Sasmita Fasting is not to be boring if you have this spicy and tempting SABUDANA KEBAB in the coming festive times or even in any other festival. Just with some simple pantry ingredients, these are ready to devour.
Kebab !
Kebabs are one of the popular appetizers on any Indian menu. Deep/shallow fried or even baked, these are absolutely tempting and we all can relish them to the core. Isn’t it!
There are so many ways vegetarian kebabs can be made ingredient and method-wise. But in the end, we just love the ones which have a crunchy exterior and moist and mouth melting interior with clean flavor and balanced spices.
As the festive season is approaching so here I have come up with this Sabudana Kebab which is completely free of onion and garlic. And also these are not deep-fried. (www.focolare.org) Instead of that, the sabudana kebabs are shallow-fried here, so definitely these are less guilty.
So this Sabudana Kebab is,
- No deep fry, so guilt-free
- Festive friendly as no Onion and no Garlic
- Kid-friendly (skip the green chilies)
- Can be made ahead of time
- Perfect party appetizer
Event-related to this post :
The April month challenge in the ‘Shhhhh Cooking Secretly Challenge’ group was ‘Pulao or Biryani’, suggested by Seema. Well, I was partnered with her too for this theme, she gave me 2 secret ingredients Bay leaf and Garam Masala, and I gave her the secret ingredients Tea Patta and Cardamom. And, as usual, using my two ingredients I have come up with this Vegetable Tehri for the theme contribution.
📖 RECIPE CARD
Saabudana Kebab
Ingredients
- 1 cup Sabudana (tapioca pearl)
- 2 no. Potato (boiled)
- 4 tbsp Peanut (roasted)
- 2 tbsp Gram flour (besan)
- ½ inch Ginger (grated)
- 3-4 no. Green chili (finely chopped)
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ½ tsp Red chili powder
- ½ tsp Garam masala powder
- 2 tbsp Coriander leaf (finely chopped)
- Salt as needed
- Oil for shallow frying
- Water as needed
Instructions
- In a bowl, soak the sabudana with 1 cup of water for 30 minutes.
- Then drain the sago and keep in a mixing bowl.
- Into that add mashed boiled potatoes along with roughly crushed peanuts. Give a mix first.
- After that add grated ginger, finely chopped green chilies, cumin powder, coriander powder, red chili powder, garam masala powder, finely chopped coriander leaves, besan and salt.
- Mix everything very well using spoon or even by fingers.
- Take 2-3 tbsp of the mixture on palm.
- Place a skewer on the center of the mixture and bring the mixture towards the skewer.
- Make an oblong shape (tikki shape or any other shape can be given) so that the skewer is well coated with the mixture. One kebab is ready to fry.
- Make similar kebab shapes from the rest mixture.
- Heat a pan and grease well.
- Gently place the kebabs over the pan, without overcrowding the pan.
- Drizzle some oil and allow to cook till lightly brown from all the sides, flipping in between.
- Transfer to a plate, serve hot with any desired chutney !
Notes
- Besan is used as the binding agent.
- Adjust the spiciness as desired.
- Peanuts give a nice crunch to the kebab here, so don’t skip that if there is no nuts allergy.
Sabudana vada in a non-fry kebab format. brilliant idea, sasmita ! these fasting special sabudana kebabs look fab
Brilliant idea of making these farali kababs. They look so healthy and irresistible.
Wonderful twist to sabudana vada. You have made these absolutely guilt free. Definitely a must try.
This is a very innovative idea. The sabudhana vada flavours with the succulent kebab feel. SO good.
Sabudana kebab without onion and garlic looks very inviting and tasty Sasmita. Would love to pair it up with some yoghurt dipping sauce.
Wow Sasmita what an amazing idea, Seekh Kabab with falahari humble sabudana. Kabab sounds so healthy and yummy. Crunch of roasted peanut with all the spices potato and sabudana made these Kabab really mouthwatering.
Wow what a wonderful idea to make kebabs from sabudana. Such a versatile recipe as I can imagine using sabudana with sweet potato so that my family can enjoy sabudana kebabs. Kebabs on skewers look so presentable and inviting.
Sabudana kebabs sound brilliant snack whether fasting or not. Non fried version with the crunch from peanuts making it all the more guilt-free and desirable.
Fasting food can be so yum… your pics are tempting me to make these for the coming weekend. Delicious share..
Such a unique dish is this sabudana potato kebabs. These look so crispy and I am sure they make a good lunch box item.
Sabudana is a very interesting ingredient to use in kababs. They look so soft and delicious! With the potato, roasted peanuts and green chillies going in, I can imagine how flavourful they would have been..
Sabudana kebab without onion and garlic sounds brilliant. Love these delicious kebabs with the crunch of roasted peanuts. I would love to make it soon.
Good idea to make a kebab with sabudana. It must be tasty and cannot stop with one or two. Lovely !
Sabudana kebabs looks super yummy, liked the way you used sabudana to prepare kebabs. Perfect snack for fasting days, also liked the taste of roasted peanuts in it.
Typical Sabudana vadas with a twist..wah re wah…prefer these shallow fried sabudana kebabs rather than the deep fried ones .. the use of besan wil give a nice nutty taste to the sabudana kebabs.. golden beauties they are!!
Sabudana vada are my favourite and you have given them a new and cute look. They look adorable and I am sure they taste amazing.
Sabudana kebab looks so juicy, delicious, and inviting. Perfect to make and enjoy during fasting. So flavorful with all spices you have used.