Kuttu Aloo Kebab
Crispy on the outside, soft on the inside, these buckwheat and potato kebabs are a Navratri fasting favorite. Flavored with rock salt and simple spices, they make a delicious and gluten-free snack.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the potatoes.
- b.Boil the potatoes until they are fork-tender, about 15-20 minutes.
- c.Once cooked, drain the water, peel the skin, and let them cool completely.
- d.Mash the cooled potatoes in a large bowl, ensuring there are no lumps.
- 2
Step 2
- a.Make the kebab mixture.
- b.To the mashed potatoes, add the kuttu ka atta, chopped green chilies, grated ginger, and coriander leaves.
- c.Add the spices: sendha namak, red chili powder, roasted cumin powder, and amchur powder.
- d.Mix everything together with your hands to form a smooth, non-sticky dough.
- 3
Step 3
- a.Shape the kebabs.
- b.Lightly grease your palms with a little ghee or oil.
- c.Divide the mixture into 12 equal portions.
- d.Roll each portion into a smooth ball and then flatten it gently to form a round patty, about 2 inches in diameter.
- 4
Step 4
- a.Shallow fry the kebabs.
- b.Heat ghee in a non-stick pan or tawa over medium heat.
- c.Carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
- d.Fry for 3-4 minutes on one side until golden brown and crisp.
- e.Flip and cook the other side for another 3-4 minutes until it's also crisp and golden.
- 5
Step 5
- a.Drain and serve.
- b.Once cooked, remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess ghee.
- c.Repeat the frying process for the remaining kebabs.
- d.Serve the Kuttu Aloo Kebabs hot with mint chutney or yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled potatoes are completely cool and dry before mashing to prevent the mixture from becoming sticky.
- 2Don't overcrowd the pan while frying; this helps the kebabs cook evenly and become crispy.
- 3You can add 2 tablespoons of crushed roasted peanuts to the mixture for extra crunch.
- 4Adjust the amount of buckwheat flour depending on the moisture content of your potatoes. The dough should be firm enough to shape.
- 5Serve immediately for the best texture, as they can become soft upon cooling.
- 6For a healthier version, you can air fry these kebabs. Brush with ghee and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway.
Adapt it for your goals.
Healthy
Shallow fry with minimal ghee or use an air fryer. You can also add finely grated carrots or bottle gourd to the mixture for extra nutrients.
kid friendlyKid friendly
Skip the green chilies and reduce the red chili powder. Shape them into fun shapes before frying to make them more appealing for kids.
high proteinHigh protein
Add 1/2 cup of crumbled paneer (cottage cheese) to the potato mixture to boost the protein content.
jainJain
This recipe can be made Jain by replacing potatoes with mashed raw bananas. All other ingredients are suitable.