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My brother with his son and my niece

Chicken Aloo Kay Kabab

PAKISTAN

Cheesy Chicken Potato Croquettes

SUBMITTED BY

Shireen

Jump to Recipe

These delicious Ramadan treats are inspired by Shireen’s brother, Mir Balach. While he may no longer be with us, making this dish reminds Shireen of all the beautiful memories they shared.

Pakistani Chicken Aloo Kay Kabab is a flavorful and iconic dish that has earned its place as a beloved snack or appetizer, particularly during the holy month of Ramadan. This savory delight combines tender chicken, spiced potatoes, and a medley of herbs and seasonings, resulting in a dish that’s both delicious and comforting. But beyond its mouthwatering taste, Chicken Aloo Kay Kabab has a rich history that is woven into the fabric of Pakistani cuisine and Ramadan traditions.

Origins of Chicken Aloo Kay Kabab

The origin of Chicken Aloo Kay Kabab can be traced back to the Mughal Empire, which ruled over the Indian subcontinent from the 16th to the 19th century. During the Mughal period, the art of cooking was refined, with many dishes combining diverse ingredients and rich flavors. The Mughal royal kitchens were known for creating extravagant feasts, which included kebabs made from meats like chicken, beef, and mutton, alongside various vegetables.

While the Mughal Empire may have introduced the concept of kebabs to the subcontinent, the modern-day Chicken Aloo Kay Kabab is a fusion of local tastes and ingredients, including potatoes (aloo). The use of potatoes in kababs was a natural progression as they were widely available and affordable. Over time, Chicken Aloo Kay Kabab became a staple in many Pakistani households, particularly in the northern regions, where grilled and fried foods are common.

Serving and Enjoying Chicken Aloo Kay Kabab

Chicken Aloo Kay Kabab is not just a delicious snack, but it’s also incredibly versatile in terms of how it can be served. Traditionally, these kebabs are enjoyed as an appetizer or side dish, often accompanying a variety of main courses. However, during Ramadan, they are typically served as part of the Iftar spread to break the fast, offering a comforting and satisfying dish after a long day of fasting.

At Iftar, Chicken Aloo Kay Kabab is commonly paired with fresh salads, chutneys, and beverages like Rooh Afza or fruit juices. The cool, tangy chutneys—whether mint or tamarind—complement the spiced kababs perfectly. The kababs can be served with slices of lemon or a sprinkle of chaat masala, adding a zesty flavor that enhances the overall experience.

A Timeless Tradition

The enduring popularity of Chicken Aloo Kay Kabab in Pakistan, especially during Ramadan, speaks to the dish’s ability to bring people together and celebrate both the flavors of the subcontinent and the spirit of community. Its historical roots in Mughal cuisine, combined with its adaptability and delicious taste, have ensured that it remains a beloved dish for generations. Whether served at Iftar, shared with loved ones, or enjoyed as a hearty snack, Chicken Aloo Kay Kabab holds a special place in the hearts and kitchens of Pakistanis during Ramadan and beyond.

Chicken Aloo Kay Kabab

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Ingredients
  

  • 1 lb boiled potatoes
  • 1 lb boneless chicken boiled & shredded
  • 1 tsp chicken powder optional
  • 1 tsp salt to taste
  • ½ tsp white pepper powder
  • ½ tsp freshly ground black pepper
  • juice of 1 lemon
  • Mozzarella cheese grated, as needed
  • 1 egg beaten
  • 1 cup breadcrumbs
  • oil for frying

Instructions
 

  • In a large bowl, mash the boiled potatoes until smooth.
  • Add the shredded chicken, chicken powder (if using), salt, white pepper, black pepper, and lemon juice. Mix well until fully combined.
  • Cover the mixture and refrigerate for 20 minutes to firm up.
  • Take a small portion of the mixture and shape it into a round patty. Flatten it in your palm, place some grated mozzarella cheese in the center, and carefully fold the edges around the cheese, forming a small, thick sausage-like shape.
  • Dip each croquette into the beaten egg, ensuring it's fully coated. Then, roll it in breadcrumbs until evenly covered.
  • Heat oil in a frying pan over medium heat. Fry the croquettes until golden brown and crispy on all sides.
  • Remove from the pan and place on a paper towel to absorb excess oil.
  • Serve hot with your favorite dipping sauce.
Course: Dinner, Snack
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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