Achari Mutton tastes great with its unique flavor which can be served with both roti or h...

Beans Keema is very popular in South India, it is prepared regularly in Hyderabad, Clust...

Enjoy mouth-watering Kheema Pav, Kheema is a spicy Indian curry with minced meat and it i...

Keema Chikkudu Ginjala Kabab is delicious starter snack....

Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight and r...

A perfect paratha with egg and kheema-mince meat. A stretchy dough is made with maida whi...

Aloo Aur Kheema Cutlet Recipe, How To Make Aloo Aur Kheema Cutlet Recipe

Name: Aloo Aur Kheema Cutlet
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 2

These are a quick fix kind of cutlet which tastes amazing on its own or in a wrap. A perfect starter to any meal.

About Recipe

How to make Aloo Aur Kheema Cutlet

(89 ratings)

0 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Lamb

Servings : 2 persons
Published date : November 21, 2016

Ingredients used in Aloo Aur Kheema Cutlet
• Egg - 1 number.
• Oil - as required.
• Ginger garlic paste - 1/2 tea spoon.
• Chilll powder - 1/2 tea spoon.
• Pepper - 1/2 tea spoon.
• Salt - to taste.
• Onion (chopped) - 1 number.
• Mutton mince - 200 grams.
• Potatoe boiled - 6 numbers.
• Turmeric powder - 1/2 tea spoon.
• Garam masala - 1/2 tea spoon.
• Corainder leaves (chopped) - 1/2 bunch.
• Mint leaves (chopped) - 1/2 bunch.
Method:
Boil potatoes remove cover set aside for 10 minutes wash mince mutton heat the oil in a kadhai add chopped onion and saute it. Add mutton, salt, chillipowder, garammasala, turmericpowder, gingergarlicpaste, and fry this without water let this mixture become dry and cool it for 10 minutes. Mash potatoes add salt, pepper powder, corainder leaves, mint leaves and mix beaten egg with a pinch of salt make potatoes balls of equal size portions make a potatoe ball and fill the mince mutton mixture now rollthe flat like cutles dip in egg and shallow fry till golden brown. Serve hot