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Shakarkandi ke Kebab
By : Rehana Khambaty
Category : Diwali, 15-minute recipes, Basic recipes, Daals and curries, Starters and accompaniments, Mint, Oil, Potato, Yogurt
Servings : 4
Time Taken : Less than
Rating :
  1. Parboil the potatoes and sweet potatoes in salted water.
  2. Peel and cut into large cubes.
  3. Thread the potato and sweet potato cubes alternately into skewers.
  4. Brush them with a little oil and cook over a charcoal or electric barbeque for 2-3 mins till they are evenly browned on all sides.
  5. Drain on an absorbent paper and place in a serving dish.
  6. Top with the pudina chutney, khujur amli chutney, curd, black salt, cumin seeds powder, chilli powder and salt.
  7. Serve immediately garnished with radish and spring onions.
Large potatoes - 2
Medium sweet potatoes - 2
Vegetable oil - 25 ml
Mint leaves (chutney) - 50 ml
Kajur amli (chutney) - 50 ml
Curd beaten - 50 ml
A pinch of black salt
A pinch of roasted cumin seed powder
A pinch of chilli powder
Salt to taste
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