by Palak Rajput
Added to 12 cookbooks
This recipe has been viewed 18060 times
Deep-fried spicy Yam Kebabs. Serve with phudina chutney.
- Wash the yam thoroughly before and after grating.
- Squeeze out the excess water from the yam.
- Soak the chana dal for 1 hour.
- Grind the peanuts, red chillies, salt, chana dal, ginger and curry leaves to a fine paste. Transfer in a deep bowl.
- Add the grated yam, rice flour, coriander, mint and chaat masala, mix well.
- Divide the mixture into equal portions and shape into kebabs.
- Roll each kebabs nicely in to bread crumbs.
- Heat the oil in a pan, and deep-fry the kebabs until golden and crisp.
- Repeat the same process to make more kebabs.
- Serve hot.
This recipe was contributed by Palak Rajput on 21 Feb 2011
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