Yam Kebab
Crispy on the outside, soft and melt-in-the-mouth on the inside, these spiced yam kebabs are a vegetarian delight. Boiled yam is mashed with roasted gram flour, fresh herbs, and warm spices, then shaped into patties and shallow-fried until golden. Perfect as a starter or tea-time snack, they pair beautifully with mint chutney.
For 4 servings
- prep · ~20 min
Boil the yam until tender.
1.Peel the yam, cut into 1-inch cubes, and rinse well.2.Pressure cook with 1 cup water for 3 whistles, or boil in a pot until fork-tender (15-20 min).3.Drain completely and let cool for 5 minutes.TIPRub a little oil on your hands before peeling yam to avoid the itchiness caused by its sap. - mix · ~10 min
Mash the yam and combine with spices.
1.Mash the boiled yam with a fork or potato masher until smooth with no lumps.2.Add roasted besan, chopped onion, green chili, grated ginger, coriander leaves, and mint leaves.3.Sprinkle red chili powder, cumin powder, garam masala, dry mango powder, and salt.4.Mix everything well with your hands until it forms a firm, non-sticky dough-like mixture.TIPIf the mixture feels too moist, add another tablespoon of roasted besan. It should hold together without crumbling. - prep · ~5 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.2.Shape each portion into a round patty about 2.5 inches wide and 0.5 inch thick.3.Place shaped patties on a plate. - fry · ~10 min
Shallow-fry the kebabs until golden.
1.Heat 3 tablespoons oil in a non-stick pan over medium heat.2.Place 4 kebabs in the pan, leaving space between them.3.Cook for 3-4 minutes until the bottom is golden and crisp, then flip carefully.4.Cook the other side for another 3-4 minutes until equally golden.5.Transfer to a paper towel-lined plate. Repeat with remaining kebabs.TIPKeep the heat at medium. Too high and the outside burns before the inside warms through; too low and the kebabs soak up excess oil. - serve
Serve the yam kebabs hot.
Arrange the golden yam kebabs on a serving plate. Serve immediately with mint chutney and sliced onion rings on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub a little oil on your hands before peeling yam to avoid the itchiness caused by its sap.
- 2If the mixture feels too moist, add another tablespoon of roasted besan to help it hold together.
- 3Keep the heat at medium while frying — too high burns the outside, too low makes the kebabs greasy.
- 4Make the mixture a day ahead and refrigerate; shape and fry just before serving for freshest results.
- 5Use a non-stick pan to ensure the patties release easily and develop an even golden crust.
- 6Let the boiled yam cool completely before mashing to avoid a sticky, hard-to-shape mixture.
Adapt it for your goals.
Baked/air-fried
Instead of shallow-frying, brush the patties with oil and bake at 200°C for 15-18 minutes, flipping halfway, or air-fry at 180°C for 12 minutes. This reduces oil use while keeping the exterior crisp.
gluten freeGluten-free
The recipe is already gluten-free as written (yam + besan), but double-check that your garam masala and dry mango powder are certified gluten-free — some brands use anti-caking agents with wheat.
high proteinHigh-protein
Add 2 tablespoons of roasted, crushed peanuts or ¼ cup crumbled paneer to the mixture. This bumps up protein content and adds a nutty or creamy texture, making the kebabs more filling.
Why this is on our healthy list.
Rich in Dietary Fiber
Yam provides a good amount of fiber, which supports healthy digestion and helps maintain stable blood sugar levels.
Gluten-Free Snack
Using chickpea flour (besan) instead of wheat flour makes this dish naturally gluten-free and suitable for those with gluten sensitivity.
Source of Plant-Based Iron
Besan (chickpea flour) and yam both contribute iron, important for energy and oxygen transport in the body.
Frequently asked questions
Yes, but it will yield a sweeter, softer kebab. Reduce besan by 1 tablespoon since sweet potato has less starch, and expect a slightly denser texture.
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