Smoked Yam Kebabs with Aromatic Spices (Dhungar Subz Kebab)
1 hour
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About Smoked Yam Kebabs with Aromatic Spices (Dhungar Subz Kebab)
Craving a kebab with a twist? These Smoked Yam Kebabs (also known as Dhungar Subz Kebab) deliver an irresistible smoky flavor and incredibly satisfying texture that will tantalize your taste buds.Imagine tender yam blended with sweet banana, creamy cashews, and warming spices. This flavorful mixture is then infused with aromatic smoke using the traditional dhungar method, creating a truly unique culinary experience.Perfect as appetizers or a light meal, these vegetarian kebabs offer a delightful harmony of sweet, savory, and smoky notes that will leave you wanting more.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Kebab Mixture
For the Dhungar (Smoking)
- 4 Clove
- 1 tsp Clarified Butter
- 1 piece Charcoal for smoking, small
For the Kebabs
- 2 tbsp Gram Flour besan
- 1-2 tsp Salt or to taste
- 3 tbsp Oil for shallow frying
Instructions
- In a pressure cooker, combine the yam, raw banana (with skin), chana dal, cinnamon sticks, cardamom pods, and green chilies. Add enough water to cover the ingredients.
- Pressure cook until the yam and dal are tender. Ensure most of the water has evaporated during cooking. If any excess water remains, drain it completely.
- Once the mixture has cooled, peel the banana and mash all the cooked ingredients together until smooth.
- In a blender, combine the deep-fried onion and fried cashews. Blend into a smooth paste.
- Add the onion-cashew paste to the mashed yam mixture. Season with salt and mix thoroughly.
- Transfer the mixture to a large bowl and create a small well in the center.
- Place a small piece of burning charcoal in the well. Top with cloves and drizzle with ghee. Immediately cover the bowl tightly to trap the smoke. This process, called dhungar, infuses the kebab mixture with a smoky aroma. Let it rest for 15 minutes.
- After smoking, add the gram flour (besan) to the mixture and mix well. Shape the mixture into small patties.
- Heat oil in a shallow pan over medium heat. Shallow fry the patties until they are golden brown and crispy, turning them occasionally for even cooking.
Recipe Notes
Good To Know
- This recipe was shared by MasterChef Season 2 runner-up and celebrity Chef Shazia Khan.
- It was presented during her workshop "Lifestyle and Cookery session with Shazia Khan" at Phoenix Market City, Bangalore on Sunday, January 15, 2017.
Expert Tips
- For a richer flavor, consider using homemade chicken stock instead of store-bought.
- Adjust the spice level to your preference by adding more or less chili powder or other spices.
- Garnish with fresh herbs like cilantro or parsley before serving for added freshness and visual appeal.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave until warmed through.
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Recipe Nutrition
Calories: 707kcalCarbohydrates: 98gProtein: 14gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 6mgSodium: 1410mgPotassium: 1636mgFiber: 24gSugar: 13gVitamin A: 259IUVitamin C: 40mgCalcium: 155mgIron: 4mg
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This looks amazing! Thanks for sharing.
This is delightful! Thanks for the recipe.
This looks so good! Appreciate the share.
This looks so appealing! Thanks for sharing.