Oats and Vegetable Kebab Recipe
Delve into the delightful world of Indian snacks with our Oats and Vegetable Kebab, a nutritious and flavorful option that seamlessly blends the wholesome goodness of vegetables with the heartiness of oats. Perfect for an afternoon treat or as a party appetizer, these kebabs are not only easy to prepare but also offer a burst of flavors that will leave your taste buds dancing with joy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) – chopped and boiled | 1 cup |
| Raw Banana – chopped and boiled | 1 cup |
| Carrots (Gajjar) – chopped | 1 cup |
| Onion – chopped | 1 |
| Ginger – chopped | 1 inch |
| Garlic – chopped | 4 cloves |
| Red Chilli powder | 1 tablespoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Cumin powder (Jeera) | 1 tablespoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Amchur (Dry Mango Powder) | 1 tablespoon |
| Instant Oats (Oatmeal) – for coating | 1/2 cup |
| Milk | 1/4 cup |
| Salt and Pepper | To taste |
| Sunflower Oil | For frying |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 180 |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Total Fat | 6 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
Instructions
-
Prepare the Base Mixture:
Begin your culinary adventure by pressure cooking the chopped elephant yam and raw banana together in a pressure cooker, adding sufficient water, a pinch of salt, and turmeric. Cook for about 6 whistles or until the vegetables are soft and mushy. Once cooked, allow the pressure to release naturally. Strain any excess water and transfer the vegetables to a bowl, mashing them thoroughly until smooth. Set aside. -
-
Sauté the Aromatics:
In a kadai (wok), heat a generous amount of sunflower oil over medium flame. Add the chopped onions, minced garlic, and ginger, sautéing them until the onions turn translucent and fragrant. Next, introduce the chopped carrots to the pan, continuing to fry until they soften, enhancing their natural sweetness. -
Incorporate Spices:
Sprinkle in the red chilli powder, turmeric powder, cumin powder, coriander powder, and amchur. Mix everything well, allowing the spices to bloom and infuse the mixture with their aromatic essence. Sauté until the raw smell of the spices dissipates, which should take about 2-3 minutes. -
Combine Mixtures:
Gently fold the sautéed mixture into the mashed yam and banana combination. Ensure all ingredients are evenly integrated, and taste to adjust seasoning with additional salt and pepper if needed. -
Shape the Kebabs:
With clean hands, shape the mixture into medium-sized balls and then flatten them gently into cutlet shapes. -
Coat with Oats:
On a plate, spread out the instant oats for coating. Dip each shaped kebab into the milk, ensuring it’s well-moistened, then roll it in the oats until fully coated, giving it a crispy texture once fried. -
Fry the Kebabs:
In the same kadai, drizzle a little more oil and heat it until hot but not smoking. Place the coated kebabs carefully in the pan, frying them until they achieve a beautiful golden brown color on both sides. This should take around 3-4 minutes per side. -
Serve:
Once cooked, remove the kebabs from the pan and let them rest on a paper towel to absorb any excess oil. Serve your Oats and Vegetable Kebabs hot as a healthy afternoon snack or as a delightful appetizer at your next gathering, accompanied by a tangy dipping sauce or mint chutney for an extra burst of flavor.
Enjoy this delectable fusion of health and taste with each bite of these Oats and Vegetable Kebabs, an absolute delight for vegetarian snack lovers!
