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Nutrition Facts
Serving Size 1 (159g) Recipe makes 15 servings The following items or measurements are not included below: mango powder
Calories 180
Calories from Fat 71		(39%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 489mg		20%
Potassium 631mg		18%
Total Carbohydrate 25.1g		8%
	Dietary Fiber 3.5g	14%
	Sugars 1.8g
Protein 3.5g		7%
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Aloo Kay Kabab (Potato Kebabs)

Recipe #230917 | 40 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Bint e Naeem
May 28, 2007

This recipe is for people who are more into spicy desi food. U can serve these kababs as appetizers, with Daal Chawal or even make Bun Kababs from them. For people who like their kababs crispier they can roll the kababs in bread crumbs after dippen them in eggs. Also before making every kabab if u put some oil in the palm of yr hands they won't stick & the shape would come out better.

SERVES 15 , 35 kababs (change servings and units)

Ingredients

2 kg potatoes (boiled, peeled & grated)
3 teaspoons salt
6 teaspoons red chili powder
8 teaspoons mango powder (amchoor powder)
4 green chilies (chopped)
2 tablespoons mint (chopped)
3 tablespoons coriander (chopped)
1 egg (beaten)
1/2 cup oil (or as desired for frying)

Directions

1
Put the already boiled & grated potatoes in a big bowl.
2
Add all ingredients except eggs & mix well.
3
Take a small amount of this mixture in the hand and flatten to a disc shape.
4
Dip in beaten eggs & then fry in a pan on medium high heat till they turn golden brown.
5
Serve with ketchup, chutney, raita or as a side dish with anything.

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Featured Reviews for This Recipe

From: Georgiapea

On Mar 29, 2009

I thought these were delicious. I did cut down on the spice a good deal (as you warned about how spicy they were in the description) - I only put 2 green chilies in (not 4) and they were still quite piquant! I may have overcooked the potatoes - they were mashed-potato-like, i.e. not 'grateable'. Regardless, this is a wonderful recipe. I served them with your chickpea pulao and tamarind/cilantro dipping sauce and some raita. Great! Thank you! Reviewed for PAC Spring 2009

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