Arabi ke Kebab
Equipment
- Pan
- Potato masher
- Frying Pan
- Skillet
- Bowl
- Kadhai
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 225 g Colacasia (Taro root) unpeeled
- 1 tablespoon Vegetable oil
- 1 Onion chopped
- 1 teaspoon Chilli powder
- 1/2 teaspoon Ginger ground
- 1 teaspoon Coriander ground
- Asafoetida Pinch of
- 1/2 teaspoon Garam Masala
- 1 Ginger 1 x 2.5-cm / 1-inch piece, fresh, chopped
- 50 g Gram (Chickpea) flour (1/2 cup)
- 1 Coriander (Cilantro) leaves 1 bunch, chopped
- 60 g Breadcrumbs (1/2 cup), dried
- Salt
Instructions
- Put the colacasia in a pan, cover with water and boil until soft.
- Drain and allow to cool, then peel off the skins, return to the pan and mash with a fork or potato masher.
- Heat 1 tablespoon oil in a frying pan (skillet).
- Add the onion and fry until brown.
- Transfer to a bowl and season with salt, then add the spices, fresh ginger, flour, coriander and mashed yam and mix to combine.
- Shape the mixture into 8 balls, then flatten them into patties.
- Spread the breadcrumbs out on a plate and roll the kebabs in the breadcrumbs until coated.
- Heat enough oil for deep-frying in a kadhai or deep frying pan to 180”C / 350”F, or until a cube of bread browns in 30 seconds.
- Working in batches, deep-fry the kebabs for about 3-4 minutes, or until crisp and golden brown.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Serve hot.
Video
Nutrition
Serving: 8gSodium: 67mgCalcium: 33mgVitamin C: 2mgVitamin A: 116IUSugar: 2gFiber: 3gPotassium: 264mgCalories: 108kcalSaturated Fat: 2gFat: 3gProtein: 3gCarbohydrates: 18gIron: 1mg
Tried this recipe?Let us know how it was!