In my mother’s kitchen, the day she made aloo ke kabab felt like a small festival. A big pot of potatoes would be boiling, the smell of crushed red chilli and fresh mint filled the air, and as soon as the first kababs came out of the pan with their crispy, lacy egg edges, little hands would reach for them before they even reached the plate. Today I make them the same way in my own kitchen, and my family still can’t wait for them to cool.
The photo above is a plate from my kitchen: golden potato kababs with egg-fried edges, served with a bowl of cool green yogurt chutney. They are spicy, soft inside, crisp outside, and made with ingredients you already have at home.
Why You Will Love These Aloo Kabab
- Budget friendly: potatoes, a few spices and eggs. That’s all.
- That classic egg coating: dipping in beaten egg gives the famous lacy, crispy edges of Pakistani aloo kabab.
- Proper spicy: green chilli, crushed red chilli, roasted cumin and chaat masala in every bite.
- So versatile: a tea-time snack, an iftar favourite, a side with daal chawal, or stuffed in a bun as an aloo kabab burger.
Ingredients You Will Need
The full list with exact quantities is in the recipe card below. A few notes from my kitchen:
- Potatoes: boil them whole in their skins, so they don’t soak up water. Dry potatoes make firm kababs.
- Fresh herbs: coriander and mint give freshness. Chop them very finely so the kababs stay smooth.
- Roasted cumin: dry-roast cumin seeds for a minute and crush them. The smoky aroma makes a big difference.
- Cornflour: a little cornflour binds the mixture so the kababs don’t break in the pan.
- Eggs: for that golden, lacy coating.
My Tips for Perfect Aloo Ke Kabab
- Use cold potatoes. Warm mash is soft and sticky. Let it cool completely, or even chill it, before shaping.
- Shape them smooth. Oil your palms lightly and press out any cracks, or the kababs may open in the oil.
- Hot oil, medium flame. If the oil is not hot enough, the egg spreads and soaks up oil. If it’s too hot, the egg burns before the kabab heats through.
- Turn only once. Let the first side set completely before flipping, so the egg coat stays on.
What to Serve with Aloo Kabab
The green yogurt chutney in the recipe card is my favourite pairing, but ketchup or imli chutney work too. Aloo kabab are lovely on the side of a simple daal chawal thali, and for an iftar or tea-time spread, serve them with my crispy aloo pakora and besan pakora. If you love kababs, also try my chicken seekh kabab.
Make Ahead and Freezing
Shape the kababs and keep them covered in the fridge for up to a day. For longer, freeze them on a tray, then store them in a zip bag for up to a month. Before frying, let them thaw for 15 minutes, then dip in egg and fry as usual. See my guide to cooking frozen foods for more freezer tips.
Spicy Aloo Ke Kabab with Green Chutney
Ingredients
Equipment
Method
- Boil the potatoes in their skins until just tender, then peel and mash them while still warm so there are no lumps. Let them cool completely.
- Add the onion, green chillies, coriander, mint, crushed red chilli, roasted cumin, chaat masala, black pepper, salt and cornflour. Mix well with your hands into a smooth, firm mixture.
- Divide into 10 to 12 portions. With lightly oiled hands, shape each into a smooth, flat round kabab about 1.5 cm thick. Chill for 20 minutes.
- Heat about 1 cm of oil in a frying pan on medium heat.
- Dip each kabab in the beaten egg, letting the extra drip off, and gently place it in the hot oil.
- Fry for 2 to 3 minutes on each side until golden brown with lacy, crispy egg edges. Turn only once. Drain on paper towels.
- Blend the coriander, mint, green chillies, garlic, salt and lemon juice with 2 tablespoons of yogurt into a smooth paste.
- Stir the paste into the remaining whisked yogurt. Chill until serving.
- Serve the aloo kabab hot with the green chutney, ketchup or as a side with daal chawal.
Notes
- Firm kababs: boil potatoes in their skins and use them cold, so the mixture is dry. Cornflour helps them hold together.
- Lacy egg edges: make sure the oil is hot before adding the egg-dipped kababs, and turn them only once.
- Make ahead: shape the kababs and keep them in the fridge for up to a day, or freeze them for up to a month. Dip in egg and fry when needed.
- Milder version: skip the crushed red chilli and use only 1 green chilli for children.
Frequently Asked Questions
Why do my aloo kabab break while frying?
The mixture is too wet. Boil potatoes in their skins, use them cold, add a little cornflour, and chill the shaped kababs for 20 minutes before frying.
Can I make aloo kabab without egg?
Yes. Coat them in breadcrumbs or a thin cornflour batter instead, or simply shallow fry them as they are until golden on both sides.
Can I air fry potato kababs?
Yes, without the egg coat. Brush them with oil and air fry at 200°C (400°F) for 12 to 15 minutes, turning halfway. They won’t have the lacy egg edges, but they will be crisp.
What is the difference between aloo kabab and aloo tikki?
They are very similar. In Pakistani homes, aloo kabab are usually dipped in beaten egg before frying, which gives them their golden, lacy coating, while aloo tikki are often fried plain or with a crumb coat.
If you make my spicy aloo ke kabab, tell me in the comments: do you eat them with chutney, ketchup or in a bun?
