Aloo kay Kabab | Aloo Tikki | Potato Cutlets | Ramadan Recipes | Easy Aloo Kebab Recipe

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  • Опубліковано 22 лют 2023
  • ALOO KAY KABAB | Aaloo Tikki | Potato Cutlets | Ramadan Recipes
    Prep time: 10 minutes
    Cook Time: 40 minutes
    Servings: 18-20
    Cuisine: Pakistani, Indian
    Course: Appetizer, Snack
    Author: Khizran Ahmed
    INGREDIENTS
    Potatoes- 1 Kg
    Red Chili Powder- 1 Teaspoon or according to your taste
    Turmeric Powder- 1 1/2 Teaspoon
    Roasted Coriander Powder- 1 Tablespoon
    Roasted Cumin Powder-1 Teaspoon
    Chili Flakes- 1 Tablespoon or according to your taste
    Lemon Salt (Tatri/ Citric Acid)- A pinch or 1/8 Teaspoon
    Onion (Finely chopped)- 1 Big size or 2 medium sized
    Green Chillies (finely chopped) - 7-8 or according to your taste
    Fresh Coriander- 1/2 cup
    Salt- 1 Tablespoon
    Eggs- 2 or as required
    Breadcrumbs- As required
    Oil for frying
    METHOD:
    1- Boil water in a big pot, add a little bit of salt and one kilogram Potatoes.
    2- Boil the potatoes for 20-30 minutes then stain them
    3- Take a big clean plate, peel one potato and immediately mash it.
    4- Peel and mash all the potatoes one by one while they are still hot.
    5- Leave it for some time until it comes to room temperature
    6- Meanwhile chop one onion, put it on a muslin cloth and squeeze the onion to remove excess water.
    7- Now add all the dry spices, chopped onion, green chillies, fresh coriander and salt. Mix well.
    8- Now rub some oil on your hands
    9- Take the small amount of mixture and make a kabab.
    10- Dip it in egg, then coat with bread crumbs.
    11- Prepare all the kababs. The mixture will make 18-20 medium sized kababs
    12- Shallow fry the kababs on medium flame.
    13- Serve with a chutney of your choice.
    Enjoy !
    NOTES:
    1- Make sure there is no moisture in your potato mixture otherwise your kababs will break. Use dry plate to mash the potatoes and don’t peel the potatoes in the same plate in which you are going to mash them.
    2- Mash the potatoes when they are hot. If potatoes become cold, you will not get a smooth texture.
    3- You must bring the mashed potatoes to room temperature before you add spices and vegetables in it otherwise potatoes will release water and your kababs will break.
    4- Do not over crowd your frying pan. Add 4-5 kababs at a time. If you add too many kababs in your frying pan, they will break.
    5- Fry the kababs on medium flame. Flame should not be too high or too low.
    6- Do not Flip your kababs again and again, they will break. Just let them cook from one side then carefully flip and cook the other side. Remove from the frying pan when you get nice golden brown color.
    7- You cannot freeze these kababs but if you want to serve them in dinner, you can prepare in the morning and keep in fridge.
    If you want to serve in a party, you can make one day before and keep in fridge.
    Coat them with egg and bread crumbs one hour before frying.
    FAQs Answers
    ❌ You cannot freeze these kababs.
    ✅ You can make them in the morning or one day before your party.
    ✅ You can replace Lemon salt (Tatri) with 1/2 teaspoon mango powder (Amchoor powder)
    ✅You can skip any spice or vegetable which is not available except potato and salt (this is the minimum requirement)
    ❌You cannot deep fry these kababs
    ✅You can add besan, corn flour, egg, rice flour or any binder if you are not satisfied why there is no binder in the recipe.
    Your happiness and satisfaction is more important than any recipe.
    ❓I’m not sure about Air fryer but you can try at your own risk
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