Introduction
Aloo Ke Shami Kabab is probably 1 of the most favored snacks in Pakistan. Mashed potatoes are mix with spices and lentils to give a tasty, crispy, and soft kabab. This recipe is excellent for tea time, parties, or family meals.
Make it at home or just a few basic ingredients. It is cost-effective, good for health, and has the same flavor as kababs from a restaurant. This dish never disappoints whether you are making it for visitors or just wanting something hot and tasty.
Kababs also make great freezer snacks. You can prepare a batch, freeze them, and fry now anytime you want a quick meal. Let’s start the easy Pakistani-style Aloo Ke Shami Recipe.
Cooking Time & Serving
| Preparation Time | Cooking Time | Total Time | Servings |
| 15 minutes | 25 minutes | 40 minutes | 4–5 persons |
Ingredients
| Ingredient | Quantity | Notes |
| Potatoes (boiled & mashed) | 4 medium | Soft and smooth texture |
| Chana dal (split Bengal gram) | ½ cup | Boiled till soft |
| Onion (chopped) | 1 medium | Adds crunch and flavor |
| Green chilies | 2 | Finely chopped |
| Fresh coriander leaves | 2 tbsp | Chopped |
| Cumin powder | 1 tsp | Roasted for aroma |
| Red chili powder | 1 tsp | Adjust to taste |
| Garam masala | ½ tsp | For spice balance |
| Salt | As needed | To taste |
| Lemon juice | 1 tbsp | Optional for tangy flavor |
| Egg | 1 | For binding |
| Bread crumbs | As required | For coating |
| Oil | For frying | Any cooking oil |
Instructions
Step 1: Prepare the Dal Mixture
Chana dal should be boiled until it gets soft but not to the point of being mushy.extra water should be drained off completely. Then lightly mash the chana dal with a spoon and set it aside.
Step 2: Mash the Potatoes
Peel and mash the boiled potatoes until smooth. Avoid lumps for a fine texture.
Step 3: Mix Ingredients
Combine mashed potatoes, dal, onion, green chilies, coriander, cumin, red chili powder, garam masala, lemon juice, and salt. Mix well until all ingredients are evenly combined.
Step 4: Shape the Kababs
Take small portions of the mixture and shape them into round flat patties. Make sure they are even in size for even frying.
Step 5: Coat the Kababs
Beat one egg in a bowl. Dip each kabab in the egg, then coat with bread crumbs for extra crispiness.
Step 6: Fry the Kababs
by heating oil in a frying pan. Cook each kabab on medium heat turning occasionally until both sides turn golden brown. When they are done take them out and put them on the paper towel so that the excess oil is soaked up.
Step 7: Serve Hot
Serve the Aloo Ke Shami Kabab hot with chutney, ketchup, or raita.
Tips & Tricks
• At all times, cook chana dal thoroughly; it must be soft yet dry.
• To ensure no lumps, mash the potatoes while they are still warm.
• Use a non-stick pan so that frying is uniform.
• If the mixture is too soft feeling, then adding more bread crumbs is the solution.
• Raw kababs can be kept frozen for a month maximum.
Nutrition Facts (per serving)
| Nutrient | Amount |
| Calories | 210 kcal |
| Protein | 6 g |
| Carbohydrates | 25 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 250 mg |
History of the Dish
Shami Kabab in the Mughal era and was known as a royal dish served to nobles. The traditional version used minced meat and lentils. Later, the vegetarian variation “Aloo Ke Shami Kabab” became popular in Pakistani homes for its simplicity and taste. Today, it’s a common household snack loved by both kids and adults.
Serving Suggestions
• Accompany with mint chutney or tamarind sauce for a nice treat.
• Serve with naan, paratha, or hamburger buns for a fast meal
• Perfect for children’s lunch boxes or picnic bites.
• You can also offer it as a side dish along with biryani or pulao.
Storage Method
• Store prepared kababs in hermetic container in the refrigerator for a maximum of 2 days.
• If you want to store them for a longer time, freeze the raw kababs by laying them down and putting plastic wraps in between.
• Cook them from the frozen state in medium heat, no thawing is required.
Common Mistakes to Avoid
• Dal should not be overboiled; it can lead to the mixture being too sticky.
• Fried onion can be a major contributor to kabab’s water content thus too much of it should be avoided since kababs will become soft.
• Frying should not be done at the highest temperature since it will cause burning on the outside before the inside gets cooked.
• Set the oil temperature to medium before placing the kababs.
FAQs
Q1: Can I make Aloo Ke Shami Kabab without egg?
Answers, Yes, you can use cornflour or rice flour as a binding substitute.
Q2: Can I bake instead of frying?
Answers, Yes, bake at 180°C for 20–25 minutes, flipping halfway for even color.
Q3: What can I serve with these kababs?
Answers, They go well with mint chutney, ketchup, or raita.
Q4: Are they suitable for freezing?
Answers, Yes, freeze before frying for better results.
Q5: How can I make them spicier?
Answers, Add extra green chilies or chili flakes according to your taste.
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