Sweet Potato & Beetroot Kebabs

A quick, healthy, nutritious snack that looks beautiful and taste wonderful. These are made using Appe Pan – so these are not deep fried. 

These kebabs have the natural sweetness from sweet potatoes and beetroot so make sure to pair them with tangy tamarind chutney or hot-n-sour sauce. 

Ingredients

• 1 cup Sweet Potatoes , (about 2) cooked and mashed
• 1 cup Beetroot , (about 2) grated
• 1 Onion , finely chopped
• 2 Green Chillies , finely chopped
• 1 clove Garlic , finely chopped
• 1/4 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Cumin powder (Jeera)
• 2 tablespoons Coriander (Dhania) Leaves , chopped
• 1/4 cup Corn flour , or gram flour (besan)
• Salt , to taste
• VegetableOil , as needed

Method:

1. To begin making the Sweet Potato and Beet Balls Recipe, heat a teaspoon of oil in a heavy bottomed pan; add in the chopped onions and garlic. Saute until the onions are translucent and turned soft. At this stage, add in the grated beetroot, turmeric powder, salt and cumin powder.
2. Cover the pan and simmer on low heat until the beetroot has turned soft.
3. Turn off the heat and allow the mixture to cool completely. Once cooled, add in the corn flour, mashed sweet potatoes, coriander leaves and green chilies. Check the salt levels and combine all the ingredients well.
4. Make small lemon sized balls and keep aside. You can cook them in two ways.