They are crunchy on the outside, soft in the middle, sweet from the sweet potatoes & pumpkin, spiced from spices. I think they have pretty much everything to get you sold on these.
Can we all take a moment and just have some warm and crispy kebabs, please! Why? Because they are just awesome. And also because it is Monday, and it’s cold, so I am all about some shallow FRIED food today.
As today is Monday, so I will keep continuing the past 2 week’s trend. And that means, there is one more video recipe today. Excited? Yeah!!!! I know, I know — we all are up for a video recipe. So I think from now on I will be sharing at least 1 video recipe per week with you, just for a change. Or sometimes maybe more than one. But I am not promising anything right now. I should just let it go with the flow. You know because it’s hard, and it’s time taking. And for us bloggers, time is of real essence. What say?
I have shot two video recipes last week, but could only edit one. Let’s see, if I could get the other one edited too, you might get a surprise by the end of this week! 😉
Believe me, making a video is a HUGE task. But it’s fun too, and I am completely loving this new video thingy! Well, I see learning new things as a recreation — and that’s why learning something out of the league is always fun for me. I also assume, that learning is also fun because learning new things keeps our mind fresh and active — and that’s what makes us feel young. So guys, if you want to stay young then keep learning new things. Or I must say: “Stay hungry stay foolish”. I mean, life is so much fun then! Right? 🙂
Now you know, making a video recipe is so much FUN. So let’s talk about this fun and only fun stuff!!
‘Sweet Potato Pumpkin Kebabs’ are the video dish I am excited to share with all of you. They are fried for sure, but not deep-fried. That’s a good thing for me, because typically I’m not really into fried food. However, sometimes I opt for shallow fried food.
So why didn’t I bake them?
Just for a change. I know fried food is not as healthy as the baked one, but once in a while having fried food is just fine. Another reason of sharing these kebabs is that I promised to you to share more pumpkin recipes in my last post about Spiced Chai Pumpkin Smoothie.
And also you know that I am going a little Pumpkin crazy this year!! First, I shared this Pumpkin Cinnamon Roll, and then 5-ingredient Pumpkin Fritters, and also this Spiced Pumpkin Pie. Did you notice, that all the video recipes I have shared here are only pumpkin recipes. Now you know what I want to say! Pumpkin Mania. 😀
And I thought Monday is a good day to share another pumpkin video recipe. So these Sweet Potato Pumpkin Kebabs are here to entertain you! As it is clear in the name that they are made out of pumpkin & sweet potato.
Another truth is that these kebabs are all the excitement this post needs. I am going through a pumpkin frenzy at the moment. Or maybe it’s not just me — it’s the height of the pumpkin season which is making everyone crazy about them.
It’s October 26, which means we have only five days left before November starts. I know that some people get excited for the start of November and December and for the winter season. Winter is JUST around the corner. So that means this is the time where all those warm foods are yours to be enjoyed. For me, winter symbolizes some really (warm) good food. Therefore, I figured that it was probably time to slowly start preparing the wintery foods.
And I also assume that a kebab made with seasonal veggies would be nice enough to have on a cold evening. Yeah! Seasonal veggies, and I’m talking all about sweet potato and pumpkin. They make a deeeelicious dish. And theses kebabs also make a great burger patty. They are awesome to nurture your autumn-time veggie burger/kebab spirit. And these are gluten-free too. They are crispy, soft, spicy and warm.
Mmmmm, a crispy outer layer and a cheesy, nutty and soft inner layer. Oh, they are so good with dripping delicious mayonnaise. These mouth-watering kebabs will surely warm you up.
Their flavor is awesome and remember these kebabs are not deep-fried. They are shallow fried. Serve along with mayonnaise and hot pepper sauce or with a dollop of plain greek yogurt, or simply serve them in a bun. It’s up to you.
The base of these kebabs start out with a super flavorful and delicious pumpkin + sweet potatoes + gram flour. I seasoned them with some spices. All you taste is the deliciousness and some cheese inside. A little spicy and just a teensy bit tangy — made to perfection.
Making these kebabs is so simple and easy. Prepare a mixture. Take a ball, add cheese and nuts and roll them in a patty. Shallow fry them and enjoy. Yes, the only thing left is to EAT them.
Personally I love eating these hot out of the pan. But I warn you not to burn your tongue like I’ve done many times. But you can’t blame me for this, because they are so good that I can’t wait for them to get cooler a bit.
Eat them warm or hot — either way they are perfect.
These kebabs are the best kebabs ever. So without wasting anytime, let’s learn to make these Sweet Potato Pumpkin Kebabs.
Heat 2 tbsp oil in a pan. Add crushed garlic and saute for 1 minute. Add crushed ginger and saute for another minute. Add gram flour and roast till it turn golden brown.
Add grated pumpkin and grated sweet potatoes. Mix well and saute for 2 minutes. Add salt, chili powder, cumin powder, dried mango powder and chili flakes. Splash ⅛ cup water and mix well again. Cook for 2 minutes. Remove from heat and transfer onto a plate. Let it cool slightly.
Take a lemon sized mixture. Make a ball and flatten it. Add roasted peanuts, raisins and cheese to the center. Bring together all sides in the center and seal tightly to make a ball again. Repeat the same process to make 5 more balls. Roll each ball into chickpea flour and flatten them to make into a compact disc.
Heat oil in a pan for shallow frying. Shallow fry these patties on both sides till nice & golden. Transfer them onto an absorbent paper. Top with roasted peanuts and raisins. Serve hot with mayonnaise and hot pepper sauce.
- chickpea flour - ½ cup
- grated pumpkin - 1 cup
- grated sweet potato - 1 cup
- salt to taste
- oil - 2 tbsp
- oil for shallow frying
- cumin seeds - 1 tsp
- coriander seeds - 1 tsp
- ginger, crushed - 2 tsp
- garlic, crushed - 1 tbsp
- cumin powder - 1 tbsp
- dried mango powder - 1 tbsp
- chili powder - 2 tsp
- garam masala powder - ½ tsp
- chili flakes - 1 tsp
- roasted peanuts - ½ cup
- raisins - ½ sup
- shredded mozzarella cheese - ½ cup
- some extra chicken flour for rolling patties
- roasted peanut
- hot pepper sauce
- Heat 2 tbsp oil in a pan. Add crushed garlic and saute for 1 minute.
- Add crushed ginger and saute for another minute.
- Add gram flour and roast till it turn golden brown.
- Add grated pumpkin and grated sweet potatoes. Mix well and saute for 2 minutes.
- Add salt, chili powder, cumin powder, dried mango powder and chili flakes.
- Splash ⅛ cup water and mix well again. Cook for 2 minutes.
- Remove from heat and transfer onto a plate. Let it cool slightly.
- Take a lemon sized mixture. Make a ball and flatten it. Add roasted peanuts, raisins and cheese to the center.
- Bring together all sides in the center and seal tightly to make a ball again.
- Repeat the same process to make 5 more balls.
- Roll each ball into chickpea flour and flatten them to make into a compact disc.
- Heat oil in a pan for shallow frying.
- Shallow fry these patties on both sides till nice & golden. Transfer them onto an absorbent paper.
- Top with roasted peanuts and raisins. Serve hot with mayonnaise and hot pepper sauce.
Note: This post was originally published in October 2015 and has been updated for freshness, accuracy, and comprehensiveness.
If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking and Keep Sharing! 🙂