Elephant Foot Yam Kabab – Veg Shami Kabab


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Elephant Foot Yam Kabab – Veg Shami Kabab


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Elephant foot yam kabab – veg shami kabab, it nice crispy crust from outside and very soft from inside. Serves best with oil toasted whole wheat bread, pudina dip and onions.

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Elephant Foot Yam Kabab – Veg Shami Kabab recipe - How to make Elephant Foot Yam Kabab – Veg Shami Kabab

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Kebabs

Preparation Time:    Cooking Time:    Total Time:     Makes 8 to 10 kababs
Show me for kababs

Ingredients
500 gms yam (suran) , cut into cubes
1 tsp turmeric powder (haldi)
2 tbsp roughly chopped garlic (lehsun)
4 green chillies
1" inch of ginger (adrak)
a very small bunch of coriander (dhania)
1/2 tsp cumin seeds (jeera)
2 to 3 tsp lemon juice
3 tsp cumin seeds (jeera) powder
4 tsp coriander (dhania) seeds powder
1/2 tsp garam masala
1 tsp chilli powder
salt to taste
bread crumbs

For The Pudina Dip
4 tsp mint leaves (phudina)
4 tsp coriander (dhania)
1/4 tsp cumin seeds (jeera)
2 green chillies
5 tbsp curds (dahi)
salt to taste
Method
For the pudina dip

    For the pudina dip
  1. Grind all the ingredients together to a smooth paste. Adjust the consistency later with water.

How to proceed

    How to proceed
  1. Oil the hands and then peel and cut the yams (they can cause itching).
  2. Combine the yam and turmeric powder along with water in a deep pan and boil till the yam is soft.
  3. Drain the water and allow to cool completely.
  4. In a food processor combine the cooked yam, ginger, garlic, coriander, green chillies, lemon juice and all spices and grind to a fine paste.
  5. Remove in a plate, adjust the salt and then gradually add the bread crumbs till you get a binding texture.
  6. Make 2inch flat kababs and shallow fry in little oil on a medium flame till the outer crust is nicely crisp and golden brown in colour from both the side.
  7. Serve hot with phudina dip.

Handy tip

    Handy tip
  1. These kebabs are very delicate and need to be handled gently, especially while flipping.


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This recipe was contributed by Pari Vasisht on 19 Oct 2011


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