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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
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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