Potato-semolina cutlets

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A simple and quick recipe. In India, such cutlets are periodically cooked for breakfast or as a snack. Here they can be also called Aloo Sooji cutlets.


  • Potatoes – 2 medium, boiled;
  • Semolina – 3 tbsp for adding inside the cutlets and 4-5 tbsp for coating (optional);
  • Unsweetened yogurt – 2 tbsp;
  • Onions – 1/4, finely chopped;
  • Vegetable oil – the amount required for frying;
  • Salt to taste;
  • Greenery to taste;
  • Spices to taste. If you want to make such cutlets Indian way, then:
    *Cumin seeds – 1/2 tsp;
    *Garam masala – 1/4 tsp;
    *Red chili powder – 1/4 tsp;
    *1 fresh green chili;
    *Black pepper – 1/4 tsp;
    *Coriander powder – 1/4 tsp;
    *Dry mango powder – 1/4 tsp (this spice gives sourness, you can skip it if you wish/ can’t find it);
  • Overall, you can use any spices of your choice


  • Grate or mash boiled potatoes;
  • Add part of semolina kept for adding inside the cutlets (set aside the part for coating), yogurt, salt, all the desired spices and greenery;
  • Mix all ingredients well. If the “dough” is liquid, add more semolina;
  • Heat a pan with oil;
  • Moisten your hands with water or grease them with oil, so that the cutlets would form better, and form them;
  • Roll your cutlets in a semolina prepared for coating (optional);
  • Fry cutlets from both sides until they turn golden-brown;
  • Place them on a paper towel to absorb excess oil after frying;
  • The cutlets are ready. Bon Appetit!

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