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Main Course

Potato Kebab

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

2 nos Potato
1/4 cup All purpose flour Maida
1/2 tsp Coriander powder
1/2 tsp Cummin seeds — powdered (Jeerakam)
1/4 tsp Garam masala
1/2 cup Bread crumbs dry
Oil As reqd — for frying
Salt, to taste

Preparation

Step 1
Cook the potatoes in a pressure cooker and mash them.
Step 2
Mix the potaoes with 1/4 cup bread crumbs, coriander powder, cummin powder, garam masala and required salt.
Step 3
Make small cutlets of the above potato mixture and roll in maida powder and remaining bread crumbs.
Step 4
Get a frying pan and pour oil. Heat the oil and fry the kebabs on both sides until golden in color.
Step 5
Potato kebab is ready and serve hot with tamarind chutney and curd.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Potato Kebab

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

2 nos Potato
1/4 cup All purpose flour Maida
1/2 tsp Coriander powder
1/2 tsp Cummin seeds — powdered (Jeerakam)
1/4 tsp Garam masala
1/2 cup Bread crumbs dry
Oil As reqd — for frying
Salt, to taste

Preparation

Step 1
Cook the potatoes in a pressure cooker and mash them.
Step 2
Mix the potaoes with 1/4 cup bread crumbs, coriander powder, cummin powder, garam masala and required salt.
Step 3
Make small cutlets of the above potato mixture and roll in maida powder and remaining bread crumbs.
Step 4
Get a frying pan and pour oil. Heat the oil and fry the kebabs on both sides until golden in color.
Step 5
Potato kebab is ready and serve hot with tamarind chutney and curd.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.