, the temperature is correct, if it get
brown quickly it means it is too hot then turn the heat down, if it is sink to
bottom and do not simmer it means it is not hot enough, and the cutlet will
absorb too much oil and remain greasy, Adjust the heat accordingly.
15. When the oil becomes medium hot, then take stuffed rolls one after another
and gently drop them into hot oil. Do not overcrowd the pan. Add 3 to 4
cutlets depending on the size of the pan. The oil has to be moderately hot.
If the oil is not hot enough, potato cutlets will break. If the oil is very hot,
then they quickly and unevenly with uncooked insides.
16. Let the rolls fry, while flickering the oil over rolls. With the slotted spoon turn
the rolls around and let them fry. Keep flipping the rolls upside down for
4 to 5 minutes or until they become golden brown. Keep the heat on medium.
the rolls around and let them fry. Keep flipping the rolls upside down for
4 to 5 minutes or until they become golden brown. Keep the heat on medium.
17. Once cutlets become golden brown with the slotted spoon take them out from
the oil and place them on the plate over paper towel so that excess oil is
absorbed. Turn the heat down.
the oil and place them on the plate over paper towel so that excess oil is
absorbed. Turn the heat down.
18. Once you take all the cutlets out of the oil, turn the heat down to low,
because oil is hot and if you drop other batch of cutlets in the oil they will
fried quickly from outside.
19. Drop another batch of cutlets in the oil, and then raise the heat up to medium.
Repeat the process until all the cutlets are fried.
20. Serve potato cutlets hot with coriander chutney or tomato ketchup.
because oil is hot and if you drop other batch of cutlets in the oil they will
fried quickly from outside.
19. Drop another batch of cutlets in the oil, and then raise the heat up to medium.
Repeat the process until all the cutlets are fried.
20. Serve potato cutlets hot with coriander chutney or tomato ketchup.
Tips:
1. Boil the potatoes then take them out from hot water let them cool down then peel them, that way potatoes will not absorb the water and they will become sticky after mashing which is good when making the cutlets.
2. If you wish you can roll the cutlets in bread crumbs before frying.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
1. Boil the potatoes then take them out from hot water let them cool down then peel them, that way potatoes will not absorb the water and they will become sticky after mashing which is good when making the cutlets.
2. If you wish you can roll the cutlets in bread crumbs before frying.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Aloo tikki (Potato patties) Hariyalli tikki or kebabs
(Potato with spinach patties)
Aloo pakora (Potato fritters) Potato paneer tots
Vegetables cutlets Roasted cauliflower
Sabudana aloo vada Mathri (Crispy, salty crackers)
(Tapioca with potato cutlets)
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