Potato Kebab | Easy Stove Top Potato Kebab Recipe | Vegetarian Kebab

Its been a long time that I've posted anything on blog and facebook just reminded me that my blog is 6 years old! :) Been super busy with baking and also with my pre-schooler and that's the reason behind my absence. But I miss blogging so much, so after a long time even amongst a very busy schedule here I'm back with a recipe that is super easy to prepare. Kids will definitely enjoy this recipe as it has the kebab look and it tastes yum, also it is not deep fried, not very time consuming. Summer holidays are approaching and this recipe could be a savior recipe for many moms. Tweak and play with the ingredients as per your wish and your kids liking, you can add a other vegetables like peas, carrot, beetroot, but be sure to precook and mash them before using in the recipe. The best part is kids will not even know that you've added any kind of vegetables when you blend them with potatoes. Moreover it is a kebab but a vegetarian dish :) If you are a chicken lover you must definitely check my easy chicken kebab recipe. Now lets see how to make a simple potato kebab.

INGREDIENTS

Total Preparation Time - 30 minutes

Number of kebabs we get - 4 to 5 depends on the size

Potatoes - 2
All purpose flour / Wheat flour - 1 tablespoon
Red chilli powder - 1- 2 teaspoons (depending on your spice tolerance, for kids 1 teaspoon would d0)
Cumin powder - 1 teaspoon
Pepper powder - 1/4 teaspoon
Coriander powder - 1/4 teaspoon
Garam masala - 1/8 teaspoon
Chat masala - 1/2 teaspoon
Amchoor powder / Dry mango powder - 1/4 teaspoon (optional or 1/4 teaspoon lemon juice)
Kasoori methi / Dry fenugreek leaves - a pinch
Garlic - 1 pod Very finely sliced or chopped (optional)
Coriander leaves - Few
Salt - As per taste
Oil / Butter - Few teaspoons
Few Skewers - As required

PREPARATION METHOD

Wash and chop potatoes into two big pieces, then steam or boil potatoes until they are tender. When you insert a knife it should slide into the pieces easily. I pressure cook them for 10 minutes on low flame. (To a pressure cooker add washed potatoes and pour enough water to cover them, then cover with the lid and cook on low flame)
Now let them cool down to a bearable temperature, then peel off the skin. It should come off easily if it has been cooked properly.
Take a pan, place on flame and add all the dry powders and kasoori methi except salt and flour. roast on a very low flame for a few seconds and remove immediately from the pan, do not roast too much as they will burn easily. This step is optional but this makes sure that there isn't any raw smell in the dish.

Now to the mashed potatoes add these dry roasted powders, salt, chopped coriander leaves. garlic pieces and mix well.
Then add flour and mix well. Do not add even a single drop of water, else it will not hold the shape.
Take a skewer and pinch a ball of the mashed potatoes and press it over the skewer, flatten it gently over the skewer. Let it be a little thick but not too fat as it might fall off the stick. Dip your fingers in oil and then do this procedure to avoid the potatoes sticking to your fingers.

Do the same with the rest of the mixture.

Now place a heavy bottomed tawa or pan on flame and spread some oil. Spread enough oil to avoid sticking. Place the potato kebabs over the pan and flip it after a minute to make sure that it does not stick to the pan. Do the same to the other side too. Then let it cook well and wait until it turns brownish. Spread some oil or butter whenever needed.

Remove from flame and serve with ketchup or mint chutney.

TIP 1: To give it a smoky effect try the method I've shown in Chicken tikka biryani recipe.

TIP 2: You can also bake it 180 degrees Celsius for 6 to 8 minutes, depends on how thick your kebabs are. Brush some oil or butter before baking.

TIP 3: Add more vegetables but make sure you mash them well else the kebabs wont hold shape and will fall of the stick. Flour is the binding agent here, so don't skip adding flour.