Aloo Kay Kabab Potato Kebabs Recipe

Ingredients for Aloo Kay Kabab Potato Kebabs

• 2 large potatoes (boiled and grated)
• Salt to taste
• 1/4 teaspoon red chili powder
• Mango Powder
• 1-2 green chilies (finely minced)
• Mint
• Coriander
• Egg
• 1 tablespoon oil + 2 tablespoons oil for frying

How to Make Aloo Kay Kabab Potato Kebabs

1. Boil 2 large potatoes until tender. Peel and grate them.
2. In a large bowl, combine the grated potatoes with 1/2 cup finely chopped onion, 1/4 cup finely chopped cilantro, 1-2 green chilies (finely minced, adjust to your spice preference), 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chili powder, 1/4 teaspoon cumin powder, salt to taste, and 1 tablespoon oil.
3. Mix all ingredients thoroughly.
4. Lightly oil your palms. Take a small portion (about 1.5-2 tablespoons) of the potato mixture and gently flatten it into a small disc or patty.
5. Optional: Dip each patty in beaten eggs then roll in breadcrumbs for extra crispiness.
6. Heat 2 tablespoons of oil in a large skillet or frying pan over medium-high heat.
7. Carefully place the potato patties in the hot oil and fry for 2-3 minutes per side, or until they are golden brown and crispy.
8. Remove the kebabs from the pan and place them on a wire rack or paper towel to drain excess oil.
9. Serve hot with your favorite dipping sauce, such as ketchup, chutney, or raita. Enjoy as an appetizer, side dish with daal chawal, or as bun kebabs!