Stuffed Purple Yam kababs.

Stuffed Purple Yam (Con) and Potato kababs .......

Take equal quantities of Purple yam and Potatoes (about 200 gms each). Peel of the skin and cut into large pieces. Micro wave or pressure cook them till they are soft. Remove and let cool completely. When cool mash them to a smooth dough consistency adding salt to taste, pinch of red chilly powder and a bit of garam masala. Keep it ready aside.

For the filling : Grind to a coarse paste with as little water as possible, 1 cup of freshly grated coconut, 1 cup coriander leaves, a few pudina leaves, 4-5 green chillies, a small piece of ginger.

Remove the masala in a bowl, add salt to taste, ½ tsp of amchur powder, 1 tsp of jeera powder, 1 tsp of coriander powder, ½ tsp of garam masala, ½ tsp of fennel powder, pinch of haldi and roasted small pieces of cashew and melon seeds. Mix well. This mixture should not be very smooth, it should be like a coarse paste for stuffing. Keep this ready aside.

Take a large lemon sized lump of yam potato mixture and flatten it out like a puri with hands. Now keep a large tblps of the mixture in the center and roll back into a round ball taking care that the filling does not come out. Flatten it, by pressing it to a round tikki shape. Roll the tikkies on cornflour and keep them ready aside.

Heat a flat pan on high heat with 2-3 tblsp of oil, till smoking hot. Lower the heat and spread the oil well covering the pan fully.  

Keep the tikkis on the hot tava and fry on both side till well cooked and crispy. 

Serve with tomato ketchup / chutney or any other dip of your choice.