Ingredients
- Khamba Aalu (peeled and boiled) – 300 g
- Onion (finely chopped) – 2 medium
- Green chilies (finely chopped) – 10 nos.
- Fresh coriander leaves (finely chopped) – 2 tbsp
- Fresh mint leaves (finely chopped) – 2 tbsp
- Ginger paste – 2 tsp
- Red chilli powder – 1 tsp
- Garam masala – ½ tsp
- Cumin powder – ½ tsp
- Turmeric powder – ¼ tsp
- Chaat masala – 1 tsp
- Oil – for shallow frying
- Salt –as per taste
Preparation
- Mash the boiled Khamba Aalu thoroughly in a mixing bowl until smooth.
- Add chopped onion, green chilies, coriander leaves, mint leaves, and ginger paste.
- Add salt, red chilli powder, garam masala, cumin powder, turmeric powder, and chaat masala.
- Combine all ingredients and mix well to form a uniform mixture.
- Divide the mixture into equal portions and shape them into round or oval kebabs.
- Heat a small quantity of oil in a non-stick pan.
- Shallow-fry the kebabs on medium heat until both sides become golden brown and crisp.
- Remove and drain excess oil on absorbent paper.
- Garnish with fresh coriander leaves and lemon .
- Serve hot as a tea time snack, starter or party appetizer with mint chutney, yogurt dip or spicy tomato sauce
Prepared by: Sabnam Aferin
Cuttack, Odisha
You can reach her at sabnam.aferin78@gmail.com