Shakarkandi Palak ki Kebab

The Sweet Potatoes are very popular among the children. Hence a generous hidden component of Palak will not be noticed by them :-)

Serves - 10
1/2 kg Shakarkandi ( sweet potatoes), about 6 pieces
8-10 Cashewnuts chopped
3 tbsp Blanched Palak
1 tsp finely chopped ginger
1 tbsp finely chopped Mint leaves
1/2 tsp Red Chili Powder

Method :

1. Put Shakarkandi in a pressure cooker. Pour enough water to cover. Yes after peeling their skin this is done. Pressure cook to give 2 whistles and then keep on low heat for 3 - 4 minutes. Remove from fire and let the pressure drop. Peel and mash the sweet potatoes. Keep aside.
2. Blanch the Palak and chop them finely.
3. Mix mashed sweet potatoes, the palak, mint leaves, red chilli powder, salt and cashewnuts.
4. Take a small ball of the mixture, shape it like a 2" long seekh kebab.

1. Take a skewer and push it carefully from 1 end of kebab to the other without puncturing at any point.
2. Gently pull out the skewer. Keep the seekhs in the fridge for 1/2 hr.
3. To serve, deep fry the seekhs in medium hot oil in a kadai to a light brown color,
4. Sprinjle chaat masala and serve hot sprinkled with dahi-pudhina chutney.