Crispy Spinach and Potato Cutlets: A Quick & Easy Indian Snack Recipe
45 minutes
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About Crispy Spinach and Potato Cutlets: A Quick & Easy Indian Snack Recipe
These delicious spinach and potato cutlets are a fantastic vegetarian snack or appetizer, perfect for a quick weeknight meal or a party. The combination of spinach, potatoes, and aromatic spices creates a flavorful patty with a satisfyingly crispy exterior.Easy to make and incredibly versatile, these cutlets require minimal ingredients and come together in under 30 minutes. They're a great way to incorporate more vegetables into your diet while enjoying a tasty treat.Serve these golden-brown cutlets hot with a dollop of yogurt for a refreshing contrast, and impress your family and friends with this simple yet elegant recipe.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Cutlets
- 1 bunch Spinach medium-sized
- 3 Potato boiled and mashed, medium-sized
- 1/2 cup Breadcrumb
- 1 Onion finely chopped
- 2-3 Chili finely chopped (adjust to your spice preference), green
- 1 tbsp Coriander finely chopped
- 1/2 tsp Chaat Masala
- 1/2 tsp Dry Mango Powder dry mango powder
- 1/4 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 1-1.5 tsp Salt or to taste
For Serving
- 1/2 cup Yogurt for garnishing, plain
- 2 tbsp Oil for shallow frying
- 1.5 drops Lime Juice (optional)
Instructions
Prepare the Spinach
- Cook the spinach until all the water evaporates. Allow it to cool completely, then grind into a thick paste.
Combine Ingredients
- Add the mashed potatoes to the spinach paste.
- Incorporate the finely chopped onion, green chilies, coriander, chaat masala, amchur, red chili powder, garam masala, salt, and lime juice (if using).
- Mix well to ensure all ingredients are evenly distributed.
Shape the Cutlets
- Form the mixture into small, round patties or tikkis. Flatten slightly.
Shallow Fry
- Heat oil in a shallow pan over medium heat. Gently place the cutlets in the pan, ensuring not to overcrowd.
- Shallow fry until golden brown and crispy on both sides, flipping as needed.
Serve
- Serve the hot spinach and potato cutlets garnished with a dollop of plain yogurt and fresh coriander leaves.
Recipe Notes
Expert Tips for Perfect Spinach Cutlets
- For extra crispy cutlets, you can bread them again after forming the patties.
- If the mixture is too wet, add more breadcrumbs to achieve the desired consistency for shaping.
- Adjust the amount of green chilies according to your preferred spice level.
- For a healthier option, you can bake the cutlets in the oven at 375°F (190°C) for about 20-25 minutes, or until golden brown and crispy.
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Recipe Nutrition
Calories: 329kcalCarbohydrates: 63gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1553mgPotassium: 1623mgFiber: 11gSugar: 7gVitamin A: 10691IUVitamin C: 82mgCalcium: 232mgIron: 6mg
Nausheen Sharief
Articles: 18
4 Comments
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Such a flavorful dish! Can’t wait to taste it.
This looks delightful! Thanks for the recipe.
Great recipe! I’m eager to try it.
This is so inspiring! Can’t wait to cook it.