Non-Veg Recipe

Chicken Stuffed Potato Kebab

Chicken Stuffed Potato Kebab is ready to eat

I cooked this Kebab which was something new to me and was nervous whether it would come out good.  This Kebab was awesome in taste and easy to cook.

Ingredients:

  • Potato – 3/4th Kg. – wash it and boil it in water with a pinch of salt in it.  Boil it until it is almost done – normally it will take 12 to 15 minutes.
  • Boneless Chicken – Half kg. – clean it and mince it finely.
  • Mozrella Shredded Cheese – 1 cup.
  • Bread crumps – 1 cup.
  • Eggs – 2 – beat them well with pinch of salt.
  • Cooking oil – for deep frying.
  • Lime juice – 2 tsp.
  • Chaat masala powder – 1 tsp.
  • Garam masala power – 1 tsp.
  • Red Chilli powder – 1 and half tsp.
  • Ginger/Garlic/Green Chilli paste – 2 tsp.
  • Black pepper powder – 1 tsp.
  • Salt to taste.
  • Onion – 2 medium size – finey chopped.
  • Cummin seeds -1 tsp.

Method:

  • Take a bowl and place minced chicken in it.
  • Add 1 tsp of red chilli powder, half tsp of chaat masala, half tsp of garam masala powder, half tsp of black pepper powder, lime juice, salt to taste, and mix them well with the chicken
  • Allow this chicken to marinate for 1 hour.
  • Take another large bowl.  Add boiled potato in it and mash it finely.
  • Add salt to taste, remaining black pepper powder, garam masala powder chaat masala and red chilli powder to the mashed potato.  Mix them well and make balls of two inch diameter.  Keep it in the fridge for 1 hour.
  • Take a Pan or Kadai and heat it up.  Add 2 tbs of cooking oil and let it heat up.
  • Add cummin seeds and allow it to pop.
  • Add ginger/garlic/green chilli paste to the oil and stir well.
  • Add marinated chicken to the kadai and stir / mix it well.
  • Keep stirring until the chicken is cooked and moisture is gone.
  • Keep this cooked chicken aside and allow it to cool.
  • Take the potato balls and roll it into flat shape (not too thin).
  • Place little bit of cooked chicken and little bit of shredded cheese on the roll.
  • Fold the roll in such a way that the chicken and cheese are covered inside the potato roll properly.
  • Do this for all the potato rolls.
  • Take the Chicken stuffed potato rolls and dip it into whipped egg, and then roll it on bread crumps. Keep this aside for 20 to 30 minutes.
  • Repeat this for all chicken stuffed potato rolls and keep it aside for 20 to 30 minutes.
  • Take a deep kadai or pan and add cooking oil for deep frying.  Heat up the oil.
  • Gently place the bread crumps covered rolls into the hot oil.
  • Fry it until golden brown.
  • Remove the fried Kebab on a tissue paper to remove excess oil.
  • Serve it with tomato ketchup or sweet chilli sauce or any other chutney.
  • Chicken Stuffed Potato Kebab is ready to eat.
  • Happy Eating.

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