Yam Kebabs

Yam Kebabs

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Servings: 4
Calories: 829


  • 3.3 lb Yam jimikand, peeled, washed
  • 4 g Green chillies finely chopped
  • 3/4 tsp Ginger adrak, finely chopped
  • 1 1/2 tsp Salt
  • 3/4 tsp White pepper safed mirch powder
  • 3/4 tsp Red chilli powder
  • 3/4 tsp Chaat masala
  • 3/4 tsp Green coriander hara dhaniya, finely chopped
  • 2 oz Breadcrumbs
  • 5 floz Vegetable oil


  • Boil the yam until tender. Drain and when cool enough to handle, grate finely. Squeeze out the excess water.
  • Mix in the other ingredients except oil. Divide the mixture into 8 equal portions. Shape the portions into medallions.
  • Heat the oil in a wok (kadhai); deep-fry the medallions, on medium heat, till crisp and golden brown on both sides. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
  • Serve hot.
Calories: 829 kcal
Carbohydrates: 115 g
Protein: 8 g
Fat: 38g
Saturated Fat: 6 g
Trans Fat: 1 g
Sodium: 1019 mg
Potassium: 3091 mg
Fiber: 16 g
Sugar: 3 g
Vitamin A: 629 IU
Vitamin C: 64 mg
Calcium: 92 mg
Iron: 3 mg
Cuisine Indian
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