Aloo Kabab or Potato Cutlets is a versatile Pakistani vegetarian recipe made by frying a crispy patty of mashed potatoes and peas flavored with local herbs and spices.
Aloo kababs or potato cutlets are a multi-purpose dish that should be part of every home cook’s repertoire of recipes. They can be served as is to guests or family members at tea-time, and eaten with ketchup, chili garlic sauce or sriracha. They can be served with roti and chutney. They are absolutely delicious with daal chawal, and a light kachumber salad on the side. They are a great snack in your kid’s lunchbox, or for that matter, your own lunch box too! They can be used to make sandwiches, again with ketchup or maybe some pudina chutney.
This particular recipe has boiled peas in the filling to add color and flavor, and is coated in breadcrumbs to create a crisp and crunchy exterior. Serve hot on its own, or in any of the ways mentioned above.
If you are looking for more potato recipes (and considering my fondness for potatoes, there are loads!), just click here.
Would love it if you could try out and rate the recipe, and let me know how it was in the comments below!
Aloo Kabab or Potato Cutlets
- 500 grams potatoes peeled and cut in quarters
- ¼ cup peas
- 2 tablespoon onion finely chopped
- 2 tablespoon coriander chopped
- 1 green chili sliced
- Salt to taste
- ½ tsp red chili powder
- 1 tsp roasted cumin seeds
- ¼ tsp red chili flakes
- 2 teaspoon lemon juice
- 1 egg
- 2 tablespoon flour or cornflour optional
- Bread crumbs or flour to coat
- Oil for frying
Wash, peel and cut potatoes in quarters. Boil in salted water till tender. Drain the water and place the hot boiled potatoes in a bowl. Mash with a potato masher or a fork. Once the potatoes are mashed, let them cool for about 15 – 20 minutes.
Boil the peas in a small saucepan till tender. They should be cooked through but not mushy. Drain and set aside.
Finely chop the onions, coriander and green chilies, and add them to the potato mixture. Also add the boiled peas.
Add the spices (red chili powder, roasted cumin and red chili flakes) along with salt to taste.
Add lemon and then mix the potato mixture thoroughly. Taste and adjust seasonings as necessary. A small aloo kabab can be fried at this stage to do a proper taste test.
Once the spice and salt are as desired, add the egg and mix well. If the mixture feels too wet, add a few tablespoons of flour or cornflour to make it easier to handle.
Place flour or breadcrumbs in a shallow plate. Shape the potato mixture into round kababs, dip them into the breadcrumbs/flour mixture and then place on a greased tray. Once all the kababs are made, cover the tray with clingfilm and keep in the fridge for about 30 minutes.
Heat oil in a frying pan and fry the kababs till golden on both sides.
Potatoes tend to get soggy when frozen, thus aloo kababs cannot be kept in the freezer for a prolonged period of time. However, they can be made a few hours or a day in advance before they are ready to be served.
If making them in advance, make sure that they are covered in breadcrumbs completely, and then covered in clingfilm before being kept in the fridge to ensure that they are not exposed to the air.