Ingredients For Yam (Suran) Kababs
|Boiled Small Brown Chana||1 Cup|
|Coriander Powder||1/2 Teaspoon|
|Red Chilly Powder||1/2 Teaspoon|
|Garam Masala||1 Teaspoon|
|Salt||As per taste|
|Mustard Oil||As per requirement|
We require 400 grams boiled yam and 1 cup boiled brown chana (chickpeas) for this Kabab recipe.
Mash yam and take it in a bowl. Now take 3 green chillies and inch of ginger in a grinder. Put 1 cup boiled brown chana and grind it to the smooth paste.
Now add grinded mixture to mashed yam. Put salt, 1 cup kurmura ( puffed rice) to it.
Add dry spices – 1/2 teaspoon coriander powder, 1/2 teaspoon red chilly powder, 1 teaspoon garam masala powder. My garam masala powder has coriander seeds, cumin seeds, star anise, cloves, fennel seeds, cinnamon, cardamom and black pepper roasted and grinded into powder.
Put some mustard oil and mix everything together. Kababs are usually made using ghee but mustard oil compliments this yam kabab very well.
After mixing everything, with the help of your hand shape round kababs. Make round and slight press to form the correct shape.
Heat tava or pan. Put some mustard oil and place yam kababs for roasting. These kababs has very soft texture inside but by roasting it gets nice crispy texture from outside.
Cook from both the sides and serve it hot with chilled curd or have it hot as it is. Yam kababs are perfect for starters for those who doesn’t eat onion garlic. Instead of mustard oil you can use your choice of oil but mustard oil gives it nice strong pungent taste.