Potato Kebab Recipe

Potato Kebab Recipe. Potato Kebab is a simple formula that can be made in jiffy when visitors are showing up over short notification. This kebab formula is ready with normal fixings accessible in your kitchen like potatoes, breadcrumbs, chaat masala, ginger and coriander and tastes astonishing. The best thing about this speedy formula is that it holds the first taste of the potatoes. This pan fried formula may somewhat be high on calories however is amazing as an evening nibble on days you desire for intriguing food.

You can match this kebab with newly pre-arranged green chutney or ketchup. Assuming you are in a temperament to explore, you can likewise stuff the kebab with a little piece of cheddar 3D square and which on profound searing will transform into a messy chomp. Potato kebab is near the customary Indian bread moves that our mothers have been making. This is a should give formula a shot ends of the week!

Elements of Potato Kebab

6 Servings
4 potato
1 cup bread pieces
1 teaspoon coriander powder
1 teaspoon cumin powder
5 cup water
1/2 cup flour
1/2 teaspoon garam masala powder
1 1/2 cup refined oil
salt as required

Potato Kebab Recipe

The most effective method to make Potato Kebab

Stage 1
In a tension cooker, add potatoes alongside 4-5 cups of water and allowed the potatoes to bubble. Allow the potatoes to cook till 3-4 whistles and check assuming the potatoes have bubbled totally. Strip the skin of the potato after they cool down somewhat as it is hard to strip the skin when the potatoes are hot.

Stage 2
Presently, take a huge bowl and add the stripped potatoes and squash them well. Then add breadcrumbs (leave a little for the last covering), coriander powder, cumin powder, garam masala alongside salt according as you would prefer, and blend every one of the fixings totally. Make little kebabs from this blend, keep these kebabs in a bowl. Presently focus on these kebabs flour and take the leftover breadcrumbs and focus on the kebabs the breadcrumbs also.

Stage 3
Presently put a kadhai on medium fire and intensity oil in it. At the point when the oil assuming sufficiently hot, add the kebabs and profound fry them until they become brilliant brown from both the sides. Take them out on a plate covered with tissue to assimilate the additional oil and serve hot with chutney or ketchup.

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