Aloo ke Kebab
Equipment
- Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 500 g Potatoes (3 medium), unpeeled
- 1 teaspoon Chili powder
- 1 teaspoon cumin seeds roasted
- 1 Green chilli chopped
- 1 tablespoon Lemon juice
- 3 tablespoons Grated cheese
- 2 tablespoons Gram (Chickpea) flour
- 1 teaspoon Baking powder
- Coriander (Cilantro) leaves few, chopped
- 85 g Semolina (farina) (1/2 cup)
- 250 ml Vegetable oil (1 cup), for shallow-frying
- Salt
Instructions
- Cook the potatoes in a pan of boiling water for about 20 minutes, or until soft.
- Then drain and allow to cool.
- When the potatoes are cool, peel off their skins, return to the pan and mash.
- Blend the potatoes with all the other ingredients except the semolina.
- Divide the mixture into 20 equal portions and roll into balls.
- With damp hands, flatten the balls into small burger patty-like shapes.
- Spread the semolina out on a flat plate and use to coat the kebabs evenly on both sides.
- Heat the oil for shallow-frying in a suitable pan over medium-high heat.
- Add 4-6 kebabs and shallow-fry for about 2-3 minutes, then gently turn with the spatula to fry the other side for another 2-3 minutes.
- Remove with a slotted spoon and drain on kitchen paper (paper towel).
- Repeat with the rest of the kebabs.
Video
Nutrition
Serving: 20gSodium: 40mgCalcium: 26mgVitamin C: 5mgVitamin A: 45IUSugar: 1gFiber: 1gPotassium: 125mgCholesterol: 1mgCalories: 152kcalSaturated Fat: 10gFat: 13gProtein: 2gCarbohydrates: 8gIron: 1mg
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