Dads Fav Stuffed Aaloo Cutlets
From atariq123 16 years ago
- 40 minutes to make
- Serves 16
I remember making these for my dad although he never liked potatoes but always loved these, and asked for these when his friends esp. uncle Farooqui visited. Love ya dad!
Ingredients
- Potato paste shopping list
- 2 lbs red potatoes shopping list
- 1 cup finely chopped green onions shopping list
- 1 tbsp finely chopped mint leaves shopping list
- 1 tsp galic paste shopping list
- 1 tsp salt or to taste shopping list
- 1 tsp balck pepper pwder shopping list
- 1 tsp white vineger shopping list
- Filling shopping list
- 1 lb ground beef/ chicken or goat meat shopping list
- 1 medium onion finely chopped shopping list
- 1 large tomato shopping list
- 1 tsp garlic paste shopping list
- 2 tbsp oil shopping list
- salt to taste shopping list
- 1 tsp red chilli powder shopping list
- 1 tsp ground coriander powder shopping list
- 2 cups water (omit if using ground chicken) shopping list
- 1 egg shopping list
- 2 cups dried bread crumbs (I use crushed sweet rusks, but adding a tsp of brown suger and a little salt to plain bread crumbs yields the same effect). shopping list
How to make it
- Start with the filling first if you are using beef or goat meat. Add oil to a pan and fry onions until tender, add finely chopped tomato and fry for 5 minutes.
- Add garlic paste fry for a minute and then add the ground meat and the rest of the filling ingredients, fry until meat is browned. If you are using chicken the filling is ready.
- If using beef/ goat meat add 2cups water and let simmer for half an hour or until the meat is tender and the water has evaporated thoroughly.
- While the meat cooks boil potatoes with garlic and salt added and while still hot add green onions, mint leaves, vineger and balck pepper.
- Let cool both the potato paste and filling. Take a spoonful of potato paste make into a small patty add a spoonful of filling and top off with another potato patty, form into square or rectangular shapes.
- Beat egg, coat the cutlets in egg first and then bread (or rusk) crumbs and fry in a shallow pan until browned. Serve hot with ketchup or chutneys.
- These cutlets can be frozen for up to a month.
People Who Like This Dish 2
- missymina Nowhere, Us
- jimrug1 Peoria, IL
- angieaugusta Adelaide, Australia
- lunasea Orlando, FL
- mumtazcatering Gauteng, ZA
- atariq123 Rochester Hills, MI
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The Rating
Reviewed by 4 people-
As salaam mu alaikum Amna,thanks for sharing your wonderful recipe will try it in Ramadaan INSHAALLAH!!!!
gets a 5+..............:]
Mumtaz
mumtazcatering
in Gauteng loved it
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I love these cutlets and now, thanks to you, I can make them myself. I love the goat meat in these (as that is the variety I've had) and will have to check to see if I can get some locally. Thanks for another great recipe, Atariq m'dear! :)
lunasea
in Orlando loved it
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yummmmmmmyyyyyyyyyyyyy............
angieaugusta
in Adelaide loved it
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