Low Calorie Baked Potato Patty | Easy Aloo Cutlet | Step By Step Recipe

I am sure there aren't many who don't like Potatoes, especially a snack made with it. Aloo cutlets are most sought and even if it is a cutlet made with something else, you will still find Potatoes in it. These cults are not only easy but low in calorie as these are baked. Perfect for parties as you can literally forget by pushing the tray into the Oven and attending your guests!

Not only are these very tasty but can be done very quickly.

Step by Step of making Potato Patty in Oven


Have all the ingredients ready.

Pour oil into a microwave bowl.

Then add onions, green chilies and micro for 2 mins.

Stir well after 2 mins.

Then add Fennel seeds

Next goes 1/2 tomatoes and micro for 2 mins.

Micro the potatoes for 7 mins, soak in water and peel.

Mash well into fine paste.

Mix this potato mash to the onion tomato mix.

Then mix in the bread crumbs to this mix and combine everything well.

Divide into equal balls and pat down into small discs.

Place them on the baking tray as shown.

Continue until you are done.

Bake in Convection mode at 215 degree for 15 mins.

Check in intervals. Turn over after 10 mins.

Aloo Cutlets are ready!


Ingredients Needed:

Potatoes - 5 mediums
Onions - 1 medium
Tomato - 1/2 medium
Green Chilie - 2 medium
Fennel Seeds - 1/2 tsp
Coriander leaves few
Bread Crumbs - 2 -3 tbsps
Oil - 1 -2 tsp

Method to prepare

Add oil, onions, green chilies and micro for 2 mins.

Micro the potatoes for 7 mins and peel

Add tomato to the onions, micro for 2 mins

Then mash the potatoes well and mix into the bowl.

Add the bread crumbs and combine everything well.

Divide into equal balls, pat down as discs

Pre heat the oven at 215 degree. and bake for 15 mins.


These are so easy to make and very low in oil

Bari - Dried Lentil Dumplings in Oven | Indian Cooking Challenge for July Challenge | Step By Step Recipe

I initial wanted to always wanted to try Punjabi Wadi. It really appeared to be very challenging for taking it for Indian Cooking Challenge. So asked Musical if she has any authentic recipe she could share with us. She referred this recipe from Mamta's Kitchen, it was called the Bari.

I am told that this is very much the same except in Punjabi wadis no fresh spices are added (no fresh ginger, green chillies etc.). And the main spices are hing, cumin, fennel, black pepper and coarse ground red chilli pepper pods. Plus, the batter needs to ferment a bit for the right texture.

When I announced the challenge, almost most of them came back to say this wasn't the right time for making this as sun was playing hide and seek. I was not sure what to do. Was I to choose another one or somehow get this dried. Then lucikly Lataji came back referring this wonderful recipe from Sharmila, She said yes we can make these bori in oven!

Sharmila suggested we soak it overnight. As usual I failed to check out the recipe on time. Only came to this on Saturday morning around 10 am. So soaked the Urad dal from then on till almost 3 in the afternoon. Unfortunately she hadn't given the measurement so I had to add based on my own.

Soak Urad dal in water overnight or about 7-8 hours

Grind to a smooth paste using very little water.

These are masalas that go into the Vadi..

Mix everything well..

On a plate scoop small spoons of batter

To be dried in sun..

Or in a baking tray that is greased with oil.

Bake at 110 degree for about 2 hrs 30 mins.

From Sharmila

Soaking Time - Overnight (7-8 hrs)

Baking time - 2 hrs. 30 mins at 110 degree

Ingredients Needed:

Urad dal - 1/2 cup
Grated Ginger - 1"
Oil - 1 tsp
Salt  a pinch

Spices used

Whole Cumin Seeds - 1/2 tsp
Crushed Black pepper - 5 -7 nos
Fresh Coriander leaves - few stalks
Red chilli powder - 1/2 tsp


Method to prepare:

Wash the dal and soak for over 6 -7 hours (overnight works out best). Grind it to a paste with very little water.

Make a well, add the grated ginger, salt and all the spices.

Apply oil on the baking tray. Pinch out small ball of the dal mixture and plance on the plate.

Remember to leave a little gap between the boris.

From Mamta's Kitchen

I have mailed Ms. Mamta for permission to reproduce here. Please check her recipe for details.

To all my ICC members, please link your post to Mr. Linky.

Microwave Grilled Sandwich | Microwave Convection Oven Recipe | Step By Step Recipes

The current fancy for Konda is bread. While couple of years back it was Dosa any time of the day, the last two years it has been bread. She can eat anything with bread and anytime. That leaves me trying out different combination. This grilled sandwich is something I made for her breakfast. It gets done quickly. Of course on a stove top it is much quicker. But the ease of Microwave is different!

I made the stuffing with simple onions, tomatoes and capsicum in the microwave. Grilled the bread in the grill mode.

Chop all the vegetables as juliennes.

In a microwave safe bowl, add oil

Add all the vegetables along with salt . Micro for 5 mins

Then remove, stir well, add red chili powder.

Micro again for 5 mins

Check if lot of moisture is released. If so, micro for another 5 mins.

Spread the butter on both sides, grill for 2 mins each side

Scoop the stuffing and place on top of one grilled bread.

Press the other bread over the stuffing. Press firmly and grill again for 2 mins.

Serve with tomato sauce.

Microwave Grilled Sandwich

Onions - 1 medium
Tomatoes - 1 medium
Capsicum - 1/2 medium
Salt to taste
Red Chili powder as per taste
Oil - 1 tsp
Butter - 2 tsp
Bread Slices - 8

Method to prepare:

In a microwave safe bowl, take all the finely chopped vegetables. Micro for 10 mins. Once done, check for water. If it has more moisture, micro for 5 more mins.

For grilling the slices, change to grill mode. Spread the butter on both sides of the bread. Grill for 2 mins on one side. Then flip to the other side for 2 more mins.

Once the slices are grilled well, place the stuffing on one side, press the other slice over it. Grill again for 2 mins.

Serve small bite size sandwiches with tomato sauce.