Aloo Kabab or Potato Cutlets

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Aloo Kabab is a great vegetarian side dish especially when served with daal chawal. They are also a great tea party snack or part of your snacks troll...
  • PREP TIME: 60 minutes
  • COOK TIME: 20 minutes
  • SERVINGS: 6 persons
Aloo Kabab or Potato Cutlets


  • 4 – 5 large Potatoes
  • 2 teaspoon salt (to taste)
  • 1 – 2 teaspoon black pepper (adjust to taste)
  • 1 teaspoon red chili powder (adjust to taste)
  • ¼ cup coriander leaves, finely chopped
  • ¼ cup flour (maida) – for coating


  • 1. Bring a pan of water to boil. Wash potatoes and then boil them until they are tender (about 45 minutes – 1 hour). Check for doneness by piercing the skin with a knife. If the knife goes through smoothly then the potatoes are done.
  • 2. Drain the potatoes. Peel and mash them with a potato masher or a fork while still warm.
  • 3. Once warm, add salt, black pepper, red chili pepper and coriander leaves. Taste and adjust seasonings if required.
  • 4. Heat oil in a frying pan for shallow frying.
  • 5. Take out the flour in a shallow plate.
  • 6. Shape the potato mixture into round kabab (patties). Coat them with flour on both sides making sure that the edges are also covered.
  • 7. Remove the excess flour and shallow fry on a medium flame.
  • 8. Cook for about 3-4 minutes on one side, and then cook the other side for the same till golden brown.
  • 9. Take out the potato kabab on a paper towel.
  • 10. Serve with sauce or ketchup on the side.


Photo Credits: If you want to add some extra flavor to potato kabab then you can add some boiled peas (fresh or frozen) If you want an added crunch, then you can also do a breadcrumb coating. Coat them in flour then beaten egg followed by bread crumbs.
Desi Appetite
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