Ingredients with Measurements:
- 1 cup boiled and mashed Sesbania seeds
- 1/2 cup boiled and mashed potatoes
- 1/4 cup finely chopped onions
- 2 tablespoons chopped coriander leaves
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil for cooking
Special equipment needed:
- Mixing bowl
- Skillet or griddle
Step-by-step instructions:
1. In a mixing bowl, combine the boiled and mashed Sesbania seeds, boiled and mashed potatoes, finely chopped onions, chopped coriander leaves, ginger-garlic paste, cumin powder, coriander powder, red chili powder, garam masala powder, and salt to taste.
2. Mix well until all the ingredients are combined.
3. Divide the mixture into equal portions and shape them into small kebabs.
4. Heat a skillet or griddle over medium heat and add 2 tablespoons of oil.
5. Place the kebabs on the skillet and cook for 2-3 minutes on each side until golden brown.
6. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium heat
Serving size:
- Makes 10-12 small kebabs
Nutritional information:
- Calories: 80 per kebab
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrate: 9g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 2g
Substitutions for ingredients:
- You can substitute the Sesbania seeds with chickpeas or black beans.
- You can use any other vegetable instead of potatoes.
Variations:
- You can add grated cheese to the mixture for a cheesy flavor.
- You can add chopped nuts for a crunchy texture.
Tips and tricks:
- Make sure to mash the Sesbania seeds and potatoes well to avoid lumps in the mixture.
- You can refrigerate the mixture for 30 minutes before shaping them into kebabs to make it easier to handle.
Storage instructions:
- You can store the kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the kebabs in a skillet or oven until heated through.
Presentation ideas:
- Serve the kebabs on a platter with your favorite chutney or sauce.
Garnishes:
- Garnish with chopped coriander leaves or mint leaves.
Pairings:
- Serve with naan bread or rice.
Suggested side dishes:
- Serve with a side salad or raita.
Troubleshooting advice:
- If the kebabs are falling apart, add more mashed potatoes to the mixture to bind it together.
Food safety advice:
- Make sure to cook the kebabs thoroughly to avoid any foodborne illnesses.
Food history:
- Sesbania is a type of legume that is commonly used in Indian cuisine.
Flavor profiles:
- The kebabs have a spicy and savory flavor with a soft and creamy texture.
Serving suggestions:
- Serve as an appetizer or snack.
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