Go Back
+ servings
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.
Print Recipe
5 from 1 vote

Aloo Kabab or Potato Cutlets

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.
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: Dinner, Side Dish, Snack, Snacks
Cuisine: Pakistani
Servings: 6 people
Calories: 1528kcal
Author: Kiran

Ingredients

  • 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 teaspoon red chili powder
  • 1 teaspoon roasted cumin seeds
  • ¼ teaspoon red chili flakes
  • 2 teaspoon lemon juice
  • 1 egg
  • 2 tablespoon flour or cornflour optional
  • Bread crumbs or flour to coat
  • Oil for frying

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 1528kcal
Tried this Recipe? Tag me Today!Mention @MirchiTales or tag #mirchitales!