Aloo Kabab is a nutritious vegetarian recipe from Pakistan produced by frying a flavored patty of mashed potatoes and peas with local herbs and spices. And it the most famous dish as Indian street food. So, without any delay, let’s learn how to make aloo kabab at home.
Aloo Kabab is a multifunctional dish that should be part of the repertoire of recipes of each home cook. It would help if you ate ketchup, chili garlic sauce, or sriracha served for tea-time visitors or family members. Rotis and chutneys can be eaten. With daal chawal and a thin kachumber salad on the side, they are delicious. You’re a prominent snack in your children’s lunch box or your lunch box! It would help if you made sandwiches, with ketchup or some pudina chutney again.
Following Are Some Essential Ingredients Used In Aloo Kabab:
- Mashed Potatoes
- Salt to Taste
- Red Chili Powder
- Garam Masala Powder
- Cumin Powder
- Coriander Seeds
- Chaat Masala
- Lemon Juice
- Bread Crumbs
- Chopped Onion
- Green Chilies
- Fresh Coriander
- Corn Flour
How To Make It?
- In the quarters, wash, skin, and cut the potatoes. Boil until tender in salted water. Drain the water and put in a bowl the boiled potatoes. Mash like a pumpkin or a bifurcation. If you mash the potatoes, allow them to cool for around 15 to 20 minutes.
- Boil the potatoes in a tiny pot until soft. They can be baked but not cooked. Drain and reserve.
- Thinly cut and add to the potato blend tomatoes, coriander, and green chilies.
- Add salt to taste and seasoning (red powder of chili and ground cumin) and red flakes of chili.
- In a shallow plate, place the meal or the breadcrumbs. Forms the potatoes into round kababs, dip into the breadcrumbs/flour blend, and put on a grated plate. If all kababs have been prepared, cover the tray with the adhesive and hold it for about 30 minutes in the refrigerator.
- In a frying pan, heat olive oil and cook them on both sides until they are golden.
When frozen, potatoes appear to get soggy, so Aloo kababs cannot remain in the freezer for a long time. They should, though, be completed a few hours or a day before being served.
Make sure you have them coated with breadcrumbs before being kept in the refrigerator to ensure you are not exposed to the air while preparing them in advance.
