We are very excited to announce that our first eBook is in the works and will be available on your favorite online retail stores soon! Watch this space for details..and while you wait we have these gorgeous Potato Kababs for you, each stuffed with a plump nugget of avocado.
UPDATE: For Indian-inspired recipes using regular supermarket ingredients, check out our new eBook: MANGO MASALA: 60 Indian Recipes From Your Local Supermarket..now available on Amazon.com.
This Thanksgiving, we have enough to be thankful for. The daily square meal to share with our families, for instance. These simple and scrumptious Kababs, golden and crackling on the outside, beefed up with soft, mashed potatoes and the snap of wrinkly walnut bits, come with hidden nuggets of nutrition at their cores. Creamy, warm, melt-in-your-mouth blobs of avocado, like emeralds tucked in a sea of buttery deliciousness. A filling, satiating snack experience for the time between the bleep of the Turkey or Tofurkey getting done in the oven and when drippings of cranberry sauce are being licked off the ladle. Or, perhaps, before dinner is laid out on the table, and when eager hands are either being clasped together or rapped on the table, in anticipation of what’s to come and in appreciation of the things that invoke a silent prayer or two..
Potato Kababs Stuffed with Avocado
- 6 Medium potatoes
- ½ Cup walnut pieces
- ½ Cup each mint and cilantro/coriander leaves
- 1 Jalapeno or 2 Green chillies, seeds and ribs removed, if prefered
- ½ Teaspoon salt or to taste
- ½ Teaspoon garam masala
- 1/8 Teaspoon each – Ground pepper, cinnamon, fennel/sonf and cayenne/red chilli powder
- 1 Tablespoon cornflour
- 1 Small avocado
- Canola or vegetable oil for shallow frying
Boil the potatoes with about 3 cups of water in a pressure cooker until tender, then drain and remove the peels. (See Note for alternative cooking methods)
Mince the walnuts, mint, cilantro/coriander and chillies.
Place the potatoes in a plate and then mash them into a smooth paste using a fork, ensuring that there are no lumps. Add the walnuts, mint, cilantro, chilli, salt, all the spices and the cornflour. Mix well.
Cut the avocado into half inch pieces. Take a golf-ball sized piece of the potato mixture, roll it into a ball. Make a deep indentation into the potato using a finger and place a chunk of avocado inside. Close the potato mixture around the avocado and roll smooth. Flatten the ball slightly and set aside on a plate. Make patties with the remaining potato mixture the same way.
Warm a skillet with a tablespoon of oil. Place a few of the patties in the hot oil and cook on medium-high heat until the bottoms are deep brown. Turn once and let the other side brown up, adding another tablespoon of oil all around to ensure a crisp crust. Remove and serve with green chutney.
Note: If you don’t have a pressure cooker, you could also use baked potatoes or cook your potatoes in a microwave. Another option is to peel and cut the potatoes into cubes and cook in salted water until fork-tender. Drain well before using.
Do not overcrowd the pan or move the patties about while cooking. This will help the crust to get really thick and crispy, while the inside remains soft and delicious.
Another fun avocado treat from Tadka Pasta – our A-wow-cado Grilled Cheese Sandwiches