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
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
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.