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Pakistani Style Aloo Kay Kabab (Potato Kababs)

The UnModern Woman
Serve these easy yet delicious Aloo Kay Kababs (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).
5 from 3 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course, Side Dish
Cuisine Pakistani
Servings 35 Kababs
Calories 59 kcal


  • 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.


*For less heat (spicy): reduce the red chili powder to half, and deseed the green chilies before chopping them.
Texture – Do not overcook the potatoes. You want them to be slightly undercooked, so they are easy to grate.
Pro Tip – 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.
Reheat – To reheat, air fry the Kababs for 1 minute at 350F, OR microwave uncovered for 2 minutes. Enjoy : )
Freeze – After forming the Kababs, layer them on a tray rubbed with oil or lined with wax paper. Flash freeze, then place them in an airtight bag or container for up to three months. To cook, take them out of the freezer, dip in beaten egg, and fry covered on medium heat for an additional one minute per side.


Serving: 1KababCalories: 59kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 9mgSodium: 195mgPotassium: 282mgFiber: 2gSugar: 1gVitamin A: 98IUVitamin C: 13mgCalcium: 10mgIron: 1mg
Keyword Kababs, Kebabs, Pakistani recipes, Potato, vegetarian recipes
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