Potato Kabab (Parsi) Recipe
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Summary
Cooking Time1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientPotato
Ingredients
Potatoes - 750 gms
Fresh coconut - 1/2 or
Dry coconut - 1 cup, grated
Bread - 2 slices
Green chillies - 3
Ground spices - 2 tsps
Ginger - 2 tsps, finely chopped
Dry breadcrumbs - for coating
Salt - 1 tsp,for boiling potatoes
Coriander leaves - 2 tsps, chopped
Red chilli powder - 1/2 tsp
White cuminseeds - 1 tsp
Medium tomato - 1
Ghee - for deep frying
Flour - 25 gms, for batter
Directions
MAKING
1 In a pan, boil the potatoes in salted water until tender.
2 Allow to cool and mash them.
3 Remove the brown part of fresh coconut and grate.
4 Soak bread slices in water and squeeze out gently.
5 In a pan, heat 1 tbsp ghee.
6 Add in chopped ginger, green chillies, grated coconut and fry until light brown.
7 Add in the chopped coriander leaves, ground spices, white cuminseeds, salt, chopped tomatoes, bread slices, red chilli powder and cook until the mixture is dry.
8 Cool the mixture.
9 Make 12 round balls from mashed potatoes and fill each with cooked coconut.
10 Prepare a batter of the flour.
11 Dip kababs in it and roll in dry breadcrumbs to coat evenly.
12 In a frying pan, heat the ghee.
13 Fry the kababs until light brown.
14 Drain well on paper towels.
SERVING
15 Serve hot.
1 In a pan, boil the potatoes in salted water until tender.
2 Allow to cool and mash them.
3 Remove the brown part of fresh coconut and grate.
4 Soak bread slices in water and squeeze out gently.
5 In a pan, heat 1 tbsp ghee.
6 Add in chopped ginger, green chillies, grated coconut and fry until light brown.
7 Add in the chopped coriander leaves, ground spices, white cuminseeds, salt, chopped tomatoes, bread slices, red chilli powder and cook until the mixture is dry.
8 Cool the mixture.
9 Make 12 round balls from mashed potatoes and fill each with cooked coconut.
10 Prepare a batter of the flour.
11 Dip kababs in it and roll in dry breadcrumbs to coat evenly.
12 In a frying pan, heat the ghee.
13 Fry the kababs until light brown.
14 Drain well on paper towels.
SERVING
15 Serve hot.
