Crispy and crunchy on the outside and soft and flavorful on the inside, these semolina and potato breakfast cutlets can be the ultimate weekend breakfast treat that the entire family will enjoy.
Putting these cutlets together is ridiculously easy. Scroll and read on to find out how to make them.
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Ingredients For the Recipe
To make the breakfast cutlets, you’ll need two sets of ingredients.
For the Potato mixture
- Oil: 1 tbsp
- Potatoes (boiled and mashed): 1 cup
- Onions (finely minced): ¼ cups
- Coriander seeds (crushed): 1 tsp
- Cumin seeds (crushed): 1 tsp
- Salt: 1 tsp
- Red chili powder: 1 tsp
- Garam masala powder: 2 tsps
- Coriander leaves (chopped): 1 tbsp
- Green chilies (chopped): 1 tbsp
For the cutlets
- Semolina: 1 cup
- Curd: ¼ cup
- Prepared potato mixture
- Salt: ½ tsp
How to Make the Breakfast Cutlets
Once you have all your ingredients ready, here’s the process you’ll need to follow to make the breakfast cutlets.
In a mixing bowl, add the semolina and curd and mix. Let it rest for 10-15 minutes.
Heat oil in a pan. Add the crushed coriander seeds and cumin seeds.
Next, add the onions and saute. Cook until they turn translucent.
Add the green chiles and saute.
Next, add the powdered spices and mix.
Add the potato next and mix well.
Garnish with chopped coriander leaves and mix.
Once done, keep it aside to cool down to room temperature.
Once the potato mixture has cooled down, add it to the semolina curd mixture and mix.
Make disc shaped cutlets and keep aside.
Preheat the air fryer to 350F.
Transfer the cutlets to the air fryer and cook at 350F for 15 minutes.
Serve cutlets hot with green chutney.
Frequently Asked Questions
These versatile and delicious cutlets can be tweaked based on your personal taste preference. Here are a few good options to consider.
- To add some more flavor to the cutlets, you can add some chaat masala or any other spice seasoning of your choice.
- You can also add some chopped mint leaves along with the chopped coriander leaves to lend the cutlets some more freshness.
- Along with these base ingredients, you can also add some chopped or grated veggies like carrots, bell peppers, zucchini, boiled corn and beet to the mixture. 
Got some leftover breakfast cutlet mixture? You can transfer it to an airtight container and refrigerate it for 3-5 days. If you have already shaped and air fried the cutlets, transfer them to a parchment paper lined container and refrigerate. Then, when you want to serve them, all you need to do is reheat them in the air fryer or the microwave. 
Yes, you can! The potato mixture can be prepared upto 3 days in advance and refrigerated until it is ready to be used. The semolina portion of the cutlet, however, is best prepared fresh, since curd can turn sour if stored for too long. 
Tips & Tricks to Make the Semolina and Potato Breakfast Cutlets
While making these breakfast cutlets can be a simple process, having these little tips and tricks up your sleeve can really help.
- Make sure you use thick or hung curd for the semolina mixture. This will ensure that your end mixture does not turn out too soft.
- If your cutlet mixture still seems too soft and you’re having trouble shaping it, you can add some rice flour or chickpea flour into it to make it thick and easier to shape.
- To make the cutlets more nutritious and healthy, you can also add in some powdered peanuts or any other powdered nuts or seeds of your choice.
- If you don’t have an air fryer, you can also deep or shallow fry the cutlets. Just make sure you use a good quality non-stick pan, and don’t overcrowd it with too many cutlets.
- If you’re planning to make these for kids, you can also shape them into tiny balls or nuggets to make them more interesting.
Serving Ideas & Suggestions
These crunchy cutlets taste absolutely amazing on their own when they are fresh out of the air fryer. You can pair them with your favorite sauces or chutneys to make them even more delicious.
Loved how these cutlets turned out but still looking for some more inspiration for other breakfast recipes to try out? Here are a few good ones you might want to try out.
📖 Recipe
Semolina and Potato Breakfast Cutlets
Ingredients
Ingredients For the Potato mixture
- 1 tablespoon Oil
- 1 cup Potatoes , (boiled and mashed)
- ¼ cup Onions , (finely minced)
- 1 teaspoon Coriander seeds, (crushed)
- 1 teaspoon Cumin seeds , (crushed)
- 1 teaspoon Salt
- 1 teaspoon Red chili powder
- 2 teaspoon Garam masala powder
- 1 tablespoon Coriander leaves, (chopped)
- 1 tablespoon Green chilies (chopped)
Ingredients For thecutlets
- 1 cup Semolina
- ¼ cup Curd
- 1 bowl Prepared potato mixture
- ½ teaspoon Salt
Instructions
- In a mixing bowl, add the semolina and curd and mix. Let it rest for 10-15 minutes.
- Heat oil in a pan. Add the crushed coriander seeds and cumin seeds.
- Next, add the onions and saute. Cook until they turn translucent.
- Add the green chiles and saute.
- Next, add the powdered spices and mix.
- Add the potato next and mix well.
- Garnish with chopped coriander leaves and mix.
- Once done, keep it aside to cool down to room temperature.
- Once the potato mixture has cooled down, add it to the semolina curd mixture and mix.
- Make disc shaped cutlets and keep aside.
- Pre-heat the air fryer to 350F.
- Transfer the cutlets to the air fryer and cook at 350F for 15 minutes.
- Serve cutlets hot with green chutney.
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