Potato Yogurt Kabobs - Aloo Dahi ke Kabab

Potato Yogurt Kabobs

* Happy New Year 2015 To All *

Hope you'll had a Foodtastic and Awesome new year celebrations with your near-dear ones.

For me, I didn't even realize how quickly 2014 started and went by....it almost seemed on a fast forward mode.....maybe because of my Blog now being on a fulltime active mode and me still trying to figure out tons n tons of stuff around (in the blogging world) along with lots of travel and other things involved.....And Look We are almost in the first week of 2015 and some of us trying to or struggling to keep up to our new years resolution !

Call me "Old Fashioned" but YES, just like every year, I did make couple of resolutions but I've survived one week following them (That's a new NEW for me) .......and my number one resolution is "To Eat Healthy n Eat Breakfast Daily" ! It's out and now you'll know it too, I'm not a breakfast person.....unless there's cake for breakfast, in that case, I can have it twice :)

But I'm trying and on line with my easy, can be made in advance "Green Juice" (Recipe Here) which serves as my breakfast along with some raw nuts (no added flavors) and maybe egg...that's me getting really ambitious on certain days.

Now getting back to the "Eating Healthy", I wanted to share with you'll my First 2015 Recipe "Potato Yogurt Kabobs" a.k.a Aloo-Dahi ke Kabab(As we call it in India) - is an absolutely delectable, soft, melt in your mouth kabob. It's prepared using the most common kitchen ingredients i.e. potato, yogurt along with green chilies, ginger and some mild spices. It's a change from the traditional kabob recipes as it uses very less ingredients.

This can be a great appetizer for parties or can be used as stuffing for wraps/burgers or just a goto mid-afternoon snack. You can prepare this a day in advance or freeze for upto a week.

Goes great with chutneys/dips/sauce.

*TIP ::

1. The potatoes in this recipe, needs to be kneaded (by hand/machine) to form an extremely soft,      grain-less dough. That's the secret to a melt in your mouth kabob.

2. The yogurt has to be absolutely without any water.

Potato Yogurt Cakes (Aloo-Dahi ki Tikki)

Serves: 4 People

Kabob Dough in the process

Serving Suggestion: Serve Hot with chutney/sauce/dips

Tools:

Large Non-Stick Pan - For frying the kabobs

1 Large Bowl – For mixing the material

Serving Dish

Ingredients:

6 Boiled Potatoes

1Cup Strained Yogurt - Very thick consistency
1/2 Tsp Grated Ginger
2 Tbsp Fresh Green Chili - Finely Chopped
4 Tbsp Flour - You can use whole wheat or regular flour
3 Tbsp Cornstarch - For prepping


Spices:

1Tsp Salt - As per taste

1Tsp Red Chili Powder

2Tsp Dry Mango Powder(Amchur)
1Tsp Garam Masala
1Tsp Cumin Powder

Kabobs all set for the Fridge

Method:

• Pulse Boiled Potato in a food mixer for 2mins.
• Add yogurt, flour, ginger, chilies, spices and pat and form a smooth pliable dough (you may use extra flour, if you feel dough is soft)
• Form equal size balls and mold them into round kabob shapes. (Pic above)
• Now pat them evenly(both sides) in cornstarch, place all kabobs on a plate and refrigerate for atleast 2 hours.
• Now heat a pan with 3tbsp oil for a min, place 4-5 kabobs (depending on the size of skillet) and let it cook for 2-3mins (slightly brown).
• Turn all the kabobs to other side and let it cook for another 3mins.
• Once, you reach the desired consistency of browning of kabobs, Transfer them to a serving dish and serve Hot along with dip/chutney/sauce/ketchup.