Potato Chicken Cheese Cutlets/ Kabab With Tips & Secrets by Aqsa's Cuisine, Aloo Kabab Recipe, Kebab

Ingredients

• 500 g Potatoes (boiled, peeled and mashed)
• 1.5 tsp Salt (regular table salt)
• 1 tsp Ground Cumin (freshly ground)
• 0.5 tbsp Ground Coriander (freshly ground)
• 0.5 tsp Black Pepper Powder (freshly ground)
• 0.5 tbsp Crushed Red Chili Flakes (adjust heat to taste)
• 0.5 tsp Chaat Masala (Indian tangy spice blend)
• 1 tbsp Green Chili (finely crushed)
• 0.5 cup Fresh Coriander Leaves (chopped)
• 75 g Onion (finely chopped)
• 250 g Cooked Chicken Breast (boiled and shredded)
• 100 g Mozzarella Cheese (shredded (optional for cheese‑stuffed version))
• 2 tbsp Bread Crumbs (add only if mixture feels sticky)
• 3 small Eggs (beaten)
• 2 tbsp Milk (mixed with eggs for coating)
• Enough for shallow frying Vegetable Oil (use neutral oil such as canola or sunflower)

Instructions

1. Boil Potatoes

   Place the potatoes in a saucepan, cover with water, bring to a boil and cook until tender (about 12‑15 minutes).

   Time: PT15M

   Temperature: 100°C

2. Mash Potatoes

   Drain, let cool slightly, peel and mash the potatoes until smooth with no lumps.

   Time: PT5M

3. Prepare Aromatics

   Finely chop the onion and fresh coriander, and crush the green chili.

   Time: PT5M

4. Season the Mash

   In a large mixing bowl combine mashed potatoes with salt, ground cumin, ground coriander, black pepper, red chili flakes, chaat masala, crushed green chili, chopped onion and coriander leaves.

   Time: PT5M

5. Add Chicken (and Cheese if Using)

   Fold the shredded boiled chicken into the spiced potato mixture. If you want cheese‑stuffed cutlets, add shredded mozzarella now and mix until evenly distributed.

   Time: PT5M

6. Adjust Consistency

   If the mixture feels sticky, sprinkle 2 tbsp bread crumbs and mix lightly to bind.

   Time: PT2M

7. Shape Cutlets

   With damp hands, divide the mixture into 10 equal portions and shape each into a flat, round patty about 2 inches in diameter and ½ inch thick.

   Time: PT10M

8. Prepare Egg Wash

   In a small bowl beat the 3 small eggs with 2‑3 tbsp milk until well combined.

   Time: PT2M

9. Coat Cutlets

   Dip each cutlet first into the egg wash, then roll it in bread crumbs, ensuring an even coating.

   Time: PT5M

10. Heat Oil

    Add enough vegetable oil to a frying pan to cover the bottom (about ¼ inch). Heat over medium flame until the oil shimmers (≈180°C).

    Time: PT3M

    Temperature: 180°C

11. Fry Cutlets

    Place cutlets in the pan in a single layer without overcrowding. Fry 3‑4 minutes each side until golden brown and crisp. Adjust flame to keep oil at medium temperature.

    Time: PT12M

    Temperature: 180°C

12. Drain

    Remove the fried cutlets with tongs and place on a plate lined with paper towels to absorb excess oil.

    Time: PT2M

13. Serve or Store

    Serve hot, or let cool completely before packing in lunch boxes.

    Time: PT0M

Nutrition Facts

Calories

90

Protein

2 g

Carbohydrates

8 g

Fat

3 g

Fiber

0.5 g