Скачать или смотреть Viral tasty potato cutlet at home| Crispy & crunchy aloo tikki bites at post breakfast with ketchup

This crispy and super crunchy potato cutlet are popular Indian snacks served at evening or at post breakfast. It’s super crispy on the outside, soft and fluffy on the inside, this easy aloo tikki recipe is the ultimate snack at coffee or tea time . Try this viral recipe and see why everyone is obsessed. Don't forget to like and subscribe for more amazing recipes. It’s been prepared in very easy and simple way.

Ingredients-
For the cutlet mixture:
2 medium boiled potatoes, mashed
1/4 cup finely chopped onion
2 tsp finely chopped green chilies
2 tbsp finely chopped coriander leaves
1/2 tsp cumin powder or chaat masala
1/2 ground suji powder
1/2 tsp red chili powder
Salt to taste
Optional: 1/2 cup boiled sweet corn or peas, 1/2 cup grated cheese
1 pack of instant noodles (seasoning packet reserved)
For coating and frying:
1/4 cup all-purpose flour (maida)
1/2 cup water
The remaining crushed, uncooked instant noodles
Oil for deep-frying
Instructions-
In a large bowl, combine the mashed boiled potatoes(you can sauté the mashed potatoes as optional if required or else skip), finely chopped onion, green chilies, coriander leaves, green peas, sweet corn, capsicum and spices as -salt to taste, jeera dhaniya powder, red chilli powder, origano, black pepper salt, chilli flakes and add grated cheese as optional. Now mix well until everything is evenly combined into a smooth dough as shown in the video. Now cook the hakka noodles then drain the water and let them cool. Once cooled roughly chop the noodles and deep fry the noodles and keep it aside. Now grease your palms with a little oil and divide the mixture into equal portions. Shape each portion into a flat round, oval cutlet shape as shown in the video.In a separate bowl whisk together the cornflour and water to make a smooth lump-free slurry (batter). Dip each shaped cutlet into the flour then roll immediately both side of the cutlet in fried ,crushed and uncooked noodles pressing gently so the noodles adhere to all sides.Heat oil in a deep pan or kadhai over medium heat. Carefully place a few cutlets at a time into the hot oil. Fry until they are golden brown and crispy on all sides flipping occasionally. Drain the fried cutlets on a paper towel to absorb excess oil. Serve hot with tomato ketchup or a mint chutney. I loved having in my post breakfast with ginger milk tea. You guys can also try preparing this crispy aloo tikki bites or potato cutlet and enjoy with your family in your evening snacks or at post breakfast. Let me know visiting comment section and kindly share , follow, support . I will love hearing you guys and keep watching my channel for my next video.