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Serve these easy yet delicious Aloo Kay Kabab (Potato Kebabs) as appetizers or evening snacks, with Daal Chawal (Lentils & Basmati Rice). Or, use them to make delicious Aloo Kay Bun Kababs (Potato Bun Kababs).
Pakistani Style Aloo Kay Kabab
Aloo Kay Kabab! Need I say more? I mean, if you are a Pakistani or South Asian, for that matter. Then, just the term Aloo Kay Kabab, literally translated to Potato Kebabs, will make your mouth water.
Or, if you have been one of those few lucky folks who have tried an Aloo Ka Kabab or an Aloo Tikki for that matter, at your South Asian friend's house or a restaurant. Then, you know exactly why you are here.
Trust me as I write this post, my mouth is watering again just thinking about this perfectly spiced yummy goodness of herb-infused mashed and fried potatoes. The best part is that you need less than ten ingredients to pull this one.
So, whether you eat them as-is for a snack, devour them with a bit of ketchup, perhaps? Or you are a purist and prefer it with Hari (green) chutney only. Or, maybe you love them with your Daal Chawal (lentils and Basmati rice). Or, the best. You use them to make delicious Aloo Kay Bun Kababs (Potato Bun Kababs) out of them.
Either way, you know what the deal is, and you know you want to make these now and eat them right away too. Just be careful. Not straight from the stove. Potatoes can be hot.
So, Why Share Aloo Kay Kababs?
This recipe is very special to me as it was the first-ever Aloo Kay Kabab recipe posted on the internet that I had the honor of sharing in 2007 on Food.com, formerly known as Recipe Zaar. It’s also one of the few things I learned from my Ami Jaan (dearest mother) before I got married and moved out. Yup, unless we Pakistanis are going out of state for school. We tend to stick with our parents. I can write a whole blog post about that. But, let's keep that for some other day. Also, if you are in the mood for something "light", then don't forget to try Pakistani Style Dalia With Chicken.
"Remember Sana beta (son/daughter in this context), never cook your potatoes too much for Aloo Kay Kababs. You want them to be slightly undercooked, so they are easy to grate."
This was the single most crucial tip Ami Jaan gave me as she taught me how to make them in Chicago's hot summer. And that is precisely what I am going to share with you. If you get the potato consistency right during preparation, then everything from forming the Kababs in your hands to pan-frying them will go extremely smoothly.
What Are Aloo Kay Kabab And How Do We Make Them?
They are patties made with boiled potatoes, herbs, and spices that are pan-fried. Depending on the region, the spices can be different. But, the main ingredients and cooking methods are always the same. Aloo Kay Kabab are straightforward to make. You simply boil potatoes, grate them, then add cilantro, green chilies, salt, red chili powder, and mango powder.
You then make Kabab out of the potato mixture, dip in beaten egg, and pan-fry them. And, Voila!
What Goes in Pakistani Style Aloo Kay Kabab?
Here are the ingredients required to make Potato Kebabs
- Potatoes Don’t let the starch or carb deter you from including potatoes in your diet. Try to buy organic whenever you can. Remember, when taken in moderation, they are rich in vitamins, minerals, and antioxidants.
- Salt I use Himalayan salt with less sodium per serving which is readily available at South Asian Grocery stores and contains more than 80 trace minerals. If you are using regular iodized salt, then feel free to lower/adjust the amount to your liking.
- Red chili powder Capsaicin found in red chilies helps reduce inflammation and promotes digestive health. Red chilies also prevent acid reflux and kill bacteria that cause stomach ulcers. This spice that some people shy away from is also known to enhance our cognitive function and increase our metabolism, helping with weight loss.
- Mango powder, commonly known as Amchoor or Khata’i powder, is readily available in South Asian grocery stores. It helps fight inflammation, control blood pressure and diabetes. This tangy powder is also known to aid in digestion.
- Cilantro Cilantro is one of my favorite herbs that doesn't just add a lovely fragrant flavor or the perfect pop of color to our food. This antioxidant-rich herb has many health benefits that include the promotion of skin, heart, brain, and digestive health. It can also help lower blood sugar levels.
- Green Chilies I use serrano peppers since they are readily available at my local grocery stores. You can use those or Pakistani green chilies, commonly known as Thai green chilies, at the American grocery stores. Serrano peppers contain antioxidants and are incredibly high in Vitamin A and C.
