Ingredients

½ kg potatoes, boiled, peeled & mashed
2 bread slices, soaked in water & squeezed dry
1 tsp cumin seeds, roasted & ground
2 cups bread crumbs 
Chili powder to taste
Oil for frying
Salt to taste

For the filling
2 Onions
½ cup mint leaves
½ tsp sugar
2 green chilies
A few coriander leaves
¼ tsp garam masala
1 tbsp dried pomegranate seeds
Salt to Taste

Recipe

1. Slice the onions; chop the green chilies; sauté with very little oil. Cook till onions are soft. Add the mint leaves, dry pomegranate seeds powder, sugar and salt to taste. Add the garam masala in the end.

2. Mix the potato, bread slices, roasted cumin, chili powder and salt.

3. Divide the mixture into twenty five equal portions. Shape each portion into a ball. Put a small amount of the onion stuffing in each ball and shape the potato mixture into long sheekhs. Roll in bread crumbs.

4. Heat oil in a kadai. Deep-fry the kabas in hot oil for three to four minutes.

Return to "A kabab party"

Back to appetizers and snacks