Low carb, melt in the mouth Kand Kebabs / Purple Yam Kebabs are perfect evening snack- delicious, filling, and rich in proteins, anti-oxidants, B vitamins and selenium, a mineral that is very important for your immunity. They are non-fried and heart healthy.
Hi there, I am Rachana. I am a chef, food therapist and nutrition educator. The Good Tiffin helps you make easy, tasty and nutritious recipes that are fortified with simple nutrient rich ingredients.
The recipes are designed in such a way that you can prep in advance and cook them fresh.
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Purple yam kebabs recipe
Fortified with fenugreek / methi leaves and paneer
Makes 11 kebabs
Ingredients:-
1 ½ cup- Purple yam (boiled and grated)
¾ cup- Paneer (grated)
¾ cup- Fenugreek leaves (finely chopped)
1/3 cup- roasted peanuts (roughly ground)
3 tsp- Green chilli paste
2 tsp- Ginger paste
1 tsp- Garam masala
1 tsp- Coriander-cumin powder
1 tsp- Fennel seeds powder
1 tsp- Dry mango powder
1 ½ tsp- Raw cane sugar / regular sugar
1 ½ tbsp- Green garlic (finely chopped)
2 tsp- Oil
Salt to taste
Method:-
1. Pressure cook purple yam for 3 to 4 whistles. Keep aside.
2. In the meantime, wash and finely chop methi leaves and green garlic. And grate paneer.
3. Grind roasted peanuts in a grinder, but we don’t want a very fine powder.
4. Peel and grate boiled purple yam.
5. Now, mix all the ingredients together, and make a soft dough.
6. Make 11 equal size balls and flatten them on your palm.
7. Cook the kebabs on a non-stick tawa /pan with little oil, till both sides become golden brown.
Serve these melt-in-the mouth kand kebabs hot, with coriander-mint chutney or hung curd dip!
Note: You can store unroasted kebabs in an airtight container- 2 days in the refrigerator, around a week in the freezer. If frozen, thaw them before cooking.
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