Shakarkand Seekh Kabab Recipe

Cooking Directions

• STEP 1.Start by boiling the sweet potatoes until they are tender. Once cooked, peel and mash them in a bowl.
• STEP 2.In a pan, heat some oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saut茅 until the onions turn golden brown.
• STEP 3.Add the mashed sweet potatoes to the pan and mix well. Then, add the spices like red chili powder, garam masala, coriander powder, and salt. Cook for a few minutes until the mixture is well combined.
• STEP 4.Remove the mixture from heat and let it cool. Once cooled, shape the mixture into small cylindrical kebabs.
• STEP 5.Heat a grill or a non-stick pan and brush it with oil. Cook the kebabs on medium heat until they are golden brown and crispy on the outside.
• STEP 6.Serve the Shakarkand Seekh Kababs hot with mint chutney or yogurt dip. Enjoy!

Cooking Tips

• Make sure to boil the sweet potatoes until they are fully cooked and tender.
• You can adjust the spices according to your taste preferences.
• If the mixture is too soft to shape into kebabs, you can add some breadcrumbs or cornflour to bind it together.
• To make the kebabs more flavorful, you can add some chopped mint leaves or grated paneer to the mixture.

Storage and Serving

• These kababs are best served hot and fresh.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the kababs, you can either microwave them or heat them in a pan with a little oil.
• Serve the kababs as an appetizer or as a main course with naan or rice.