My family likes the combo of potato and peas very much. Aloo mutter patty or tikka is a famous snack in north India and popular in other cities also. Potato is boiled, mashed, mixed with spices, rolled and fried or shallow fried. I prefer shallow frying to reduce oil intake. This yummy dish is a favorite dish of youngsters and this patties can be stuffed in burgers or in bread slices. Nice snack to serve in parties.
Peas is known as Mutter in Hindi and as Pattani in Tamil. Potato is known as Aloo in Hindi and as Urulai Kizhangu in Tamil.
- Potato medium size – 12 to 15 no
- Green peas – ½ cup (I used frozen peas)
- Bread slices – 2 to 3 no
- Onion chopped – 1 no
- Green chilli chopped – 2 no
- Ginger chopped –½ tea spoon
- Garlic chopped – ½ tea spoon
- Red chilli powder – 1 tea spoon
- Turmeric powder – ¼ tea spoon
- Coriander powder – 1½ tea spoon
- Garam masala powder – ½ tea spoon
- Cumin powder –½ tea spoon
- Corn flour – 1 table spoon
- Dry mango powder – generous pinch
- Mint leaves chopped – few
- Salt – as per taste
- Oil – for seasoning and to shallow fry the cutlets
- Wash, boil, peel and mash potatoes; cut bread slices into pieces, put it in a mixi jar and just run the mixer for few seconds; now the bread is powdered well; mix this with the mashed potato.
- Boil peas with a pinch of salt and keep aside.
- Heat a pan with one teaspoon of oil; add chopped onion, green chilli, ginger, mint, garlic and fry for a while; then add all dry spices, salt and mix well.
- Now add boiled peas and mix; add mashed potato, bread powder and mix well.
- Fry for few seconds and switch off gas.
- Cool potato-peas mix; take small amount and shape it like a thick disc (or any convenient shape); dust it with corn flour on both sides and put it in a greased hot skillet; cook both sides and sprinkle some oil in between.
- Remove when the cutlet is cooked both sides.
- Serve hot with green chutney and tomato sauce.
- Here is the cutaway section of a Peas Potato Cutlet (Aloo Mutter Patty).
- Bread crumbs help to absorb moisture in the cutlet.