Recipe for Shahi Aloo Ke Kabab

This is a Recipe for making at home tasty and delicious Restaurant or Dhaba Style Shahi Potato or Aloo Ke Kabab.

This is a crispy and spicy Kebab recipe, which is prepared using a stuffing containing potato as the main ingredient.

The Aloo Ka Kabab make a great starters snack for parties and can also be served as an add-on to the main course meals.

The Marathi language of this Kebab recipe can be seen here – Shahi Batata Kabab

Preparation Time: 60 Minutes
Serves: 10 Aloo Ke Kababs

Ingredients
For the Covering:
4 Big size Potatoes
½ Cup Gram Flour (Besan)
½ Teaspoon Garam Masala
Salt as per taste

For the Stuffing:
1 Tablespoon Chironji (Charoli)
3 Green Chilies (chopped)
2 Small Onion (chopped)
1 Teaspoon Ginger paste
1 Tablespoon Raisins
¾ Cup Hung Curd
¼ Cup Coriander (chopped)
Salt and Sugar as per taste
1 Tablespoon Oil
Oil for deep frying the Kebab

Aloo Ke Kabab

Shahi Aloo Ke Kabab

Preparation
For the Covering: Slightly roast the Besan. Boil the Potatoes, peal them and mash them. Then add the Besan, Garam Masala, Salt and mix it well and prepare a Dough. Prepare 10-12 equal sized balls from the Dough.

For the Stuffing: Chop the Onion, Coriander Leaves and Ginger. Heat the Oil in a Kadai and add the Onion, Ginger, Green Chilies, Chironji, Raisins and saute for a minute or so on a slow flame. Remove the Kadai from the flame and then add the Hung Curd, Coriander, Salt, Sugar and mix it well.

For the Kabab: Take a Dough ball and press it on your palm like a Katori shape and insert a tablespoon of the stuffing mixture into it and close the ball. Prepare the remaining Kababs using the same procedure.

Heat the Oil in a Kadai and deep fry the Kababs until the color changes into light brown.

Serve hot with Chutney or Tomato Sauce.

About Sujata Nerurkar (1960 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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