Name: Kand ke Kebab | Purple Yam Kabab
Prep time: 20 min
Cook time: PT-487663H26M56S
Total time: PT-487663H26M56S
Cuisine: Indian
Ingredients: 200 g purple yam (kand), steamed; 200 g sweet potato (or potato), steamed; 1 teaspoon salt; 2 tablespoons cashew powder (or arrowroot powder for nut allergies); 2 tablespoons desiccated coconut; 1/2 teaspoon freshly crushed whole black pepper; 2 teaspoons sorghum flour (or whole wheat flour/maida if not gluten-free); 3 teaspoons olive oil; 2 tablespoons raw peanuts; 1 teaspoon cumin seeds; 1 teaspoon grated ginger; 4 garlic pods; 1 green chili (adjust spice); 1/4 cup fresh coriander; 2 teaspoons lemon juice

Why You’ll Love This Recipe

The unique earthiness of purple yam combined with sweet potato creates a naturally sweet and creamy base. The peanut and coconut flavors add texture and richness, while fresh herbs and lemon juice brighten the dish. Gluten-free and easily adaptable, these kebabs bring exciting new flavors to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200 g purple yam (kand), steamed
200 g sweet potato (or potato), steamed
1 teaspoon salt
2 tablespoons cashew powder (or arrowroot powder for nut allergies)
2 tablespoons desiccated coconut
1/2 teaspoon freshly crushed whole black pepper
2 teaspoons sorghum flour (or whole wheat flour/maida if not gluten-free)
3 teaspoons olive oil

Masala paste:

2 tablespoons raw peanuts
1 teaspoon cumin seeds
1 teaspoon grated ginger
4 garlic pods
1 green chili (adjust spice)
1/4 cup fresh coriander
2 teaspoons lemon juice

Directions

Prepare the masala paste:
In a dry skillet, lightly toast raw peanuts and cumin seeds until fragrant. Let cool, then grind with grated ginger, garlic, green chili, fresh coriander, and lemon juice into a coarse paste.
Mash the yams:
In a large bowl, mash the steamed purple yam and sweet potato until smooth. Add salt, cashew powder (or arrowroot powder), desiccated coconut, crushed black pepper, and sorghum flour. Mix well.
Combine:
Fold in the prepared masala paste into the yam mixture, stirring until well combined.
Shape the kebabs:
Divide the mixture into small portions and shape each into flat, round patties.
Cook:
Heat olive oil in a non-stick pan over medium heat. Shallow fry the kebabs for 3-4 minutes on each side until golden and crispy.
Serve:
Remove and drain on paper towels. Serve hot with chutney or yogurt dip.

Servings and Timing

Makes about 8-10 kebabs
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Substitute sweet potato with regular potato for a milder flavor.
Use almond powder instead of cashew for a different nutty taste.
Add finely chopped green chilies or chili powder for extra heat.
Mix in chopped mint leaves for a refreshing twist.
Bake instead of frying for a lighter version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed and crispy.

FAQs

Can I prepare the masala paste ahead of time?

Yes, the masala paste can be made a day in advance and stored in the refrigerator.

What can I use if I have a nut allergy?

Replace cashew powder with arrowroot powder and omit peanuts from the masala paste or substitute with sunflower seeds.

Is this recipe gluten-free?

Yes, when using sorghum flour or gluten-free flour substitutes.

Can I bake the kebabs instead of frying?

Yes, bake at 375°F (190°C) for 20 minutes, flipping halfway, until golden.

What dips pair well with these kebabs?

Mint chutney, tamarind sauce, or yogurt raita complement the flavors perfectly.

Conclusion

Kand ke Kebabs combine the rich earthiness of purple yam with vibrant spices and crunchy peanuts for a nutritious and delicious snack. Easy to make and versatile, they’re a fantastic addition to any meal or party platter.

Kand ke Kebab | Purple Yam Kabab