Crispy Sabudana Seekh Kebabs: Healthy & Flavorful Indian Appetizer
25 minutes
737 reads
About Crispy Sabudana Seekh Kebabs: Healthy & Flavorful Indian Appetizer
These Sabudana Seekh Kebabs offer a unique and healthy twist on traditional Indian appetizers. Made with a delightful blend of mashed potatoes, soaked sabudana (tapioca pearls), and vibrant vegetables like carrots, beetroot, and bell peppers, they're as nutritious as they are delicious.Perfectly crisp on the outside and tender on the inside, these kebabs are a show-stopping addition to any party or a perfect weekend treat. The vibrant colors and irresistible taste will impress your guests and leave them wanting more – guilt-free!This recipe provides a step-by-step guide to creating these flavorful and healthy kebabs. Get ready to elevate your snack game!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Sabudana Mixture
- 1 cup Tapioca Pearl tapioca pearls, excess water squeezed out, soaked in water for 3-4 hours
- 1 cup Potato and mashed, boiled, peeled
- 1/2 cup Carrot finely grated
- 1/2 cup Beetroot finely grated
- 1/2 cup Bell Peppers capsicum, finely chopped
- 2 tbsp Ginger-Garlic Paste
- 2 Chili finely chopped (adjust to taste), green
- 1 tsp Chili Powder (adjust to taste), red
- 1 tsp Coriander Powder dhania
- 1 tsp Cumin Powder jeera
- 1 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
- 2 tbsp Coriander dhania, finely chopped
For Cooking
- 2.5 tbsp Oil or as needed for grilling
For Serving (Optional)
- Mint Chutney as needed
- Onion Rings as needed
Instructions
Prepare the Sabudana
- Soak 1 cup of sabudana in enough water for at least 3-4 hours, or until softened.
- Squeeze out any excess water thoroughly.
Prepare the Vegetable Mixture
- Boil potatoes until tender, cool, peel, and mash thoroughly.
- In a large bowl, combine the mashed potatoes, grated carrots, grated beetroot, and finely chopped bell pepper.
- Add ginger-garlic paste, chopped green chilies, red chili powder, coriander powder, cumin powder, garam masala, salt, and chopped coriander leaves. Mix well to combine.
- Gently fold in the squeezed sabudana, ensuring it's evenly distributed throughout the mixture.
Shape the Kebabs
- Take a small portion of the mixture (about 2 tablespoons) and roll it into a cylindrical shape.
- Insert a wooden skewer or ice cream stick into the bottom of each kebab and gently press to firm it up.
- Repeat with the remaining mixture.
Grill the Kebabs
- Heat oil in a grill pan or skillet over medium heat.
- Carefully place the kebabs onto the hot pan and grill for approximately 3-4 minutes per side, or until golden brown and crisp.
Serve
- Serve the hot Sabudana Seekh Kebabs immediately with your favorite mint chutney and onion rings.
Recipe Notes
Expert Tips for Perfect Sabudana Seekh Kebabs
- For extra flavor, you can add a pinch of turmeric powder to the mixture.
- Don't overcrowd the pan while grilling; work in batches to ensure even cooking and browning.
- If the mixture feels too dry, add a tablespoon of water at a time until it reaches a manageable consistency.
- Feel free to experiment with other vegetables like finely chopped potatoes or peas for added texture and flavor.
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Recipe Nutrition
Calories: 40kcalCarbohydrates: 9gProtein: 1gSodium: 855mgFiber: 2gSugar: 2g
Prabhleen Kaur
Articles: 60
6 Comments
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What a delicious recipe! Thanks for posting.
This is exactly what I was looking for!
Absolutely mouthwatering! Thanks for sharing.
Looks incredible! Thanks for the details.
Lajawab, your recipes make me soooooo hungry!!
I’m excited to try this recipe!