Navyath Muslim Style Spiced Potato Cutlets

Ingredients

In this Navyath Muslim adaptation, the traditional Indian aloo chop is infused with the unique flavors and spices of Navyath Muslim cuisine. The spices used in this recipe are tailored to the Navyath Muslim flavor profile, incorporating elements such as cumin, coriander, and garam masala. The addition of finely chopped onions, green chilies, and fresh coriander leaves adds a distinct taste to the cutlets. The cooking technique remains similar, with the cutlets being shallow-fried to achieve a crispy texture. We alse have the original recipe for Aloo chop, so you can check it out.

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Juice of 1 lemon Juice of 1 lemon
• Salt to taste Salt to taste
• 1 cup breadcrumbs 1 cup breadcrumbs
• Oil for shallow frying Oil for shallow frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the mashed potatoes, chopped onion, green chilies, coriander leaves, cumin powder, coriander powder, garam masala, red chili powder, turmeric powder, lemon juice, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the potato mixture and shape it into a round patty. Repeat with the remaining mixture.
3. 3.
   Coat each patty with breadcrumbs, ensuring they are evenly coated on all sides.
4. 4.
   Heat oil in a shallow pan over medium heat. Place the coated patties in the pan and cook until golden brown on both sides.
5. 5.
   Remove the cutlets from the pan and drain excess oil on a paper towel.
6. 6.
   Serve hot with mint chutney or ketchup.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fully cooked and easily mashable. This will ensure a smooth texture for the cutlets.
• Breadcrumbs — If you prefer a crispier coating, you can lightly toast the breadcrumbs in a dry pan before using them to coat the cutlets. This will enhance the crunchiness.

Tips & Tricks

• For an extra kick of flavor, you can add a pinch of chaat masala to the potato mixture.
• If you prefer a spicier version, increase the amount of red chili powder or add a finely chopped green chili.
• To make the cutlets healthier, you can bake them in the oven instead of shallow frying. Preheat the oven to 200°C (400°F) and bake the cutlets for 15-20 minutes, flipping them halfway through.

Serving advice

Serve the Navyath Muslim Style Spiced Potato Cutlets hot as an appetizer or snack. They can be enjoyed on their own or with mint chutney or ketchup for dipping.

Presentation advice

Arrange the cutlets on a serving platter and garnish with fresh coriander leaves. Serve them alongside a bowl of mint chutney or ketchup for a visually appealing presentation.