Farmaishi Suran ( Kebabs and Tikkis)
by Tarla Dalal
Added to 106 cookbooks
This recipe has been viewed 38778 times
Yam manifests as a scrumptious and tangy kebab that competes healthily with the other interesting kebabs on this extremely interesting platter!
- Combine the coriander seeds and kashmiri red chillies in a pan and dry roast them for 1 minute.
- Remove from the flame and grind to a coarse powder using a mortar-pestle (khalbhatta). Keep aside.
- Combine all the remaining ingredients in a bowl, add the ground spice and mix well.
- Divide the mixture into 8 equal portions and shape each portion each portion into a round ball.
- Roll each kebab in cornflour in such a way that the kebabs are evenly coated from all sides.
- Heat the oil in a kadhai on a medium flame, and deep-fry the balls till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.
Nutrient values per kebab
|Vitamin A||201.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||3.2 mg|
|Folic Acid||0 mcg|
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