Badam Cutlet brings together two beloved ingredients – creamy potatoes and crunchy almonds. This recipe puts a nutty twist on traditional potato cutlets, making them extra special. I stumbled upon this version at my aunt’s house, and it’s been a family favorite ever since. The almonds add both texture and nutrition, while the blend of spices creates an irresistible aroma.
About the Recipe
This recipe transforms ordinary potato cutlets into something special. The almonds create a wonderful nutty flavor and add a lovely texture. It’s simple enough for beginners but impressive enough for guests. The cutlets turn out crispy on the outside and soft inside, with the spring onions adding a fresh zip to every bite.
Why You’ll Love This Recipe
These cutlets are super versatile – perfect for parties, afternoon snacks, or light meals. They’re crispy, flavorful, and filling. Kids love them because they’re fun to eat, while grown-ups appreciate the sophisticated flavors. The recipe is forgiving – you can adjust the spices to your taste, and they always turn out great. Plus, they look beautiful on the plate.
Badam Cutlet
Cooking Tips
– Mash the potatoes while they’re still warm for smoother mixing
– Don’t skip the bread crumb coating – it’s key for crispiness
– Keep the oil temperature medium-hot for even cooking
– Make the cutlets uniform in size for even cooking
– Pat dry the cutlets before coating them
Serving and Storing Suggestions
Serves 8-10 people (makes about 20 medium cutlets). Total prep and cooking time: 45 minutes. Serve hot with mint chutney or ketchup. Store leftover cutlets in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven to maintain crispiness.
Similar Recipes
- Vegetable Cutlets
- Paneer Cutlets
- Corn Patties
- Mushroom Cutlets
Nutrient Benefits
These cutlets pack protein from almonds, carbs from potatoes, and fiber from breadcrumbs. Almonds provide healthy fats and vitamin E. The spices offer anti-inflammatory benefits, while spring onions add vitamin C and antioxidants.
Badam Cutlet
Ingredients
- 4 cups Potatoes (boiled, peeled, mashed)
- 1 cup Almonds (Badam, peeled, crushed or coarsely powdered)
- 6 tbsp Oil (+ extra for frying)
- 4 tsp Cumin Seeds - 4 tsp
- 2 tbsp Ginger - 2 tblsp
- 1 tsp Turmeric Powder - 1 tsp
- 1 tsp Red Chilli Powder - 1 tsp
- 2 Green Chillies (finely chopped (or use 2 to 3 tsp Green Chilli Paste))
- 1 cup Spring Onions (finely chopped)
- 2 cups Maida
- 2 cups Breadcrumbs
- Salt as per taste
Instructions
- Heat oil in a pan over medium flame.
- Add the cumin seeds and fry for 30 seconds.
- Add the ginger, green chillies, almonds, turmeric powder, red chilli powder and stir well for a minute.
- Add the mashed potatoes and salt.
- Mix well and cook for 5 minutes.
- Remove the pan from flame and add the spring onions.
- Mix and shape the mixture into small/medium cutlets of desired shapes.
- Heat oil for frying in a deep frying pan.
- Add a little water to maida and mix well to a thick batter.
- Dip the prepared cutlets in the batter and roll them in the breadcrumbs.
- Add them to the hot oil and fry until golden brown.
- Remove and drain excess oil.
- Serve hot with sauce or chutney.
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Frequently Asked Questions
Can I make these cutlets ahead of time?
You can prepare the mixture and shape the cutlets up to 24 hours ahead. Store them covered in the fridge. Coat and fry just before serving for the best results.
How do I stop my cutlets from breaking while frying?
Make sure the potato mixture is firm enough by not adding too much moisture. Chill the shaped cutlets for 30 minutes before coating and frying. Handle them gently with a slotted spoon.
Can I bake these instead of frying?
Yes. Brush them with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried ones but still taste great.
