Ingredients:
- 2 cups sliced potato
- Half inch ginger grated or one and a half tsp. of ginger-garlic paste
- 1-2 green chilies chopped finely
- ¼ tsp. red chili powder
- A pinch of salt to taste
- ½ tsp. roasted cumin powder
- 2 tsp. coriander powder
- 1 ½ tbsp. chopped coriander
- ½ tsp. dried mango powder
- 1 cup dry breadcrumbs
- ¼ tsp. black salt
- 1-2 tbsp. all-purpose flour for coating purposes
- 1-2 tbsp. mint (finely chopped)
- 1 onion that has been finely chopped
- ½ cup milk
Method:
- Take the potato slices and add the grated ginger and the cut green chilies. Grind this mixture until it becomes a thick paste. Keep adding water as and when required. Now add the onions, mint, the breadcrumbs and all the various masalas required. Mix this well until you get asoft dough. Now take small balls of this mixture (about the size of a lemon) and mold them into the shape of flat and round kebabs.
- Here is where the milk comes into play. Pour a very small amount of milk onto each kebab to wet it. Now roll the kebab in the dry breadcrumbs.
- Pre heat the Air Fryer for 5 minutes at 300 Fahrenheit. Take out the basket. Arrange the kebabs in the basket leaving gaps between them so that no two kebabs are touching each other. Keep the fryer at 340 Fahrenheit for around half an hour. Half way through the cooking process, turn the kebabs over so that they can be cooked properly. Recommended sides for this dish are mint chutney, tomato ketchup or yoghurt chutney.