Here I bring Yam and Sprouts Kababs for all of you. While I had some Yam lying in the kitchen and I wanted to make something tasty for the snack time too. So this recipe was an outcome of that. However I wanted to make it nutritious as well, hence used Sattu and Sprouts. . Oh Ya! Beetroot gave some added nutrition plus beautiful color too. This recipe is simple and used minimal ingredients and I kept it gluten free as well. Solving lots of problem for many of folks who keep looking for gluten free recipes.
While making this recipe remember to use minimal water. I have mentioned 1 cup but if you have a smaller pressure cooker you can do with smaller amount too. Reason being that later you will have to anyways spend time to dry it off, so lesser the better. However another trick is incase you have added more water is to sieve it off before adding in then mixer. So you can try anything which saves you time while you attempt this yummy Yam and Sprouts Kababs .
Goodness of Kababs is doubled because of its mineral rich content. In addition to that beetroot adds up Iron too along with sprouts and yam. Adding lemon juice and coriander in raw stage adds up to the vitamins as well . However for the best absorption serve this with mint coriander chutney and fresh salad.In scenarios where you don’t have Sattu you can replace with Besan or even Oats. I however always find Sattu more digestible and gives a little roasted flavour to these Yam and Sprouts Kababs .
When I made these for my son , I was apprehensive as he had never liked yam apart from these Yam parathas or Koftas. However when he asked me to serve him more of these, I knew its was a green signal for adding these to my success list .
Yam and Sprouts Kababs
Yam and Sprouts Kababs is a healthy and equally easy recipe to make. A must try!
Ingredients
- 1 cup Chopped Yam
- 1 cup Moth Sprouts (Matki)
- 1/4 Beetroot
- 1/2 cup Chopped Onions
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Cumin Seeds
- 1 Cinnamon (small piece)
- 2 Cardamom
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Garam Masala
- 1/2 tsp Cumin Powder
- 1/4 tsp Coriander Powder
- 1 pinch Turmeric
- 1 Green Chilli
- 2 tsp Fresh Coriander
- 2 tbsp Lemon Juice
- 4 tbsp Chana Sattu
- 2 tbsp Oil
- 1 tsp Salt
Instructions
Take a pressure cooker and heat 1/2 tsp oil and add cumin seeds, cinnamon and cardamom.
Next add onions and caramalise them before you add ginger garlic paste and cook for a min on slow flame.
At this point add the sprouts, chopped yam and beetroot along with red chilli powder, turmeric, garam masala, coriander powder , salt and cumin powder and mix well as it cooks on slow for another 30 secs.
Add 1 cup water and pressure cook for 3 to 4 whistles and let it cool down.
Now with a masher first mash all of it together and then transfer in a mixer with coriander leaves and lemon juice and make a smooth paste.
Next heat a wok and 1/2 tsp oil and saute Sattu for 1 min and then transfer the mixture from the blender or mixer and cook it well, till all of it dries up for a better binding. Best way to know is that the mixture will start leaving the wok and will be more combined together. This takes around 5 mins on slow flame.
Transfer the mix in a bowl and cool it before you transfer it in refrigerator.
After some 30 mins take it out and with damp hands make kabab patty and shallow fry or air fry and serve with chutney or roll it up in parathas and enjoy.