Afghan-Potato Kebabs

Afghan-Potato Kebabs

Ingredients:
5 lbs Potatoes Red medium
8 oz Green Chilies
A bunch of Cilantro
1 Tbsp Cumin seed
2 oz PomegranateClick to find more about Pomegranate seed dried
2 Eggs
1 tsp Red Chili powder
1 tsp SaltClick to find more about Salt
14 oz Butter Solids -OR- 2 cups vegetable oil

How to cook:
Gather ingredinets.
Cut green chilies & cilantro.Melt butter.
Put the potatoes with water for boiling (water should barely cover potatoes)
Check the doneness of potatoes (use a knife).
When potatoes are done, remove from heat and peel them.
Put in freezer for 5 minutes.
Remove from freezer. Mesh them coarsely. (you can use hands)
Add salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well.
Crack and mix two eggs in a steel bowl.
Put 2 T of melted butter in a fry pan and put on medium heat.
Take even portions of potato mix to make 2 inch rounds using hands
(grease palms of both hands so that potato won't stick to hands)
Flatten these 2 inch balls to make kebabs.
Coat kebabs with eggs and put in frying pan.
Change side after 5 minutes.
These kebabs may be served with 'chutni' or 'raita'

Makes 50 Kebabs