Aloo Kay Kabab Potato Kebabs Recipes

ALOO KAY KABAB (POTATO KEBABS)

Steps:

• Put the already boiled & grated potatoes in a big bowl.
• Add all ingredients except eggs & mix well.
• Take a small amount of this mixture in the hand and flatten to a disc shape.
• Dip in beaten eggs & then fry in a pan on medium high heat till they turn golden brown.
• Serve with ketchup, chutney, raita or as a side dish with anything.

ALOO KABAB OR POTATO CUTLETS

Steps:

• Wash, peel and cut potatoes in quarters. Boil in salted water till tender. Drain the water and place the hot boiled potatoes in a bowl. Mash with a potato masher or a fork. Once the potatoes are mashed, let them cool for about 15 - 20 minutes.
• Boil the peas in a small saucepan till tender. They should be cooked through but not mushy. Drain and set aside.
• Finely chop the onions, coriander and green chilies, and add them to the potato mixture. Also add the boiled peas.
• Add the spices (red chili powder, roasted cumin and red chili flakes) along with salt to taste.
• Add lemon and then mix the potato mixture thoroughly. Taste and adjust seasonings as necessary. A small aloo kabab can be fried at this stage to do a proper taste test.
• Once the spice and salt are as desired, add the egg and mix well. If the mixture feels too wet, add a few tablespoons of flour or cornflour to make it easier to handle.
• Place flour or breadcrumbs in a shallow plate. Shape the potato mixture into round kababs, dip them into the breadcrumbs/flour mixture and then place on a greased tray. Once all the kababs are made, cover the tray with clingfilm and keep in the fridge for about 30 minutes.
• Heat oil in a frying pan and fry the kababs till golden on both sides.