Cheesy Noodle Potato Cutlet
by Tarla Dalal
Added to 700 cookbooks
This recipe has been viewed 98783 times
Cheesy Noodle Potato Cutlet is a simple and delicious snack. Sweet corn, noodles, potatoes and cheese – these are all ingredients that kids fall for, in any form.
It is an ideal party snack, loved by both kids and adults which can also be served in snack box. Cheesy Noodle Potato Cutlet recipe is a twist to the regular cutlet, as it is made with noodles.
In Cheesy Noodle Potato Cutlet the cheese is grated and added to the mixture itself, the cutlet cannot be fried directly as everything would just fall apart and even potatoes wouldn’t help with binding. So we have dipped the cutlet in flour water mixture, rolled them in bread crumbs and fried it. This process gives crunchiness to the Cheesy Noodle Potato Cutlet and it also enhances the taste of it.
You can serve the Cheesy Noodle Potato Cutlet with homemade tomato ketchup. This also makes an amazing party starter.
Enjoy how to make Cheesy Noodle Potato Cutlet recipe with detailed step by step photos and video below.
- To make cheesy noodle potato cutlet, combine the plain flour and ¾ cup of water in a bowl, mix well and keep aside.
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a 75 mm. (3”) flat round cutlet.
- Dip each cutlet in the plain flour-water mixture and then roll in thr bread crumbs till it is evenly coated from all the sides.
- Heat the oil in a kadhai and deep-fry, a few cheesy noodle potato cutlets at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the cheesy noodle potato cutlet immediately with tomato ketchup.
Cheesy Noodle Vegetable Cutlet Video by Tarla Dalal
Cheesy Noodle Potato Cutlet recipe with step by step photos
Like Cheese Noodle Potato Cutlet then try these other cutlet recipes. What are Cutlets? Mixtures of boiled veggies, pulses and/or cereals, perked up with aromatic spices and other flavourful ingredients, are flattened into small rounds and either deep-fried or shallow-fried in a tava with little oil, to make irresistibly tasty cutlets. See some of the cutlet recipes we love.
To make the plain flour-water mixture for Cheesy Noodle Potato Cutlet, take plain flour in a bowl.
Add 3/4 cup of water to it.
Whisk well using a whisk, make sure no lumps remain.
Firstly, boil 3 cups of water and break in 1 pack of instant noodles or any noodles of your choice. We are using hakka noodles for this recipe. Add little salt and oil in the boiling water.
Boil till noodles are cooked and turn soft. Do not overcook by any chance or else there will be texture loss and the noodles will form a lumpy mass.
Drain off the water using a colander or strainer.
Refresh the boiled noodles using cold water and keep aside.
Chop the noddles on a chopping board using a sharp knife.
Grate a block of cheese and measure ½ cup and keep aside.
Now, in a large bowl, transfer the processed cheese.
Add the boiled and drained noodles.
Add mashed potatoes.
Also, add coarsely crushed corn kernels. We have boiled the makai before adding. Additionally, you can add boiled peas, capsicum, beans and carrot too.
Add finely chopped spring onion whites and greens. You can even add coriander if you like.
Add the finely chopped green chillies. Cut all the veggies very fine so the cutlets doesn't break.
Add salt and freshly ground black pepper. While we have not added many spices but, if you like chatpate cutlets then put Indian spices like aamchur powder and chilli powder.
Combine all the ingredients and mix well to form the cheesy noodle cutlet mixture.
Divide the Cheesy Noodle Cutlet mixture into 10 equal portions.
Shape each portion into a 75 mm. (3”) flat round cutlet.
Dip each noodle cutlet in plain flour water mixture. .
Thereafter, roll the Cheesy Noodle Cutlet in breadcrumbs till it is evenly coated from all the sides. You can prepare them and refrigerate till frying.
Heat the oil in a kadhai.
Slide a few Cheesy Noodle Potato Cutlet in the kadhai depending upon the size of pan and cutlet.Deep-fry till they turn golden brown in colour from all the sides. If not deep-fry then you can also, shallow-fry or pan-fry the noodle cutlet.
Drain the Cheesy Noodle Veg Cutlet on an absorbent paper.Deep-fry all the cutlets in similar manner.
Serve the Cheesy Noodle Potato Cutlet immediately with tomato ketchup.
Nutrient values per cutlet
|Vitamin A||85.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||2.7 mg|
|Folic Acid||4 mcg|
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