Makes: 50 kababs
Time required: one hour.
Ingredients:
Potatoes (boiled, peeled and mashed): ½ kg.
Yam: 250gm
Coriander leaves (chopped): ½ cup (100gm)
Garlic paste: 1 tbsp. (5gm)
Amchur powder: ½ tbsp. (2gm)
Lemon juice: ½ tbsp. (2gm)
Salt and green chilly-ginger paste: to taste
Oil: a little
Preparation:
Peel, cut and boil yam with a little water till tender. Mash the yam and add to the mash potato. Also add all the remaining ingredients and greased hands divide the mixture into small portions. Roll them into small kababs along with the screwer.. Fix about six to eight kababs on a screwer. Roast on coal fire or in the oven till crisp and done. Alternatively you can deep fry them and fix them onto screwers. Serve hot with onion rings and mint chutney.
If you want to fry the kababs, add two to three tbsp. arrowroot powder to the mashed potato-yam mixture. Otherwise they will open out while frying them.
For the Mint Chutney:
Ingredients:
Mint leaves: ½ cup (100gm)
Red chillies: around 7-8
Cumin seeds: 1 tbsp. (5 gm)
Tamarind: a marble sized ball
Salt: to taste.
Preparation:
Dry roast red chillies on a tawa and grind in a mixer to a fine paste. Serve with seekh kababs.
Nutritive Value of one Kabab:
Calories: 19.7 Kcal
Proteins: 0.4g.
Fats: 5.2g
Minerals: 0.06g
Fibre: 0.25g.
Carbohydrates: 4.4g
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