Description
Crispy on the outside and soft on the inside, these golden Aloo Kababs (Potato Cutlets) are packed with warm spices and comforting flavors. Perfect for tea-time snacks, party platters, or Ramadan Iftar tables.
Ingredients
Scale
- 4 medium Potatoes, boiled and mashed
- 1 small Onion, finely chopped
- 1 Green chili, finely chopped
- 2 tablespoons Fresh coriander, chopped
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Chaat masala
- Salt to taste
- 1/2 cup Bread crumbs
- 1 tablespoon Cornflour
- Oil for shallow frying
Instructions
- Set your frying pan or skillet on medium heat and let it warm while you prepare the patties.
- In a mixing bowl, mash the boiled potatoes. Add onions, green chili, coriander, spices, cornflour, and salt. Mix thoroughly until well combined.
- Pour oil into your frying pan, enough to shallow fry the kababs. Heat it gently while shaping the cutlets.
- Take a portion of the potato mix and shape into flat round cutlets. Dredge them lightly in bread crumbs.
- Carefully place cutlets into the hot oil. Fry on medium heat until both sides are golden brown and crisp, flipping once.
- Transfer fried kababs to a plate lined with paper towel to absorb excess oil.
- Plate up with mint chutney or ketchup and enjoy while still warm and crispy.
Notes
- Use starchy potatoes like Russet or Yukon Gold for better texture.
- Chill the shaped kababs for 20 minutes before frying to prevent breaking.
- For extra crunch, double coat with bread crumbs.
- Add grated cheese in the center for a gooey surprise.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Aloo Kabab, Potato Cutlets, Ramadan Snacks, Tea-Time Snacks, Vegetarian Cutlets