I love to cook with gluten free ingredients. And my today's post is completely vegan as well. Yes no dairy products is used and tapioca pearls are produced from a starch which is from cassava/manioc roots, hence its gluten free. Nowadays, i can see many of friends are allergic to gluten and many of their dishes are prepared with gluten free ingredients. Obviously they have to check the ingredients list of a product twice before buying them. Thank god, none at home have this gluten allergy, eventhough its quite interesting to dish out with gluten free ingredients.
For this week's theme, i couldnt stop myself preparing this vegan and fasting friendly kebab which calls for sago, mashed potatoes and drumstick leaves. Y drumstick leaves in a kebab, i love to feed my kids with greens and vegetables everyday in their diet, hence drumstick leaves are added in the kebabs. You can replace drumstick leaves with spinach as well. However this kebabs are dangerously delicious to serve for a starter or else for your evening snacks. We enjoyed thoroughly for our sunday evening snacks with masala chai.
1cup Sago/tapioca pearls
2 Potatoes (cooked & mashed)
1/4cup Drumstick leaves
1/2cup Roasted peanuts (grinded as coarse powder)
1tsp Ginger (grated)
2 Green chillies (chopped)
1/2tsp Cumin seed powder
1/2tsp Chilly powder
1/2tsp Garam masala powder
2tbsp Cornflour
Coriander leaves (chopped)
Bamboo skewers
Salt
Oil for deep frying
Soak the sago in water for an hour. After an hour, drain them completely.
Take the drained sago, mashed potatoes, drumstick leaves, peanut powder, grated ginger, green chillies in a bowl.
Add the cumin seeds powder,chilly powder, garam masala powder, cornflour and salt to the sago mixture.
Mix everything well with your fingers. Make medium sized balls from the mixture.
Grease your palm, roll the balls as oval shape, make a curve and drop a bamboo skewer inside.
Bring the mixture to close the skewer, so that the skewer gets sticks with the mixture. Roll tightly as oval shaped kebabs.
Continue the same process with the remaining balls.
Heat oil for deep frying, once the oil is hot, drop the kebabs and fry in small batches.
Once they turns golden brown, remove and drain the excess of oil.
Serve hot with your favourite sauce.
For this week's theme, i couldnt stop myself preparing this vegan and fasting friendly kebab which calls for sago, mashed potatoes and drumstick leaves. Y drumstick leaves in a kebab, i love to feed my kids with greens and vegetables everyday in their diet, hence drumstick leaves are added in the kebabs. You can replace drumstick leaves with spinach as well. However this kebabs are dangerously delicious to serve for a starter or else for your evening snacks. We enjoyed thoroughly for our sunday evening snacks with masala chai.
1cup Sago/tapioca pearls
2 Potatoes (cooked & mashed)
1/4cup Drumstick leaves
1/2cup Roasted peanuts (grinded as coarse powder)
1tsp Ginger (grated)
2 Green chillies (chopped)
1/2tsp Cumin seed powder
1/2tsp Chilly powder
1/2tsp Garam masala powder
2tbsp Cornflour
Coriander leaves (chopped)
Bamboo skewers
Salt
Oil for deep frying
Soak the sago in water for an hour. After an hour, drain them completely.
Take the drained sago, mashed potatoes, drumstick leaves, peanut powder, grated ginger, green chillies in a bowl.
Add the cumin seeds powder,chilly powder, garam masala powder, cornflour and salt to the sago mixture.
Mix everything well with your fingers. Make medium sized balls from the mixture.
Grease your palm, roll the balls as oval shape, make a curve and drop a bamboo skewer inside.
Bring the mixture to close the skewer, so that the skewer gets sticks with the mixture. Roll tightly as oval shaped kebabs.
Continue the same process with the remaining balls.
Heat oil for deep frying, once the oil is hot, drop the kebabs and fry in small batches.
Once they turns golden brown, remove and drain the excess of oil.
Serve hot with your favourite sauce.
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