Saabudana Kebab
Fasting is not to be boring if you have these spicy and tempting SABUDANA KEBAB in the coming festive times or even in any festival.
Ingredients
- 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
Instructions
- 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 !
Notes
- 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.