Farmaishi Suran ( Kebabs and Tikkis)
by Tarla Dalal
16 May 2014
This recipe has been viewed 51485 times
Yam manifests as a scrumptious and tangy kebab that competes healthily with the other interesting kebabs on this extremely interesting platter!
Farmaishi Suran ( Kebabs and Tikkis) recipe - How to make Farmaishi Suran ( Kebabs and Tikkis)
Preparation Time: Cooking Time: Total Time:
Makes 8 kebabs
1 tbsp chopped coriander (dhania) seeds
2 whole dry kashmiri red chillies , broken into pieces
1/2 cup grated yam (suran)
1/4 cup grated paneer (cottage cheese)
1 tbsp coriander (dhania) seeds
1/2 tsp dried mango powder (amchur)
salt to taste
cornflour for rolling
oil for deep-frying
Method
- Method
- Combine the coriander seeds and kashmiri red chillies in a pan and dry roast them for 1 minute.
- Remove from the flame and grind to a coarse powder using a mortar-pestle (khalbhatta). Keep aside.
- Combine all the remaining ingredients in a bowl, add the ground spice and mix well.
- Divide the mixture into 8 equal portions and shape each portion each portion into a round ball.
- Roll each kebab in cornflour in such a way that the kebabs are evenly coated from all sides.
- Heat the oil in a kadhai on a medium flame, and deep-fry the balls till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.
Nutrient values per kebab
| Energy | 39 cal |
| Protein | 0.7 g |
| Carbohydrates | 0.9 g |
| Fiber | 0.1 g |
| Fat | 3.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 201.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 3.2 mg |
| Folic Acid | 0 mcg |
| Calcium | 28.1 mg |
| Iron | 0 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.5 mg |
| Potassium | 11.1 mg |
| Zinc | 0 mg |
Outbrain