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4 |
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18630 |
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9 |
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3.5/5.0 |
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 Occasion: Any |
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Total servings: 10-12 |
| Cuisine: Pakistani |
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Calories: |
| Effort: Average |
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Pre-Prep time: |
| Best for: All |
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Preperation time: 1 hr |
| How to serve: Hot |
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Aaloo Kay Kabab recipe by Uzma Aziz.
These kababs can be served as appetizers, snacks, as a side dish or even can be placed in bugers.
Keywords: aloo, cutlets, kabab, potato, aloo tikki
Potatoes One pound/Half Kg.
Fresh coriender(hera dhania) One bunch.
Salt to taste.
Red chillies 2 tea spoon.
Green chillies two to three medium.
Onion one small.
Corriander ground(Pisa houa shookha danya) one tea spoon.
Boil potatoes.
Mash them and add salt, red chillies and coriender ground.
Cut onions in very small and thin pieces,but chop them they will bitter the taste of kababs.
Also cut or chop green chillies and cut hara dhanya.
Add them into the potatoes and mix all ingredients well.
Then make small kababs and dip them into the egg and fry on low heat till they turn golden brown.
Now serve them with cucumber, tomatoes and onion salad with lemon juice added and immli ki chatni.
Link to this recipe: http://www.pakistanifoods.com/recipe/Aaloo-Kay-Kabab
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