Spring onion kabab Recipe

Cooking Directions

• STEP 1.Boil and mash the potatoes. Finely chop the spring onions.
• STEP 2.In a mixing bowl, combine mashed potatoes, chopped spring onions, gram flour, ginger-garlic paste, red chili powder, garam masala, and salt.
• STEP 3.Mix well to form a dough-like consistency. Shape the mixture into small kababs.
• STEP 4.Heat oil in a pan and shallow fry the kababs until golden brown on both sides.
• STEP 5.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure the potatoes are well-boiled and mashed to avoid lumps in the kababs.
• Adjust the spice levels according to your preference.
• You can also deep fry the kababs for a crispier texture.

Storage and Serving

• Spring onion kababs are best served hot.
• They can be stored in the refrigerator for up to 2 days.
• Reheat them in a pan or oven before serving to regain their crispiness.