Crispy Aloo Gobi Cutlets (Indian Potato & Cauliflower Snack)
Published on March 9th, 2026
Intermediate
Aloo gobi is one of the most loved vegetarian dishes in North Indian cuisine. Traditionally served as a comforting potato and cauliflower curry, this recipe transforms those same bold flavours into something perfect for sharing: crispy aloo gobi cutlets. Golden on the outside and soft, spiced, and aromatic inside, these cutlets make an irresistible appetiser, snack, or party dish.
This version takes inspiration from the classic sabzi and turns it into bite-sized patties coated in breadcrumbs and shallow fried until beautifully crisp. The mixture is packed with warming spices like turmeric, chilli powder, and garam masala, balanced with fresh coriander and a hint of sweetness from cooked onions and tomatoes. Served hot with mango chutney, they deliver the perfect contrast of textures and flavours.
Why You’ll Love These Aloo Gobi Cutlets
These cutlets bring together the comforting taste of traditional Indian home cooking with the satisfying crunch of a fried snack. They are also a great way to enjoy cauliflower in a new and exciting form.
• Crisp golden coating with a soft, flavourful centre
• Naturally vegetarian and full of warming spices
• Perfect for sharing as a starter or party snack
• Delicious with chutneys or dipping sauces
They’re also surprisingly simple to make, and the mixture can easily be prepared ahead of time, making them ideal for entertaining.
Ingredients (Makes 16)
- 2 tbsp sunflower oil, plus about 150ml for shallow frying
- 1 tsp mustard seeds
- 1 onion, finely chopped
- 2.5cm piece fresh ginger, peeled and finely chopped
- 1 tomato, finely chopped
- ½ tsp salt
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 1 tsp garam masala
- 1 small cauliflower, cut into small florets
- 1 large potato, peeled and cut into 1cm cubes
- 25g coriander leaves, finely chopped
- 50g fresh white breadcrumbs
- 2 tbsp cornflour
- 100g dried white breadcrumbs
To serve
- Fresh coriander sprigs
- Chilli flakes
- Mango chutney
Instructions:
- Heat 2 tablespoons of sunflower oil in a large frying pan over medium heat. Add the mustard seeds and allow them to pop. Stir in the chopped onion and cook for around 5 minutes until softened. Add the chopped ginger and cook for another minute until fragrant. Stir in the chopped tomato, cover the pan, and cook for about 5 minutes until the tomato softens and begins to break down.
- Season with salt, turmeric, chilli powder, and garam masala. Add the cauliflower florets and diced potato along with 2–3 tablespoons of water. Mix everything well so the vegetables are coated in the spices. Cover the pan and cook on low heat for 18–20 minutes, stirring occasionally, until the vegetables are tender.
- Lightly mash the cooked vegetables with the back of a wooden spoon to create a chunky mixture. Stir in the chopped coriander and mix well. Remove from the heat and allow the mixture to cool completely.
- Once cooled, mix in the fresh breadcrumbs and cornflour. Divide the mixture into about 16 portions. Roll each portion into a ball and gently flatten it into a small patty. Coat each cutlet in the dried breadcrumbs so they are evenly covered. Place them in the fridge and chill for about 30 minutes. This helps them hold their shape while frying.
- Heat about 75ml of oil in a frying pan over medium heat. Shallow fry the cutlets in batches, cooking them for about 2 minutes on each side until they are crisp, golden, and heated through. Transfer to kitchen paper to remove excess oil before cooking the next batch.
Serving Suggestions
Arrange the hot cutlets on a warm platter and scatter over coriander leaves, chilli flakes, and sea salt flakes. Serve with mango chutney for a sweet and tangy contrast that complements the spices beautifully.
These crispy aloo gobi cutlets make a fantastic starter for an Indian-inspired meal, but they are equally good as a snack with tea or as part of a larger sharing platter.
Once you try them, you’ll see why this simple twist on a classic dish has become such a crowd favourite.
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