Yam and Peas Kebabs - Oil-free! Dairy-free!

Prep Time
30 minutes
Cook Time
12 minutes

Evening snacks can be devoid of deep-frying and can be healthy and satisfying. We just need to get a little innovative. Try this Yam and green peas Kebabs for the perfect evening snack fix.

  • Yam: 2 cups(cut in cubes)
  • Green peas: ¾ cup
  • Mint leaves: ¼ cup
  • Coriander leaves: ¼ cup
  • Ginger: 1 inch
  • Garlic: 6 cloves
  • Green chili: 2nos
  • Onion: 2 tbsp(chopped)
  • Besan: 2-3 tbsp(slightly roasted)
  • Roasted peanut: 4tbsp
  • Rock salt: to taste

For Dry spice powder

  •  Cloves: 3 nos
  • Cinnamon: 1 inch
  • Cardamom:1 no
  • Coriander seeds: 2 tsp
  • Cumin seeds: 1 tsp
  • Red chili: 2 nos
  • Fried gram: 3 tbsp
  • Steam yam until soft. Do not overcook.
  • Heat a pan and dry roast spice powder ingredients, cool and blend into a coarse powder.
  • Saute onions, ginger, garlic, mint leaves, coriander leaves, green peas, and green chili until peas are half cooked or slightly softened. Cool and blend into a coarse paste without water.
  • In a large mixing bowl, place steamed yam and mash well, mix in the ground spice powder, ground peas mix and salt to taste.
  • Shape into kebabs and cook on hot tawa on both sides without adding oil.
  • Control the heat to get evn browning without burning. 
  • If you want a finish like those of kebabs coated in bread crumbs, powder the roasted peanuts coarsely and coat the shaped kebabs with peanut powder and then cook on hot tawa.
  • Serve with mint chutney and sweet chutney.

Eating guide:

  • Food group: vegetable and tuber
  • You can have it with your cooked meals or even as a quick bite between meals.

  • Veggies are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals. Tubers are fillings.

  • These kebabs can be used in between buns to make burgers or in rolled in flat breads.

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