Potato Kubbi/Potato Chap#EattheWorld

Potato Kubbi is an appetizer or finger food that is very popular as a street food in Iraq. It is also serve it as a snack. 
You can make these kibbis,  freeze them after frying.  Just  reheat them in the oven before serving.
Ingredients
4 medium Potatoes boiled
1/4 Cup Bread Crumbs
1/2 Teaspoon Turmeric powder
½ teaspoon salt
Bread Crumbs for coating as required
For the Filling
200 Grams Chicken mince
1 Small Onion - finely  chopped
2 Tablespoons Coriander leaves or Parsley - chopped
½ Teaspoon Salt 
¼ Teaspoon Chilly powder
½ Teaspoon  Bezar Spice Mix/Bezar Masala- Homemade 
Oil as required  for frying
Method 
Rice or grate  the potatoes in a bowl add breadcrumbs  salt and mix well, keep it aside.

Prepare the Filling 
Heat a tablespoon of oil in a pan and sauté the onions till soft and translucent, add the chicken and saute for a minute add all the spices. When cooked, add salt and chopped parsley, and set aside to cool. This filling should be dry and not oily.

To Make the Potato Kubbi / Potato Chap
Oil  your hands in vegetable oil while forming the kubbi.
Take two small  balls of potato mixture, flatten them into a small disk. Place the chicken filling in the middle of one.
Close it  with the other disk pressing to seal the edges
Roll it into a ball then lightly flatten it. 
Place the patties on a tray and refrigerate for 30 minutes. 
Then coat them in bread crumbs.
Heat oil in the pan and drop in the potato kubbi and shallow fry till  golden brown on one side, flip and fry  other side. Drain on paper towel. 
Serve hot as an appetizer.
You would like to see other Iraqi recipes
Yellow Rice

Labels: Iraq, Potato, Stuffed, Chicken Mince, Appetizer, Snack, Street food, Eat the World, Gluten free, Middle Eastern



Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Iraq.

Check out all the wonderful Iraqi dishes by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Culinary Adventures with Camilla: Hadgi Badah (Iraqi Cardamom Cookies)
The Schizo Chef: Iraqi Parda Pulao
Amy’s Cooking Adventures: T’Bit (Iraqi Slow Cooked Chicken & Brown Rice)
Sneha’s Recipe: Potato Kubbi/Potato Chap
CulturEatz: Kahi with Gaymar Breakfast
Kitchen Frau: Tepsi Baytinijan (Meatball & Eggplant Dish)
Pandemonium Noshery: Iraqi Lamb Stew
A Day in the Life on the Farm: Tepsi Baytinijan
Making Miracles: Iraqi Rice & Potato Balls
Dinner By Dennis: Pomegranate Soup

4 comments:

  1. A Day in the Life on the Farm10 February 2020 at 23:17

    These sound wonderful.

    ReplyDelete
  2. ABC11 February 2020 at 14:36

    You have really shared a informative and interesting blog post with people Best Commercial Ice Makers

    ReplyDelete
  3. Rebekah11 February 2020 at 23:04

    These look delicious!! Love that soft potato layer with the crunch from frying.

    ReplyDelete
  4. Chef Mireille13 February 2020 at 03:10

    This is very similar to Papas Rellenos which you get in Latin American countries, but with the different spice flavoring I would love to try this version also!

    ReplyDelete