Yam Kebabs


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Deep-fried spicy Yam Kebabs. Serve with phudina chutney.

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Makes 8 to 10 kebabs
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  1. Wash the yam thoroughly before and after grating.
  2. Squeeze out the excess water from the yam.
  3. Soak the chana dal for 1 hour.
  4. Grind the peanuts, red chillies, salt, chana dal, ginger and curry leaves to a fine paste. Transfer in a deep bowl.
  5. Add the grated yam, rice flour, coriander, mint and chaat masala, mix well.
  6. Divide the mixture into equal portions and shape into kebabs.
  7. Roll each kebabs nicely in to bread crumbs.
  8. Heat the oil in a pan, and deep-fry the kebabs until golden and crisp.
  9. Repeat the same process to make more kebabs.
  10. Serve hot.
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This recipe was contributed by Palak Rajput on 21 Feb 2011

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