Kuttu Aloo Kebab

Instructions

1. 1

   Prepare the potatoes.

   • Boil the potatoes until they are fork-tender, about 15-20 minutes.
   • Once cooked, drain the water, peel the skin, and let them cool completely.
   • Mash the cooled potatoes in a large bowl, ensuring there are no lumps.
2. 2

   Make the kebab mixture.

   • To the mashed potatoes, add the kuttu ka atta, chopped green chilies, grated ginger, and coriander leaves.
   • Add the spices: sendha namak, red chili powder, roasted cumin powder, and amchur powder.
   • Mix everything together with your hands to form a smooth, non-sticky dough.
3. 3

   Shape the kebabs.

   • Lightly grease your palms with a little ghee or oil.
   • Divide the mixture into 12 equal portions.
   • Roll each portion into a smooth ball and then flatten it gently to form a round patty, about 2 inches in diameter.
4. 4

   Shallow fry the kebabs.

   • Heat ghee in a non-stick pan or tawa over medium heat.
   • Carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on one side until golden brown and crisp.
   • Flip and cook the other side for another 3-4 minutes until it's also crisp and golden.
5. 5

   Drain and serve.

   • Once cooked, remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess ghee.
   • Repeat the frying process for the remaining kebabs.
   • Serve the Kuttu Aloo Kebabs hot with mint chutney or yogurt.