Potato Yogurt Kebab / Dahi Aloo ki Kebab
Potato Yogurt Kebab | Dahi Aloo ki Kebab. How to make Potato Yogurt Kebab / Dahi Aloo ki Kebab ?
Potato Yogurt Kebab | Dahi Aloo ki Kebab. How to make Potato Yogurt Kebab / Dahi Aloo ki Kebab ?
This recipe is also known as Dahi Aloo ki Kebab. They are slightly crunchy on the outside with an almost melt in your mouth texture in the inside.
This recipe is made by mixing boiled potatoes, thick yogurt, Indian spice mix and some chickpea flour/if you prefer add bread/besan. This can be a great appetizer for parties or can be used as stuffings in veg burgers too. You can prepare in advance and freeze it for 3 to 4 days and fry when you need it. Great evening snack. 🙂
Tip for this kebabs: potatoes in this recipe need to be kneaded by hand to an extremely soft & smooth dough. Based on the size of the potatoes you have to use the ingredients. Or else dough can become sticky.
Potato Yogurt Kebab / Dahi Aloo ki Kebab
Instructions
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1
Grate boiled potato in a large bowl and keep aside.
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2
Add yogurt, besan, ginger, chilies, spices, and mix evenly.
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3
Now knead the mixture into a smooth dough. Use extra flour if needed.
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4
Pinch out equal sized balls from the dough and mold them into round kabab shapes.
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5
Now pat them evenly in cornstarch, place all kabobs on a plate and refrigerate for at least 10 minutes.
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6
Heat a pan with oil and fry on both sides till it turns to golden brown color.
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7
Once, your kebabs are evenly brown on both sides, transfer them to a serving dish.
Notes
Potatoes in this recipe need to be kneaded by hand to an extremely soft & smooth dough.
Based on the size of the potatoes you have to use the ingredients. Or else dough can become sticky.
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