You are going to love these aloo kebabs!
For some reason it has taken me over a year of cooking and eating Indian food to feel right about using any other type of cheese besides paneer in my recipes. I don’t know why. I guess I just wanted to use the cheese in my recipes that is used most often in India.
The thing is, many very popular Indian chefs use other types of cheese such a Cheddar and Mozzarella in there new-age Indian recipes and they taste great. This aloo kebab recipe was given to me by a friend who works up the road from me at a new Indian restaurant.
I have to say that I’ve been making potato cakes for many years and these have to be one of my favourites now. The recipe is simple but offers so many delicious flavours that go deliciously well together.
At the restaurant, these kebabs are served on wooden skewers. I have chosen here to make simple patties. It’s easier and easy is good.
- 3 large jacket potatoes - peeled and quartered
- 1 tablespoon cumin seeds
- 1 teaspoon black mustard seeds
- 3 fresh green chillies - finely chopped
- Juice of one lime
- 1 teaspoon red chilli powder
- 5 tablespoon grated Cheddar cheese
- 1 tablespoon sifted gram flour
- 5 tablespoons chopped coriander
- 250ml (1 cup) semolina flour
- 250ml vegetable oil
- Bring a saucepan of water to a boil and add the potatoes.
- Cook for about 25 minutes until the potatoes are soft.
- Drain and return the potatoes to the pan and mash. Set aside to cool.
- Heat a small dry frying pan over medium heat and roast the cumin seeds and mustard seeds. Move the seeds around in the pan so that they roast evenly and remove from the heat when they begin to smoke.
- Add the cumin seeds, green chillies, lemon juice, Cheddar cheese, gram flour, red chilli powder and chopped coriander to the mashed potato and mix.
- Form into 8 patties.
- Heat the oil in a large frying pan until a piece of bread turns brown in about 25 seconds.
- Dust the aloo kebabs with the semolina powder and shallow fry for about three minutes per side. Be careful when turning so that the aloo kebabs don't turn into oily aloo slop.