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Aloo Shekuwa

Makes approx 8 sticks
 
500 g | 1 lb waxy salad potatoes
1½ teaspoon grated garlic
1 teaspoon Yak Yeti Yak masala
1 teaspoon salt
1 cup vegetable oil
 
METHOD
Boil the potatoes in salted water until just cooked
Peel the translucent outer skin from the still hot potatoes
 
Mix the garlic, salt and masala together in a bowl and rub well into the potatoes while they are still warm. Leave the potatoes to cool for 45 minutes to 2 hours.  Thread the potatoes onto skewers, this can be quite tricky as the potatoes can split easily so go slowly.
 
Griddle or BBQ the potato shekewas on a medium heat turning them every 4-5 minutes until they are browned all over and hot all the way through.

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