Kand ke Kebab | Purple Yam Kabab
Delightful, nutrient-packed kebabs made from steamed purple yam and sweet potato blended with aromatic spices and crunchy peanut masala paste.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 35-40 minutes
- Yield: Serves 4-6
- Category: Snack / Appetizer
- Method: Grilling
- Cuisine: Indian
- Diet: Gluten Free
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
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
Instructions
- Toast peanuts and cumin seeds in a dry skillet until fragrant; cool and grind with ginger, garlic, chili, coriander, and lemon juice into a coarse paste.
- Mash steamed purple yam and sweet potato; mix in salt, cashew powder (or arrowroot), desiccated coconut, black pepper, and sorghum flour.
- Fold in the masala paste until well combined.
- Shape mixture into flat, round patties.
- Heat olive oil in a pan; shallow fry kebabs 3-4 minutes per side until golden and crispy.
- Drain on paper towels and serve hot with chutney or yogurt dip.
Notes
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.
Find it online: https://familydinnercooking.com/kand-ke-kebab-purple-yam-kabab/
