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Preparation Time : 35 minutes

Cooking Time : 10 minutes

Serving : 10 members


I use to hate cutlets when I was a kid . Every time my mom used to force n feed me . Results I would throw up . I was so dame skinny n thin Then ( hope I am now ….. ) , mom just added beet roots along with potato once for the cutlet . It was pink in colour . The colour sure did attract me a lot . I tried one and that is how I started eating cutlets .


Potato 1/2 kg ( boiled , peeled and mashed )
chicken 200 gm (boneless )
Turmeric powder 1/4 tea spoon
onion 3 chopped
garam masala powder1/4 tea spoon
green chillies4 crushed
ginger garlic paste 1/2 tea spoon
chilli flakes1 tea spoon
coriander leaves 2 table spoon chopped
mint leaves 1 table spoon chopped
pepper and salt to taste
lime juice 1/2 lime
egg 1 beaten with salt and pepper to taste
bread crumbs 2 cups
oil2 table spoons and to shallow fry


  1. Boil chicken with turmeric powder , ginger garlic paste and salt to taste . Cook till dry n shared the chicken .
  2. Heat 2 tablespoons of oil in a non stick kadai . Add onions and green chillies and fry to translucent .
  3. Add all the other ingredients one by one except for egg , bread crumbs , lime and oil to shallow fry . Saute till all the flavors infuse together .
  4. Remove from flame add lime juice . Mix well taste and adjust and cool .Make equal round balls of the potato mixture , dip in beaten egg . Then roll over in the bread crumbs.
  5. Place each ball on a flat surface and flatten with palms to get a four inch patty , dusting with bread crumbs.
  6. Heat oil and shallow fry the cutlets on both sides for 2 minutes on each side to golden brown in color .
  7. Drain and serve hot with tomato ketchup .