Potato Mushroom Kebab
These Potato Mushroom Kebabs are a healthy and tasty snack that are perfect for weight loss. They are made with boiled potatoes, mushrooms, and a blend of aromatic spices, and cooked with minimal oil, making them a low-fat and low-calorie option. They are also gluten-free and vegetarian, making them suitable for many dietary preferences. However, people with a mushroom allergy should avoid this dish.
Allergen Information: Contains Mushroom Allergy
Nutrition Facts
Per serving
Energy
25 kcal
Protein
1 g
Carbs
3 g
Fat
1 g
Fiber
1 g
Ingredients
Olive Oil
1 tbsp (15g)
Onion Finely Chopped
0.5 medium cup (80g)
Coriander Powder
1 tsp (2g)
Garlic paste
0.5 tsp (2.5g)
Red chilli Power
0.25 tsp (1.25g)
Garam Masala
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Ginger Paste
0.5 tsp (2.5g)
Chopped Green Chilli
2 tsp (4g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Potato, brown skin, small
1 small (100g)
Button Mushroom
1 cup, chopped (200g)
Instructions
Preparation
For boiling potato:
Wash the potatoes thoroughly.
Add water to the pressure cooker and potatoes.
Close the lid of the pressure cooker and cook over high heat.
Once the pressure builds up, reduce the heat to low and cook for 5-7 minutes.
Turn off the heat and let the pressure release naturally.
Peel and mash boiled potato, keep aside.
Boil mushrooms for 5-10mins. keep aside
Cooking Steps
In a mixing bowl, combine boiled and mashed potatoes, finely chopped mushrooms, finely chopped onions, finely chopped green chilies, ginger paste, garlic paste, coriander powder, garam masala, red chili powder, and salt. Mix well to form a smooth mixture.
Divide the mixture into equal portions and shape them into kebabs.
Heat a non-stick pan or tawa over medium heat. Brush the pan with 1 tbsp of oil.
Place the kebabs on the pan and cook for 2-3 minutes on each side until they turn golden brown.
Garnish with fresh coriander leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.