Burmese Aloo Cutlet (Tikki) with Pork Masala

I learnt how to make another food from my childhood. In Burmese, we call it "Aloo Catharlait." The word "catharlait" is the best sounding Latinization of the English word "cutlet." Somehow the Burmese language sound turned "cutlet" into "catharlait." Burmese Aloo Cutlet (Tikki) is aloo (mashed potato) stuffed with pork masala.

The process is simple; however, cooking for a family of 4-5 is cumbersome due to making the mashed potatoes from scratch. No, you can't buy powdered mash potatoes. The consistency needed in real, homemade mash potatoes is required. Else...your cutlets/tikkis will fall apart during the frying process.

Mashed Potatoes

Pork Masala

  • 2.0 lbs lean ground pork
  • 2 tbsp. garam masala
  • 1 tsp. salt
  • ~10 red chillies, chopped
  • 1 medium large onion, diced

Stuffing & Frying

Coat the finished cutlets in copious egg whites bath. If you don't coat the finished stuffing with egg whites, the stuffing will fall apart during the frying process! Use about 3-4 eggs. Transfer the egg whites into a bowl so that you can essentially "dip, dunk, and swirl" your stuffing with a wonderful coating of egg whites.

That's it! I was told by my parents that the Burmese normally eat the cutlets with sriracha. There's no special dipping sauce. The next time I made these cutlet (tikkis), I'm going to use the sauce Indians make.

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Categories: Tan Can Cook

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