Now this is one dish which I had prepared when I was in School. That was the time when I had started learning cooking from my mom. This dish was in the Sunday’s newspaper in a corner. I thought of giving it a try. It came out good and everyone in the family loved it. So it is close to my heart as it is from the beginning days of my cooking.

Course: Starters

Cuisine: Indian

Time: Preparation – 15 Mins, Cooking – 25, Total – 40 Mins

Servings: 3-4

Ingredients:

For Potato balls:

1. Potato – 5 medium size (boiled)
2. Bread slices – 3 (crumbled after removing the sides)
3. Cumin seeds (Jeera) – 1/2 tsp (roasted)
4. Black Pepper powder – 1/2 tsp
5. Corn flour – 1 tbsp
6. Salt to taste
7. Oil for frying

For Sauce:

1. Onion – 1 medium (chopped in cubes)
2. Tomato – 1 medium (chopped in cubes)
3. Capsicum – 1 small (chopped in cubes)
4. Tomato ketchup – 2 tbsp
5. Soya sauce – 1/2 tbsp
6. Vinegar – 1/2 tbsp
7. Ginger Garlic paste – 1 tbsp
8. Oil – 1 tbsp (Olive or refined oil)
9. Salt to taste

How to make Potato balls:

1. Take a mixing bowl and add the potatoes. Mash them nicely with your hand or with the help of a spoon
2. Add crumbled bread and corn flour. Mix well
3. Add cumin seeds, black pepper powder and salt. Mix well
4. Now make small round balls with your hands from the mix and keep them aside
5. Heat oil in a kadai
6. Turn the flame to medium and drop the balls
7. Fry till they are crispy
8. Remove the balls and place them on a kitchen paper towel so that the excess oil is absorbed.

How to make sauce:

1. Heat oil in a pan
2. Turn the flame to medium and add ginger garlic paste. Saute till it’s golden brown
3. Add onions and saute for 2-3 mins
4. Add capsicum and saute till onions they are translucent
5. Add tomatoes and saute for 1-2 mins
6. Add soya sauce and vinegar. Saute for a few seconds
7. Add tomato ketchup and salt. Saute for a few more seconds
8. Turn off the flame.

How to make Potato Shashlik:

1. In the same pan while the sauce is hot add potato balls and mix lightly
2. Your Potato Shashlik is ready
3. Serve hot in a plate or on a skewer.