Aloo methi tikki, a delicious appetizer recipe made with potatoes and fresh methi leaves. A no onion, no garlic recipe. A quick and easy appetizer recipe, makes a lovely snack with a cup of tea.
How to make Aloo methi cutlet | Cutlet with fresh methi leaves | Appetizer with Fresh greens | Easy aloo methi recipe | How to make crispy cutlet | No onion No Garlic cutlet recipe | Quick and easy party appetizer | Quick and easy cutlet recipe | Sattvic tikki recipe | No Onion No Garlic Recipe
Potato : Our Family Favorite
The humble potatoes are always looked upon like a villain. Ask anyone who is calorie conscious, they would immediately say they avoid potatoes. Potatoes are actually a healthy starch but most abused in Indian cooking. So with dense protein meals , potatoes can be had if you are not having roti or rice.
Potatoes in any form is always a hit at home. In fact, I jocularly say Potato is our family vegetable. When there is a family song, family food, why can't there be a family vegetable? Any day, you walk-in to my in-laws house, there is a good chance of finding potato subzi or a potato podimas in the lunch menu.
Both my kids are not alien to this potato love. In fact, my elder one is happy to have potato curry everyday in his lunch.
Quick & Easy Appetizers
Potatoes make a great option for quick and easy appetizers. They easily help the ingredients to bind well, giving them good shape and volume as well.
For quite sometime while in primary school, my elder fella would take only potato tikki for his school lunch box. The same liking turned into potatoes in sandwiches and breads. This Cheesy bread cup and cheesy potato spring rolls were his favorites too.
If you too have a potato loving child, then you should check this Aloo bonda, a super hit snack anytime, serve it with some hot chai, it would be perfect for wintery evening with friends.
Plan your Evening Tea with these Crunchy Pakoras
Ingredients for Fresh Methi Leaves Cutlet
- Main ingredients : Potatoes and fresh methi greens.
- Spices : I have used green chilies, fresh ginger, curry leaves and coriander leaves along with turmeric powder and garam masala powder.
- Flour : I have used a mix of besan and rice flour to absorb the moisture in the flour and to add crisp texture to the cutlet.
- Coating : I have used jowar flakes to coat the cutlets. You can substitute this with breadcrumbs too.
How to make Aloo Methi Cutlet
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Wash, peel and cook potatoes until soft. Wash, clean the methi leaves. Chop roughly.
- In a wide bowl, mash potatoes, add chopped methi leaves.
- To this add chilies, grated ginger, garam masala, salt, and turmeric powder. Mix well.
- To this mixture now add besan and rice flour along with torn curry leaves and coriander leaves.
- Mix well together and divide the mixture into 20 portions.
- Flat each portion into a thick disc, roll in millet flakes or breadcrumbs.
- Pan fry them in batches on stove top or air fry them
- Serve them warm with ketchup.
Aloo Methi Cutlet | Crispy Aloo Methi Tikki Recipe | No Onion No Garlic
- 750 gram potatoes 2 large potates
- 250 grams fresh methi leaves | Fenugreek leaves 3 bunches of fresh methi leaves
- 5 green chilies finely chopped
- an inch of ginger peeled and grated
- 1 teaspoon coriander seeds crushed
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ¼ cup besan/chickpea flour/gram flour
- 3 tablespoon rice flour
- ½ cup jowar millet flakes, powdered or breadcrumbs
- 1 teaspoon salt or to taste
- 2 sprig curry leaves
- 2 tablespoon coriander leaves
- ¼ cup cold pressed groundnut oil or any vegetable oil for pan frying
- Wash and cook potatoes soft. I normally use the microwave to cook the potatoes, you can do them on stove in an open pan or pressure cook them
- To cook potatoes in microwave, i wash and chop them into cubes. Can be peeled at this time or after they are cooked. Microwave cook @ high for 12-15 minutes or until they are fork tender. Take them out, let it cool completely.
- To prep the methi leaves, chop an inch above the root part. Look and pick any yellowed or soggy leaves. Wash the methi leaves. Let it sit in the colander for 2 minutes to drain. Chop them roughly.
- Chop green chilies and ginger fine. Crush the coriander seeds in a mortar pestle and keep it ready.
Lets make the Cutlet
- In a wide bowl. take cooked potatoes. Using a masher or with fork or your hands, mash them well.
- To this mashed potatoes, now add chopped fresh methi leaves. Add chopped green chilies, grated ginger, turmeric powder, salt and crushed coriander seeds
- Mix the above well. I use my hands to mix. To this green mixture now add besan and rice flour along with torn curry leaves and chopped fresh coriander leaves.
- Mix this all together well. At this stage the cutlet mixture can be refrigerated overnight. i made the mix the previous day night and made the cutlet for our lunch next day.
Lets Make Fresh Methi leaves and Potato Cutlets
- You can also proceed making the cutlet without refrigeration . That case, let the mixture rest for 15 minutes for the flavors to sink and mingle.
- While the cutlet mix is resting, pulse the millet flakes mentioned above to a coarse texture and keep it ready on a flat plate. You can use breadcrumbs here.
- I divided the cutlet mixture into 20 portions. The number of cutlets totally depends on the size of each portion. So divide accordingly .
- Flatten each portion of cutlet into a flat and thick disc, coat it with bread crumbs or millet flakes mixture and keep it ready on a flat plate.
Lets Pan-fry the Cutlets
- I used my cast iron pan to fry the cutlets. Heat the pan, add 1 teaspoon of oil, when hot place 5-6 cutlets on the hot pan. Do not overcrowd, cook according to your pan size.
- Cook in a medium flame. After a 3-4 minutes, flip the cutlets carefully and cook on the other side. Add 1 teaspoon of oil if necessary.
- Mine is a big pan, i could easily cook 8 cutlets at a time, but i did only 6 at a time. Less in the pan, makes it easy to flip.
- Cook the cutlets on both sides until gorgeously golden brown. Remove it to another plate.
To Cook in the Air-fryer
- i did a batch of cutlets in my air-fryer. Preheat the fryer @ 200c for 3 minutes
- I placed 6 cutlets in the lined basket of the fryer. Here too do not overcrowd. Brush the cutlets with oil.
- Cook at 200C for 20 minutes. Flip 2-3 times in between for every 6 minutes.
How to serve the cutlets
- You can enjoy these cutlets as such like a snack with some hot coffee or tea.
- I served them for lunch with some pulav and curd on the side. Crunchy cutlets paired so well with warm pulav.
- You can make a delicious sandwich with this tikki or some wraps with some fresh lettuce, slathering some green chutney. There are numerous ways to enjoy, once you make them.
Store & Serve
- Fried cutlets will stay good in the refrigerator for a day or two in an air right container.
- If planning to serve them later, i would suggest, shape and refrigerate them and pan fry fresh.
- If serving cooked cutlets straight from the refrigerator, then reheat them for 30 seconds and serve it warm.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.