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Sweet Potato Pumpkin Kebabs

By: Gowri Goli
Region: North Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


For sweet potato pumpkin kebabs:

chickpea flour - ½ cup
grated pumpkin - 1 cup
grated sweet potato - 1 cup
salt to taste
oil - 2 tbsp
oil for shallow frying
cumin seeds - 1 tsp
coriander seeds - 1 tsp
ginger, crushed - 2 tsp
garlic, crushed - 1 tbsp
cumin powder - 1 tbsp
dried mango powder - 1 tbsp
chili powder - 2 tsp
garam masala powder - ½ tsp
chili flakes - 1 tsp
roasted peanuts - ½ cup
raisins - ½ sup
shredded mozzarella cheese - ½ cup
some extra chicken flour for rolling patties

For sweet potato pumpkin kebas:

roasted peanut
hot pepper sauce


Heat 2 tbsp oil in a pan. Add crushed garlic and saute for 1 minute.
Add crushed ginger and saute for another minute.
Add gram flour and roast till it turn golden brown.
Add grated pumpkin and grated sweet potatoes. Mix well and saute for 2 minutes.
Add salt, chili powder, cumin powder, dried mango powder and chili flakes.
Splash ⅛ cup water and mix well again. Cook for 2 minutes.
Remove from heat and transfer onto a plate. Let it cool slightly.
Take a lemon sized mixture. Make a ball and flatten it. Add roasted peanuts, raisins and cheese to the center.
Bring together all sides in the center and seal tightly to make a ball again.
Repeat the same process to make 5 more balls.
Roll each ball into chickpea flour and flatten them to make into a compact disc.
Heat oil in a pan for shallow frying.
Shallow fry these patties on both sides till nice & golden. Transfer them onto an absorbent paper.
Top with roasted peanuts and raisins. Serve hot with mayonnaise and hot pepper sauce.

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