Colocasia, Kebabs

Jimikand Ke Kebab


Yam – 1 1/2 kg, peeled, washed
Green Chillies -3 to 4, finely chopped
Ginger – 3/4 tsp, finely chopped
Salt – 1 1/2 tsp
White Pepper Powder – 3/4 tsp
Red Chilli Powder – 3/4 tsp
Chaat Masala – 3/4 tsp
Green Coriander – 3/4 tsp, finely chopped
Breadcrumbs – 1/2 cup
Vegetable Oil – 3/4 cup

1. Boil the yam until tender.
2. Drain and when cool enough to handle, grate finely.
3. Squeeze out the excess water.
4. Mix in the other ingredients except oil.
5. Divide the mixture into 8 equal portions.
6. Shape the portions into medallions.
7. Heat the oil in a kadai.
8. Shallow fry the medallions, on medium heat till crisp and golden brown on both sides.
9. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towel.
10. Serve hot.

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