Aloo ke Kebab (Potato Kebabs)

Potatoes are such a versatile ingredient, I mean, everyone knows this but really have you ever thought about the amount of recipes that potatoes are in? Sure, you can say that about about anything but you can do so much to a potato—boil it, roast it, mash it, fry it and just everything else that exists in cooking. You’re welcome. Oh, why am I saying “you’re welcome” because you were obviously thanking me for so comprehensively introducing the star of this recipe with you guys, potatoes. I know, I know, how does she do it? Hold the applause.

Today’s recipe are Potato Kebabs. If there is one thing you need to know about Pakistani Cuisine it’s that it loves its kebabs. We literally have too many types of kebabs for me to keep track of and potato ones are one of the easiest to make, so why not start there? These flat discs of crispy potato goodness are sure to please and can be eaten with anything you please or on there own. So, let’s get started why don’t we?

Ingredients:

• 2 medium potatoes, peeled, boiled, and mashed
• 1 teaspoon cumin powder
• 1/4 teaspoon red chili powder
• 1/2 teaspoon cumin seeds, dry roasted
• 1 green chili pepper
• 1/2 teaspoon butter (optional)
• Salt, to taste
• Oil to pan fry

Directions:

Good news everyone! This recipe is actually super easy 🥳. Isn’t that just fantastic! Step one: Peel them potatoes, boil them potatoes, and mash them potatoes. Could that have been three steps? Maybe, who wants to know? Moving along. Once you have a bowl of smooth mashed potatoes you can basically go ahead and add all your ingredients. I chose to add some butter in the beginning, but this is honestly optional. It adds a little bit of creaminess, but they’re just as good if you choose to omit the butter.

Quick Tip: For the cumin seeds, all you need to do is put them on a dry pan and let them roast for a minute or two and then take them off the heat. Once it’s off the heat just crush them a little (in a mortar and pestle or just with a rolling pin) to release all that flavor-flave (this is real term, log it away in your memory). I guess that wasn’t really a tip, I just told you how to roast the seeds. Well, good job! Now, one everything is thoroughly mixed you can start to form your kebabs! Super simple, really. Take a quarter of your mixture an form it into a ball and then just flatten it down. Shape it into a circle as best you can and ooooh, you’re almost done!

Now to fry them up! If you don’t want to eat these immediately you can store them in the fridge until you’re ready. But the time to fry is now! In a frying pan put about a tablespoon off oil and let it heat up on high. To check if it’s ready just put a small piece of potato in the oil and if it starts bubbling you can put in your kebabs. Let your kebabs fry away for about 3-5 minutes per side (check for golden brown color). The amount of crispness is up to you, so make it as golden brown as you would like!

The only thing you want to be careful off is the crispy top tearing when you flip, so make sure you have a thin spatula that can fully get under the kebab. Once the kebabs are one you can transfer to paper toweled plate to let excess oil drain. Once they cool slightly you are ready to eat! Definitely the best part 😁 You can serve this with rice or just eat it on its own with tamarind chutney or green chutney (even ketchup is acceptable).

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