Aloo Kabab Recipe (Best Pakistani Potato Kebab)
Aloo Kabab is a crispy, golden-fried potato kebab that’s perfectly spiced and full of flavor! This classic Pakistani and Indian snack is made with mashed potatoes, aromatic spices, and herbs, then pan-fried on the stovetop until beautifully golden. Soft inside and crispy outside, these spicy aloo kebabs pair wonderfully with fried chicken, juicy steak, or a comforting plate of dal chawal. Whether you serve them as a side, appetizer, or tea-time treat, this is one of the best and easiest homemade kebab recipes that brings authentic street-style taste right to your kitchen.
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Servings: 3 Persons
Calories: 65kcal
Ingredients
- 3 Mashed Potatoes Big Size (Best to use Russet/Yukon Gold)
- Salt to Taste
- ½ teaspoon Red Chili Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Coriander Seeds – ¼ Tsp
- ½ teaspoon Chaat Masala
- 1 teaspoon Lemon Juice – 1 Tsp
- 2 tablespoon Bread Crumbs – 2 Tbsp
- Chopped Onion
- Green Chilies
- Fresh Coriander
- 1 tablespoon Corn Flour
Instructions
- Boil the potatoes: Use non-starchy potatoes for best texture.Once tender, drain the water, rinse with tap water, and peel the skin while still warm.
- Mash the potatoes: Use a potato masher to mash smoothly — no lumps!
- Add seasoning and spices: Mix in salt, red chili powder, garam masala, cumin powder, crushed coriander seeds, chaat masala, and lemon juice.
- Add binding and crispiness: Stir in fresh breadcrumbs and cornflour.(Optional: Add 2 teaspoon rice flour for extra crunch).
- Add the green ingredients: Mix in chopped onion, green chilies, and fresh coriander to make the kebabs aromatic and flavorful.
- Mix everything well: Use your hands to combine the mixture thoroughly until it forms a smooth, non-sticky texture.
- Shape into kabab patties: Divide the mixture and shape into round or oval kabab patti (about palm size).
- Shallow fry (Pan-Fried): Heat oil in a pan and shallow fry the kababs on medium heat.Flip once and cook both sides until golden brown and crisp.
- Serve hot: Enjoy your aloo kabab with green chutney, ketchup, or alongside fried chicken, steak, or dal chawal for a complete meal.
Video
Notes
Here are few quick tips that beginners can follow the best aloo kabab.
- Here are a few quick tips beginners can follow to make the best aloo kabab every time:
- Don’t overboil the potatoes. Once they’re tender, take them out immediately — overcooked potatoes can become mushy.
- Rinse hot potatoes with tap water right after boiling to make peeling easier.
- Mash the potatoes while they’re still warm — this gives a smoother texture and helps the kababs hold shape.
- Adjust the seasoning to your taste — add or reduce spices based on how spicy you like it.
- Use homemade breadcrumbs for the best flavor and crispiness. If not available, store-bought ones work fine.
- Add cornflour — it helps bind the mixture and gives a perfectly crispy kabab patti.
- For extra crunch, mix in 2 teaspoon rice flour (ideal for 2 medium-sized potatoes).
- Avoid deep frying. Shallow or pan frying on medium heat brings the best golden, crispy texture without excess oil.
Nutrition
Serving: 1kabab | Calories: 65kcal
