Crispy Aloo Keema Cutlets: An Addition to Your Snacks List
Image Credit: Hani Syed/facebook

Ever since the human fraternity came to know that different kinds of ingredients could be rolled inside a piece of bread and fried to form a tasty snack, the inception of cutlets has been a revolution. Be it in our tiffin boxes, our tea-time snack, a peaceful railway journey or a casual hang-out with friends, it is most likely that one may find cutlets on the table.

With the passage of time, ingredients like besan and refined flour have been replaced by arrowroot powder and bread crumbs, which tend to make the cutlets crispier.

Traditional ingredients like potatoes and vegetables have also been replaced by varieties of meat, noodles and mushrooms. We are presenting a new variety of juicy meaty cutlets which could be easily prepared in your kitchens and will satiate your mutton cravings.


  • 1 tablespoon cumin/ jeera
  • 1 tablespoon coriander seeds/ sabut dhaniya
  • 250 gms mutton keema
  • 4 green chillies
  • 2 tablespoons ginger-garlic paste
  •  ½ tablespoon red chilli flakes
  • 1 tablespoon salt
  • ¼ Garam Masala powder
  • Oil
  • 1 chopped onion
  •  ½ cup of water
  •  3-4 Potatoes
  • 1 tablespoon Arrowroot
  • 1 tablespoon Rice Flour
  • Coriander Leaves


  • Take a saucepan and roast 1 tablespoon of cumin and coriander seeds for two or three minutes. Take them out and let it cool. 
  •  Now, take a pestle and mortar and grind it into a powder.
  •  Now, in a separate bowl take the mutton Keema. Add chopped green chillies, 2 tablespoons ginger-garlic paste, red chilli flakes, garam masala and salt.
  •  Mix properly and marinate the keema nicely. Keep it aside for 15 minutes.
  •  In a pressure cooker, add 2 tablespoons of oil and 1 chopped onion. Cook for 5 minutes till the onion turns translucent.
  • Add the keema and mix it for 2 minutes. Add ½ cup of water to the keema. Let it cook
  • Boil some potatoes in a separate pressure cooker. Peel them and squish them with your hands. Add some salt, chopped green chillies and black pepper and mix.
  •  Add 1 tablespoon arrowroot and 1 spoon full of rice flour, which will make the cutlets crispy. Add chopped coriander and mint leaves. Mix Well.
  • Take the keema our after 4 whistles. If the keema still has water, cook on high flame till it runs dry and without moisture. Take it out on a plate and let it cool down
  • Now, add chopped coriander and mint leaves to the keema. Mix nicely. 
  • Let’s start making the cutlets. Take some oil in your palm and spread it. Take a portion of the potato mix and make a ball, now shape it like a katori and fill the keema mixture inside it. Now, seal the potato ball and shape it as a circle by carefully packing the keema inside the cutlet.
  • Take a pan and add 3 tablespoons of oil. Keep the flame low. Shallow fry the cutlets for 2-3 minutes from both sides.

Serve hot with a chutney of your choice and Enjoy!