Aloo Qimah Matar ke Cutlets

Aloo ke Cutlets/Potato croquettes is a popular snack food in India, usually enjoyed as chaat. Whenever I have time on hand, what I do is, prepare these in bulk and freeze or refrigerate them to store for future use. Everyone at home enjoys them as a side-snack to meals, and I have a quick snack on hand.

Aloo Qimah Matar ke Cutlets – Potato croquettes
Makes: 14-15 cutlets


White Potatoes – 6 or 7
Black pepper powder – 1 tsp
Salt – 1 tsp
Cooked peas (fresh or frozen)(thawed if frozen) – 3/4 cup

For Qimah:

Canola oil – 2 tsp
Minced Veal meat – 250 gms
Red chilli powder – 1/2 tsp
Salt – 1/2 tsp
Ginger garlic paste – 1 tsp

Aloo Qimah Matar ke Cutlets – Potato croquettes


1. Wash and drain the qimah. In a large sauté pan at medium high heat, pour in oil and as soon as it warms up, add the drained qimah and all the remaining ingredients for qimah and mix well. Let it cook stirring frequently until the qimah is completely cooked and well browned and all the moisture has been dried up. Remove from heat and keep aside to cool.
2. Wash and drain the potatoes. In a pressure cooker, add the potatoes and pressure cook for a few minutes until the potatoes are soft. make sure that you do not pressure cook for long such that the potatoes burst open. Open the cooker and drain the potatoes in a colander. Once they are warmish to touch, hold the warm potatoes using a kitchen towel in one hand, and peel them using the other hand. Place the peeled potatoes in a mixing bowl. Mash them well. Add the prepared cooled qimah, the cooked peas, black pepper powder and salt. Mix well.

potato+peas+qimah cutlets

cutlets stacked in a food storage box to be refrigerated

3. Shape the prepare potato mixture into patties as shown in the picture. Grease your hand with a little oil to aid in the process. Once the potato mixture is complete and the patties are ready, stack them as shown in the picture in a food storage box, in layers and sheets of aluminium foil separating them (store them this way if you plan to finish them all within one week). To eat, shallow fry a few of the patties in just a few drops of oil in a frying pan on both sides until light brown. Serve warm.

Tip: You can also prepare larger patty shaped potato cutlet and enjoy these shallow fried cutlets sandwiched between burger buns for a quick breakfast.

Tip: If you plan on storing these cutlets for a longer time, arrange the shallow-fried cooked cutlets and freeze them individually for 3 hours. Later, stack them all up in a food storage box and store the frozen cutlets for future use. To use, microwave them for a few minutes before you serve.


16 thoughts on “Aloo Qimah Matar ke Cutlets

  1. I love this idea of mixing keema and the potatoes and peas together instead of stuffing it. I am very bad at stuffing the cutlet so use to avoid making them, I will try this one for sure.

    Can we still coat these with breadcrumbs and fry it?

    Sana, my mother in law lightly coats them with flour that we use for roti (atta) and then shallow fries them. You can even use breadcrumbs if you wish.

  2. I made them today and they turned out great. Thanks, Mona.

    I jazzed it up a bit by cooking the keema with thinly sliced onions and tomatoes. I usually have a paste of the onion-tomato mixture in my fridge, so I just added a few spoons of that.

  3. hi mona- i love your recipe, the photo is making me hungry. my aunt puts a small surprise inside- a slice of boiled egg. it adds a lovely touch. best wishes, shayma

  4. Hi Mona,

    I have been subscribing for a long time, and you have helped me overcome a lot of my cooking hurdles.
    Just wanted to take this opportunity to thank you.

  5. salaamz mona.. i am happy to see new recipies….. thanks ALLAH APKO KHUSH RAKHE..I WAS ZERO IN COOKING YOU GAVE ME NEW HOPE PLZ TRY IF U CAN MAKE BOTI KA CHAKNA HOPE YOU ARE NOT ANGRY WITH ME ASI KEEP ASKING YOU….MONA WHEN EVER YOU MAKE KADIE GOSH PLZ DO POST RECIPIE ANDDDDDDD how to make do paayza with raw mango…please my sister dont mind i will be very helpfulll plz thanks……..waise what about bareid what to do cook on eid……….just 3 weeks left…….. shopping……..etc

    Wa-AlaiKum-AsSalaam Nishat, Jazakallahu Khairun for the duas and the kind words you always have for me. May Allah give you the best of this world and hereafter inshallah, Ameen.
    Inshallah I will definitely post the recipes of the recipes of the dishes you have requested me in the future.
    Yes, Inshallah Eid-ul-Adha is not far away from now. I had posted many BakriEid special recipes in the past which you can go though in the Recipe Indiex. ~Mona

  6. Asak, As always my sincere thanks to you, can you explain the mixing part a bit! I used to stuff qeema into the patties.

    WaAlaiKumAsSalaam Uzma, I had posted an another version of cutlets long time back where you stuff the Qimah in the center of each cutlet. In this version you just have to mix them all in a mixing bowl using your hands or a spoon until well combined and shape into patties. ~Mona

  7. hey mona
    wow my mouth is watering. so neat cutlets.
    i usually do the same except i also add minced hari mirchi/ cilantrio ,dry coriander powder, black pepper powder to aloo. no zeera powder pls. wow mona these patties are so neat otherwise i have to coat slightly frozen patties in beaten egg and shallow fry bcos they break.

    i like ur idea of storing cooked patties, shall try soon.

    hey just a thought, i f u want to make popular ragda patties of these patties how can we do it.

    take care

    Rizruby, for ragda patties, make smaller sized flat patties, without qimah and peas, just plain potato+salt+green chillies/black pepper powder. ~Mona

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