Description
Made with mashed potatoes and spiced chana dal stuffing, these Indian kebabs are crispy on the outside and soft on the inside.
Ingredients
Units
Scale
For the Kebabs:
- 5 medium-sized boiled potatoes, mashed
- 3 slices of bread
- 1–2 green chilies, finely chopped
- 1/2 teaspoon dry mango powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon Indian garam masala
- 1 tablespoon dry fenugreek leaves (kasuri methi)
- Salt to taste
- Oil for frying
For the Stuffing:
- 1/2 cup boiled and mashed chana dal (Bengal gram)
- 2 tablespoons desiccated coconut
- 4–5 cashews, chopped
- 7–8 raisins, chopped
For Coating:
- 2 tablespoons semolina
Instructions
Prepare the Potato Mixture:
- Mash Potatoes:
- In a large mixing bowl, mash the boiled potatoes until smooth.
- Add Spices:
- Add dry mango powder, red chili powder, garam masala, chopped green chilies, dry fenugreek leaves, and salt. Mix well to combine.
- Add Bread:
- Dip each bread slice in water briefly, squeeze out the water, and add the bread to the potato mixture. Mix thoroughly to form a smooth dough.
Prepare the Stuffing: 4. Combine Ingredients:
- In a separate bowl, combine the boiled and mashed chana dal, desiccated coconut, chopped cashews, and raisins. Mix well.
- Form Balls:
- Shape the mixture into small balls, roughly the size of a small lemon or egg yolk.
Assemble the Kebabs: 6. Shape Kebabs:
- Take a larger portion of the potato mixture and flatten it in your palm.
- Place a stuffing ball in the center and fold the potato mixture around it to form an oval-shaped patty. Ensure the stuffing is fully enclosed.
- Coat Kebabs:
- Roll each kebab in semolina to coat it evenly.
Fry the Kebabs: 8. Heat Oil:
- Heat vegetable oil in a heavy-bottomed skillet over medium to high flame.
- Fry Kebabs:
- Deep fry the kebabs until they are golden brown on both sides, turning them gently to ensure even cooking. Fry in batches if necessary.
- Serve:
- Serve hot with mint chutney, spicy tomato sauce or raita.
Notes
- Spices:
- Dry mango powder adds tanginess. Substitute with lemon juice if unavailable.
- Garam masala is a blend of ground spices common in Indian cuisine. Find it in the spice aisle or online.
- Dry fenugreek leaves (kasuri methi) add a unique flavor. Substitute with fresh fenugreek or skip if unavailable.
- Stuffing:
- Chana dal is split chickpeas. Substitute with yellow split peas if needed.
- Desiccated coconut is dried, shredded coconut. Use fresh grated coconut if preferred.
- Frying Tips:
- Ensure oil is hot enough before adding kebabs to avoid them becoming greasy.
- Fry on medium to high flame for even cooking and golden-brown color.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Indian
Nutrition
- Serving Size: 100g
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0g