Elephant Foot Yam Kabab – Veg Shami Kabab
by Pari Vasisht
Added to 3 cookbooks
This recipe has been viewed 16821 times
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.
- Grind all the ingredients together to a smooth paste. Adjust the consistency later with water.
- Oil the hands and then peel and cut the yams (they can cause itching).
- Combine the yam and turmeric powder along with water in a deep pan and boil till the yam is soft.
- Drain the water and allow to cool completely.
- In a food processor combine the cooked yam, ginger, garlic, coriander, green chillies, lemon juice and all spices and grind to a fine paste.
- Remove in a plate, adjust the salt and then gradually add the bread crumbs till you get a binding texture.
- 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.
- Serve hot with phudina dip.
- These kebabs are very delicate and need to be handled gently, especially while flipping.
This recipe was contributed by Pari Vasisht on 19 Oct 2011
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