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Happy Thanksgiving everyone!!! Hope everyone's spending some good time with family and friends this Thanksgiving! I wanted today's recipe to be special and easy to make... so that you spend less time in the kitchen and yet make something different for everyone to enjoy!

Image of sweet potato kebabs

These sweet potato kebabs can be served as an appetizer with pickled onions and green chutney or as main course with paranthas, onions, and chutney on the side. I decided to serve it as an appetizer. Here's the recipe for about twelve kebabs:


For the kebabs:

  • 2 cooked sweet potatoes (boiled/pressure cooked/baked)

  • 150 grams paneer/firm tofu (grated/crumbled)

  • 3 slices multigrain bread (crumbled fine in a food processor)

  • 1.5 tbsp. besan (Bengal gram flour)/arrowroot powder

  • 1 tsp. dry mango powder (amchoor)

  • 3/4 - 1 tsp. salt

  • 1/2 tsp. garam masala

  • 1 tsp. coriander powder

  • 1/2 tsp. chilli powder (optional)

  • 1/2 tsp. ginger paste

  • 1/2 tsp. garlic paste

  • 1 tsp. chopped coriander

For the pickled onions:

  • 1 onion (cut into thin rings)

  • 1 cap apple cider vinegar

  • 1/2 tsp. salt

  • 1 tsp. coriander

For the green chutney:

  • 1/2 bunch of coriander

  • 1/2 medium-sized white onion (sliced)

  • 3-4 cloves garlic

  • 1/4 inch piece of ginger

  • 1/2 tsp. black salt/sea salt

  • 1/4 tsp. chaat masala (optional)

  • 1 green chilli (optional)

  • 1/2 lemon


For the kebabs:

  1. Dry roast the besan in a pan till it releases its fragrance. This should take about a minute. Keep aside when done dry roasting.

  2. Mash the sweet potatoes and add all other ingredients into the mash.

  3. Oil your palms, take some sweet potato mixture, and press it around a skewer as shown.

  4. Set aside on a plate. Make the remaining kebabs.

  5. Cover the plate of kebabs and keep it in the refrigerator till cooking time.

  6. When it is time to serve the kebabs, take them out of the fridge, heat a pan with some olive oil or sunflower oil. Place the kebabs on the pan and let it cook on medium flame. Turn sides every 1 minute. Use a spoon to turn the kebabs as they are very moist and may come off the skewer.

  7. When they are done, take them off the pan and serve with pickled onions and green chutney.

Image of kebab being pressed on a skewer

​TIP: You can substitute 1 sweet potato with a potato for a sturdier texture.

For the pickled onions:

  • Combine all ingredients and keep aside for 20 minutes.

  • Serve with kebabs.

For the green chutney:

  1. Grind all ingredients (except lemon) if possible without any water. If not, add less than 1/4 cup of water and grind the ingredients.

  2. Transfer the chutney to a container and squeeze some lemon juice into it. Mix and keep aside.

  3. Serve with the kebabs and pickled onions.

Closeup of kebabs

NOTE: These sweet potato kebabs are close to the potato tikkis my mom makes. They are full of goodness, especially for the stomach and spleen. They are great to have during the autumn and winter months because they keep the intestines and joints moist and boost the immune system.


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