Saturday, 11 May 2019

Triangle Aloo Kabab | Ramadan Recipes 2019



INGREDIENTS: 

  • 500g potatoes, boiled & grated 
  • 1 tsp salt or taste 1
  • 1 onion, chopped 
  • 1 green chilli, chopped 
  • 1 - ½ tsp coriander seeds, crushed 
  • 1 tsp cumin powder 
  • 1/4 tsp garam masala 
  • 1/2 tsp chaat masala 
  • ½ tsp paprika powder 
  • ½ cup cheddar cheese, grated 
  • 1 cup all-purpose flour or as required 
  • 2 eggs whisked 
  • 1 cup breadcrumbs or as required 
  • cooking oil for frying 


DIRECTIONS: 

  1. In bowl add potatoes, salt, green chilli, paprika powder, cheddar cheese, onion, coriander seeds, cumin powder, garam masala and chaat masala mix well & set aside. 
  2. On tray, place cling film and add both prepared potatoes mixture. 
  3. With a spatula spread potato mixture evenly. 
  4. Cover with cling film and freeze for 2 hours. 
  5. Can be store in freezer for up to 1-2 weeks. 
  6. Cut into triangular shape with the help of the knife. 
  7. Now coat in all-purpose flour then dip into beaten eggs and coat in breadcrumbs. 
  8. In frying pan, heat cooking oil and fry on low flame for 3-5 minutes or until golden brown.
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