I have made several attempts at cooking potato cutlets.But I have always ended up with super soft and delicate cutlets that break very easily. The damage can happen at any stage of the cooking process; either when making the patty, or when transferring it to the frying pan, or when flipping it so that it cooks on the other side, or when removing from the frying pan onto the plate , or even when you so much as lift it to eat it :). Needless to say, making these potato cutlets requires a great deal of care and the cooking procedure while pretty simple is actually riddled with several pressure points.
So I turned to the internet (my saviour !!) to look for a workaround . I learnt that the reason potato cutlets break is due to high moisture content. This will happen if the potato has been mashed when still warm or if the water has not been completely drained from the potato before mashing it. In my case, the problem was occurring because of the potato being mashed when still hot; for some reason, I thought it will be easier to mash when still warm; when the trapped hot air inside the potato condenses, it makes the mash soggy. Apart from this, many forums and blogs also recommended dusting the cutlet with bread crumbs or semolina or maida or corn flour to give it the firm texture.Sometimes, these can also be mixed with the mash. Not only does this stiffens the cutlet but also makes it crispy when fried.
Have fun making aloo tikkis!!
No comments:
Post a Comment