Easy & Crispy Aloo Tikki Recipe – Potato Kabab Pakistani Recipe

There’s always that one moment — when unexpected guests show up, or when your family gathers for evening tea, or when a craving kicks in out of nowhere — and you need something quick, satisfying, and packed with flavor. That’s when Potato Kababs come to the rescue. Crispy on the outside, soft and flavorful on the inside — they’re an all-time favorite for kids and adults alike.

This is one of those recipes I rely on whenever I want to serve something delicious without spending hours in the kitchen. It’s simple, made with basic ingredients, and delivers on taste every single time. Now let me show you how to make these perfect Potato Kababs at home, desi-style.

Simple Homemade Potato Kabab Recipe

Origin

Potato Kababs are a classic South Asian snack, enjoyed across Pakistan and India at tea time, as a side dish, or even as part of a light dinner. While every household has its own version, this particular recipe uses a tawa (griddle) method that keeps the Kababs from breaking and uses less oil than deep frying. The addition of garlic gives it such a savory depth that people often say it tastes like there’s meat in it — when in fact, it’s 100% vegetarian. A true win for flavor and simplicity.

How to Make Potato Kababs

This recipe is divided into two simple steps: making the Kabab mixture and cooking them on a griddle.

For Potato Kabab Mixture

Ingredients:

• ½ kg (500g) potatoes, boiled
• 2 green chilies, finely chopped
• 1 medium onion, finely chopped
• 1 tbsp garlic paste
• 2 eggs
• Fresh coriander leaves, chopped
• 1 tsp whole cumin seeds
• 1 tsp red chili powder
• ½ tsp mixed spices (garam masala)
• 1 tsp salt (adjust to taste)
• ½ tsp dried fenugreek (methi)

Cooking Process:

1. Begin by boiling the potatoes. Once cooled, mash them well using your hands or a masher.
2. Add in the chopped green chilies, onion, garlic paste (save a small amount for later) and fresh coriander.
3. Sprinkle in all the spices: cumin, red chili, salt, garam masala and methi for aroma.
4. Combine everything by hand until the mixture is smooth and holds together well.
5. Shape into small patties or oval Kababs using your hands. Grease a plate and place the shaped Kababs on it to prevent sticking.

Frying the Kababs

Ingredients:

• 2 eggs
• A pinch of salt
• 2–3 tbsp oil for shallow frying

Cooking Process:

1. Beat the eggs well and add a pinch of salt.
2. Heat oil on a medium flame in a non-stick griddle or tawa.
3. Dip each Kabab in the egg mixture and gently place it on the tawa.
4. Let it cook on one side until golden, then flip and cook the other side.
5. Add a little oil as needed to crisp them up.
6. Once both sides are golden brown, remove and serve hot.

Serving Suggestions

Potato Kababs are versatile and can be served in many ways. Pair them with mint chutney or ketchup as a snack, serve them with parathas for a light meal, or include them in your iftar or tea-time spread. They’re also perfect as a starter when guests visit — just add a salad or dip on the side and you’re good to go.

Are Potato Kababs Healthy?

These Kababs use minimal oil and are made from wholesome ingredients. Potatoes provide energy and are rich in potassium and vitamin C. Garlic adds immune-boosting properties, and the herbs and spices make them flavorful without needing artificial flavors. The eggs offer protein, making this snack not only tasty but also nourishing.

Storage Instructions

You can prepare the mixture a day in advance and refrigerate it. The shaped Kababs can also be frozen for up to a week — just thaw slightly before frying. For best results, fry fresh before serving to keep them crispy and golden.

Conclusion

So next time your guests show up unexpectedly or you just want to treat yourself to something delicious and easy, give these Potato Kababs a try. They’re simple to make, big on flavor, and sure to impress. Don’t forget to share this recipe with friends, and let me know how yours turned out!

FAQs

Recipe