Libyan M’battan

Libyan M’Battan, these taste just as good as they look. Try out this new recipe and share your feedback. #happycookingtoyou #foodfusion #digitalammi

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-Lehsan (Garlic) 4 cloves

-Pyaz (Onion) 1 medium

-Fresh parsley handful

-Hari mirch (Green chilli) 1 large

-Qeema (Mince) 300g

-Kali mirch powder (Black pepper powder) ½ tsp

-Paprika powder ½ tsp

-Darchini powder (Cinnamon powder) ½ tsp

-Lal mirch powder (Red chilli powder) ½ tsp or to taste

-Namak (Salt) 1 tsp or to taste

-Adrak powder (Ginger powder) ½ tsp

-Anda (Egg) 1

-Breadcrumbs 2 tbs

-Aloo (Potatoes) large 4-5

-Breadcrumbs ½ Cup

-Maida (All-purpose flour) 2 tbs

-Anday (Eggs) 2

-Cooking oil for frying

-Chaat masala



-On a clean cutting board,finely chop garlic,onion,fresh parsley & green chilli (deseed).

-Add mince & mix until well combined.

-Add black pepper powder,paprika powder,cinnamon powder,red chilli powder,salt,ginger powder, egg & mix well.

-Add breadcrumbs,mix well & set aside.

-Peel potatoes & cut ½ inch thick slices then cut half-moon (it will make it open up like a book) & stuff with mince filling & set aside.

-In another bowl,add breadcrumbs,all-purpose flour & mix well.

-In a bowl,add eggs & whisk well.

-Dip stuffed potato in whisked eggs & coat with breadcrumbs then again dip in whisked eggs & coat with breadcrumbs.

-In a wok,heat cooking oil & fry on very low flame until golden brown (makes 10-12).

-Sprinkle chaat masala & serve with tomato ketchup!


Recipe By: Asad Memon

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