Fasting is not to be boring if you have this spicy and tempting SABUDANA KEBAB in the coming festive times or even in any other festival. Just with some simple pantry ingredients, these are ready to devour.
Kebabs are one of the popular appetizers on any Indian menu. Deep/shallow fried or even baked, these are absolutely tempting and we all can relish them to the core. Isn’t it!
There are so many ways vegetarian kebabs can be made ingredient and method-wise. But in the end, we just love the ones which have a crunchy exterior and moist and mouth melting interior with clean flavor and balanced spices.
As the festive season is approaching so here I have come up with this Sabudana Kebab which is completely free of onion and garlic. And also these are not deep-fried. Instead of that, the sabudana kebabs are shallow-fried here, so definitely these are less guilty.
So this Sabudana Kebab is,
- No deep fry, so guilt-free
- Festive friendly as no Onion and no Garlic
- Kid-friendly (skip the green chilies)
- Can be made ahead of time
- Perfect party appetizer
Event-related to this post :
Well, the October month challenge in the ‘Shhhhh Cooking Secretly Challenge‘ group was the ‘Diwali Dhamaka’. Well, I was partnered with Anu for this theme who gave me 2 secret ingredients as Chhena and Cardamom; and I gave her Pumpkin Seeds and Dates. She prepared some delicious dry fruits laddoos using those secret ingredients. And as usual, using my two ingredients I have come up with this Chickpea Pilaf aka Kabuli Chana Pulao for theme contribution.
📖 RECIPE CARD
- 1 cup Sabudana (tapioca pearl)
- 2 no. Potato (boiled)
- 4 tbsp Peanut (roasted)
- 2 tbsp Gram flour (besan)
- ½ inch Ginger (grated)
- 3-4 no. Green chili (finely chopped)
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ½ tsp Red chili powder
- ½ tsp Garam masala powder
- 2 tbsp Coriander leaf (finely chopped)
- Salt as needed
- Oil for shallow frying
- Water as needed
- In a bowl, soak the sabudana with 1 cup of water for 30 minutes.
- Then drain the sago and keep in a mixing bowl.
- Into that add mashed boiled potatoes along with roughly crushed peanuts. Give a mix first.
- After that add grated ginger, finely chopped green chilies, cumin powder, coriander powder, red chili powder, garam masala powder, finely chopped coriander leaves, besan and salt.
- Mix everything very well using spoon or even by fingers.
- Take 2-3 tbsp of the mixture on palm.
- Place a skewer on the center of the mixture and bring the mixture towards the skewer.
- Make an oblong shape (tikki shape or any other shape can be given) so that the skewer is well coated with the mixture. One kebab is ready to fry.
- Make similar kebab shapes from the rest mixture.
- Heat a pan and grease well.
- Gently place the kebabs over the pan, without overcrowding the pan.
- Drizzle some oil and allow to cook till lightly brown from all the sides, flipping in between.
- Transfer to a plate, serve hot with any desired chutney !
- Besan is used as the binding agent.
- Adjust the spiciness as desired.
- Peanuts give a nice crunch to the kebab here, so don’t skip that if there is no nuts allergy.