- Eggs Besides being high in protein & Omega 3s, eggs also help increase our good cholesterol. Always make sure that you are purchasing free-range, grass-fed hens’ eggs. Believe it or not, an animal’s stress factors can transfer into what we eventually consume as food.
- Avocado Oil I have been successfully cooking South Asian food in Avocado oil since 2019. For those of you wondering, there is no taste difference. Besides being healthy for us, it has a high smoke point which means that avocado oil can retain its nutritional value at high temperatures, making it ideal for South Asian cooking.
Crispiness and Heat Level
Crispy Kababs: To make the Kababs crispy, increase the oil for frying, and ensure that the oil is hot enough before adding the Kababs to the pan. After frying, do not place them on a paper towel.
Don’t Like It Hot? This recipe is most definitely on the spicier end. As always, the spice level is adjustable to your liking. If you would love all the flavor, but would instead go easy on the heat, then simply reduce the red chili powder to half, and deseed the green chilies before chopping them.
Frequently Asked Questions
Store the Kababs in an airtight container for up to 3 days.
Freeze the Kababs in an airtight bag or container for up to three months. To cook, simply take them out of the freezer, dip in beaten egg, and cook covered on medium heat for an additional one minute per side.
This recipe can easily serve at least 15 people. But yes, you can multiply the recipe. Simply double or triple the ingredients by clicking 2x or 3x in the recipe box below, and follow the instructions as-is.
Make The Perfect Kabab
- Never cook your potatoes too much for Aloo Kay Kababs. You want them to be slightly undercooked, so they are easy to grate. Use a fork or knife to test if the potatoes are done. They are cooked when the fork or knife goes through the potato with slight resistance. Remember, the potatoes will continue to cook after coming out of the pot. Be careful when you peel them.
- To remove as much starch as possible from the potatoes. Bring the water to boil first. Then add the potatoes.
- Before making every Kabab, if you put some oil in the palm of your hand, they won't stick, & it will become easy to shape them.
ACCOMPANIMENTS: How To Serve Aloo Kay Kabab
You can serve these Kababs with ketchup or Hari Chutney as appetizers at a dinner party or as an evening snack with Chai.
One of my favorite ways to serve them is with Daal Chawal. Nothing beats the feeling of that bite that contains just the right amount of Daal, Chawal, and a little piece of Aloo Ka Kabab. For easy dinner nights, they also go well with Naan/Paratha with Chutney.
Another fun way to serve them is by using them as patties for Bun Kababs. Make Aloo Kay Bun Kababs (Potato Kababs in a Bun) by adding Kabab, sliced tomatoes, onions, ketchup, or Spicy Chutney in griddle toasted buns. Yum!
Let's Make Them
Pakistani Style Aloo Kay Kabab (Potato Kababs)
- Large Pot
- Large Mixing Bowl
- Chopping Board
- Frying Pan
- 4 ½ lbs potatoes (boiled, peeled & grated)
- 2 ½ teaspoons Himalayan salt
- 6 teaspoons red chili powder
- 8 teaspoons mango powder (Amchoor powder)
- 4 green chilies (finely chopped)*
- 3 tablespoons or ⅛ bunch coriander (finely chopped)
- 2 eggs (beaten with a pinch of salt)
- ½ cup oil (or as desired for frying)
- In a large mixing bowl, add potatoes, salt, red chili powder, mango powder, green chilies, and cilantro. Using your dominant hand, mix well till everything is combined. Do not over mix. Otherwise, the mixture may become pasty.
- Using your fingers, take a small amount of this mixture in the palm of your hand, and flatten to a disc shape to form the Kababs.
- Now heat oil in a frying pan. Dip the Kababs one by one in beaten eggs & then fry on medium high heat for 4 minutes on each side, or till they turn golden brown.
- Serve warm with ketchup, Chutney, Raita or as a side dish with anything.
Note: The nutritional info is based on ingredients used in The UnModern Woman’s kitchen. Depending on the brand of ingredients used, the nutritional count may or may not be approximate.
HAVE A QUESTION OR THOUGHTS ABOUT THIS RECIPE?
I love getting feedback. Please let me know in the comment section below : )
Sana aka The UnModern Woman