Yam Kebab
Discover a unique and flavorful vegetarian appetizer! These savory, spiced patties are made from elephant foot yam, with a wonderfully crispy exterior and a soft, melt-in-your-mouth inside. A perfect starter for parties or a special evening snack.
For 4 servings
Prepare the Yam
- Place the yam chunks in a pressure cooker with enough water to cover them.
- Add 1/2 tsp of salt and a small piece of tamarind or 1 tsp lemon juice to the water. This helps prevent any throat irritation.
- Pressure cook for 3-4 whistles, or until the yam is completely tender and easily pierced with a fork.
- Drain the water completely and let the yam cool down slightly.
Make the Kebab Mixture
- In a large bowl, mash the boiled yam thoroughly. Ensure there are no large lumps.
- Add the finely chopped onion, ginger-garlic paste, green chilies, and coriander leaves.
- Add all the dry spice powders: turmeric, red chili, coriander, garam masala, and amchur.
- Add the besan for binding, along with the remaining salt and lemon juice.
- Mix everything together with your hands until well combined into a firm, non-sticky dough.
Shape and Fry the Kebabs
- Grease your palms with a little oil. Divide the mixture into 12 equal portions.
- Take one portion and roll it into a smooth ball, then flatten it gently to form a round patty, about 1/2 inch thick.
- Heat 1/4 cup of oil in a non-stick pan over medium heat for shallow frying.
- Carefully place 4-5 kebabs in the pan, leaving space between them.
- Fry for 3-4 minutes on each side, until they are golden brown and crisp.
- Remove the kebabs from the pan and place them on a paper towel to drain excess oil.
Serve the kebabs hot with mint chutney or your favorite dip.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always add a souring agent like tamarind or lemon juice while boiling yam to neutralize the compounds that can cause itchiness.
- 2Ensure the boiled yam is drained very well. Excess moisture will make the kebab mixture sticky and difficult to shape.
- 3For a nuttier flavor, lightly dry roast the besan (chickpea flour) in a pan for 2-3 minutes before adding it to the mixture.
- 4If the mixture feels too soft, you can add an extra tablespoon of besan or refrigerate the mix for 30 minutes to firm it up.
- 5Fry the kebabs on medium heat. Frying on high heat will brown them too quickly on the outside while the inside remains undercooked.
Adapt it for your goals.
Healthy
For a lower-oil version, bake the kebabs in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping them halfway through. You can also use an air fryer.
jainJain
Omit the onion, ginger, and garlic. You can add grated raw banana to the mix for texture and a pinch of asafoetida (hing) for flavor.
high proteinHigh protein
Add 1/2 cup of crumbled paneer (cottage cheese) or mashed chickpeas to the kebab mixture to boost the protein content.
kid friendlyKid friendly
Reduce the amount of green chilies and red chili powder to make it milder. You can add some grated cheese to the mixture to make it more appealing to kids.