Kuttu Aloo Kebab

1. 1
   boil · ~20 min

   Boil and mash the potatoes.

   Place whole potatoes in a pot and cover with water. Boil until fork-tender, about 15-20 minutes. Drain and let them cool slightly. Peel and mash them in a large bowl until smooth with no lumps.

   TIPFor the fluffiest mash, ensure potatoes are completely dry before mashing.
2. 2
   prep · ~2 min

   Dry roast the cumin seeds.

   Place the cumin seeds in a small pan over medium heat. Stir constantly for 1-2 minutes until they turn fragrant and slightly darker in color. Remove from heat and crush lightly with a mortar and pestle or between your palms.

   TIPDo not walk away; cumin seeds burn in seconds.
3. 3
   mix · ~3 min

   Prepare the kebab dough.

   Add the buckwheat flour, chopped green chili, grated ginger, crushed cumin, rock salt, black pepper, and fresh coriander leaves to the mashed potatoes. Mix well with your hands until a uniform, slightly sticky dough forms. Do not add water.

   TIPThe moisture from potatoes is enough to bind the dough. Over-mixing makes it gluey.
4. 4
   mix · ~5 min

   Shape the kebabs.

   Lightly grease your palms with ghee. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten gently into a patty about 1.5 cm thick. Place them on a plate.

5. 5
   fry · ~8 min

   Shallow fry the kebabs.

   Heat ghee in a large non-stick pan over medium heat. Place the patties in the pan, leaving space between them. Cook for 3-4 minutes on one side until golden brown and crisp. Flip carefully and cook for another 3-4 minutes on the other side.

   TIPKeep the heat medium to cook them through without burning the outside.
6. 6
   serve

   Serve hot with your favorite chutney.

   Transfer the golden kebabs to a plate lined with paper towels to drain any excess ghee. Serve immediately with a side of mint chutney or yogurt dip.

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