Spicy Potato Cutlets (Aalo kebabs)

 I’m not very fond of  vegetarian dishes but these potato cutlets( or ‘aalo  kebabs’) are the best thing ever ,being vegetarian as well. They do very well inside a vegetarian burger, or with tortillas, parathas ,naan, with bread or on their own. Taste best when served with spicy mint-coriander chutney or with ketchup.This recipe makes an anticipated weekly appearance on our table despite my family comprising majorly of meat lovers……so yes, both non-vegetarians and vegetarians love these! 

What You Need(serves 6)

• 1/2 kg potatoes (boiled)
• 2 Green chilies chopped
• 1/4 cup fresh coriander leaves chopped
• Juice of 1 lemon
• 1 onion sliced
• 1/2 tsp red chili powder
• 1/2 tsp ginger garlic paste
• 1/2 tsp ground chili 
• Salt to taste
• 1/2 tsp black pepper
• 1-2 eggs beaten
• (vegetable )oil to fry
• Gram flour(Or All-purpose flour)

How To Go About It

• Heat the vegetable oil on medium heat in a wok/frying pan.
• In a bowl mix the potatoes and all the ingredients(Except gram flour and eggs).  Take a spoon and mix thoroughly to make a mash. It is essential that no food processor/kitchenaid etc be used since it may over process the ingredients so cutlets won’t be able to hold their shape up.
• Then use your hands to shape the potato mix into kebabs/cutlets.
• Before frying each kabob, dip each one first in beaten egg(s) then coat in gram flour.
• Put each cutlet into the hot oil.
• Deep fry till crispy and golden-brown.
• Serve with mint coriander chutney or ketchup.
  

  This is how the mash should look like