Follow these steps for perfect results
Turmeric powder
Cumin powder
Ginger Garlic Paste
Whole Wheat Bread crumbs
Salt
to taste
Sunflower Oil
for shallow frying
Red Chilli powder
Whole Wheat Bread crumbs
Sesame seeds
Potato
boiled
Paneer
Homemade
Boil potatoes until soft.
Mash boiled potatoes and paneer together in a bowl.
Add turmeric powder, cumin powder, ginger garlic paste, bread crumbs, salt, and red chili powder to the potato and paneer mixture.
Mix all ingredients well.
Heat 2 tablespoons of oil in a shallow pan for shallow frying. Preheat the oven to 180 degrees Celsius for baking.
Make lemon-sized balls from the mixture.
Roll the balls in breadcrumbs.
Gently press the balls between your palms to flatten them slightly.
For shallow frying: Place the kebabs in the pan and shallow fry on both sides until golden and crisp.
For baking: Place the kebabs on a baking sheet and bake in the preheated oven for about 15 minutes on each side, or until golden brown.
Serve Aloo Paneer Kebab with Pudina Chutney and Date & Tamarind Chutney or make Chole Aloo Tikki Chaat.
Expert advice for the best results
For a richer flavor, add a pinch of garam masala.
Ensure the potatoes are completely cooled before mashing to prevent a sticky mixture.
You can also add chopped coriander leaves for added freshness.
Everything you need to know before you start
15 mins
Can be made ahead and refrigerated for up to 24 hours before frying or baking.
Arrange the kebabs on a plate and garnish with fresh coriander and a lemon wedge.
Serve hot with chutney.
Serve as a side dish with Indian meals.
Pairs well with the spices.
Discover the story behind this recipe
Popular vegetarian snack in India.
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