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.
Ayesha Jamal 