Potato cutlets, or Aloo ke kabab, are the epitome of comfort food for me. There were days at home during which I would just eat aloo ke kabab, smashed between two piece of bread. Some days just on their own with some chill garlic sauce, or other days as a side with daal chaawal. They are perfect for your chai ki trolly, a formal dinner or a midday snack. I even use this mix for aloo ke parathas and to fill samosas.
It’s so simple, with a few earthy whole spices, freshness from the coriander leaves and onions and a slight decadence when they’re shallow fried. I can never have just one. In fact, when I go to visit my uncle in Lahore, everyone knows they need to make extra aloo ke kabob for me, because ya know, I eat a lot of them!
1 cup fresh cilantro leaves, chopped
1/2 cup onion, finely chopped
juice of 1/2 lemon
1/2 tsp coriander seeds
1/2 tsp cumin
1/2 tsp dried pomegranate seeds
salt and black pepper to taste
egg for egg wash
bread crumbs for coating
oil for frying
Peel the potatoes, and cut them into 1 inch cubes. Boil them till fork tender. Drain them into a bowl and add the coriander, onions, lemon juice, salt and black pepper. Coarsely grind the cumin, coriander seeds and pomegranate seeds and add them too. Mix together and refrigerate for at least 30 minutes so the mix is easy to work with.
In a frying pan heat 3-4 Tbsp of oil.
Beat the egg. Shape a heaping Tbsp of the mixture into ovals, then dip in the egg and then bread crumbs and fry till golden brown on either side. Each side usually takes just two minutes. Don’t fry them on a high flame or the coating will burn. Serve with Pudina Chutney (mint and yogurt chutney) or ketchup. These kabobs make a delicious veggie burger too.