Quarter Kg Yam(Suran) (Peeled, Diced and Boiled)
4 to 5 Green Chillies (Fine chopped)
1 Inch Ginger (Grated)
8 to 10 Garlic (Grated)
1 Tea Spoon Lemon Juice
Half Bowl Cornflakes (coarsed)
2 Tea Spoon Coriander-Cumin Powder
Salt to Taste
Quarter Bowl Green Coriander (Fine Chopped)
Half Tea Spoon Pitambari Ruchiyana Garam Masala Powder
2 Tea Spoon Besan
2 to 3 Table Spoon Cornflour
Pitambari Arishakti Rice Bran Oil (For Deep Fry)
Heat 2 Tea Spoon Pitambari Arishakti Rice Bran Oil in a pan and Add Ginger-Garlic Paste and fine chopped Green Chillies in it.
Now add Besan in it and mix it well. Switch off the flame.
Now add peeled, boiled and grated yam (suran) in this Masala mixture.
Add Lemon Juice, Pitambari Ruchiyana Garam Masala Powder, Coriander-Cumin Powder, Coarsed Cornflakes, Salt to Taste and Green Coriander.
Mix all ingredients well and make kabab of it.
Now coat these kabab’s in dry cornflour and deep fry in Pitambari Arishakti Rice Bran Oil.
Serve this hot Kababs with Chutney or Tomato Ketchup.