SURAN KABAB/YAM KABAB

Prep Time : 20 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS

Suran  -250 gms
Black cardamom  - 1
Shah jeera/ cumin seeds  - 1 tsp
Cinnamon powder  -1/4 tsp
Nutmeg powder  - 1/4 tsp
Mace powder  - 1/4 tsp
Red chilly powder  - 1/4 tsp
Green cardamom powder - 1 tsp
Cloves powder - 1/4 tsp
Black pepper powder - 1/4 tsp
Amchur powder  - 1/2 tsp
Ginger paste - 1/2 tsp
Finely chopped green chilly  - 1
Finely chopped coriander leaves - 1 tbsp
Salt - to taste
Corn flour  - 4 tbsp
Tamarind pulp - 1 tbsp
Til/sesame seeds  - 2 tbsp
Clarified butter  - 2 tbsp

METHOD
Wash and chop suran/yam in small pieces and boil in pressure cooker with tamarind pulp and water

Remove the skin of the yam/suran and mash it

Now add,corn flour,green cardamom powder,black cardamom powder,black pepper powder,clove powder,mace powder,nutmeg powder,cinnamon powder,red chilly powder,amchur powder chopped green chilly,chopped coriander leaves and salt and mix well

Shape each ball to flat patties of medium thickness.

All the balls are made in the same way.

Coat with sesame seeds/til

Heat clarified butter a in a pan and shallow fry the kabab on medium flame.
cook on medium low flame from both sides till golden and crisp.
Serve hot with tomato ketchup