How to make Bullet Kabab - Mixed vegetables and mashed potatoes shaped into bullets, deep fried and served with a sauce.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Potatoes (आलू), Carrot (गाजर)

Cuisine : Indian

Course : Snacks and Starters

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Bullet Kabab Recipe Card

Bullet Kabab

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Bullet Kabab checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Jain Thalipeeth, Chana Dal Tikki, Aam Papad Chicken, Eggplant and Paneer Kababs.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bullet Kabab Recipe

  • Potatoes boiled, peeled and mashed 2 medium

  • Carrot grated 1 medium

  • Green capsicum finely chopped 1/2

  • Green peas blanched 1/4 cup

  • Oil 2 tablespo for deep-frying

  • Ginger-garlic-green chilli paste 1 tablespoon

  • Red chilli powder 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Bread crumbs 1/2 cup

  • Cornflour/ corn starch for coating

  • Fresh coriander leaves finely chopped 1 tablespo for garnish


  • Oil 1 tablespoon

  • Garlic finely chopped 6-8 cloves

  • Kashmiri red chilli powder 1 tablespoon

  • Red chilli flakes as required

  • Honey 1/4 cup

  • Chaat masala 1 teaspoon

  • Juice of ½ lemon


Step 1

Heat 2 tbsps oil in a non stick kadai. Add ginger-garlic-green chilli paste and sauté. Add carrot and sauté.

Step 2

Add green capsicum, French beans, green peas and sauté. Lightly mash the peas.Add red chilli powder, turmeric powder, salt and sauté.

Step 3

Transfer into a bowl. Add potatoes, breadcrumbs, coriander leaves and mix well.

Step 4

Divide the mixture into equal portions and shape them like bullets. Coat the bullets with cornflour. Heat sufficient oil in a kadai.

Step 5

Deep fry the bullets till golden and crisp. Drain on absorbent paper.

Step 6

To make the sauce, heat oil in a non stick pan, add garlic and sauté. Mix Kashmiri red chilli powder with 2 tbsps water and add to the pan.

Step 7

Add red chilli flakes, honey, chaat masala, lemon juice and mix well. Add the fried bullets to the sauce and mix lightly.

Step 8

Transfer onto a serving plate and serve hot.