Coconut Kebabs
These savory Coconut Kebabs (Naliyer na Kavab) are a unique vegetarian delicacy that mimics the texture of traditional meat kebabs using spiced mashed potatoes and fresh coconut. The filling is enriched with crispy fried onions, fresh herbs, and a binding egg, creating a soft, flavorful interior encased in a golden-fried crust. Best served hot with chutney or sauce, they make for an impressive appetizer or side dish.
Ingredients
- 1/2 pound Potatoes (Originally '0.5 seer'.)
- 1/2 pound Onions (Originally '0.5 seer'.)
- 1 tablespoon Fresh ginger (Minced or crushed. Originally '0.5 tola'.)
- 1 cup Fresh cilantro (coriander leaves) (Originally 'leaves of 4 bunches'. Adjusted for modern bunch sizes.)
- 4 whole Green chilies (Large size.)
- 1 teaspoon Salt (Heaped spoonful in original text.)
- 1 teaspoon Dhana-Jiru (Coriander-Cumin powder) (Flat spoonful in original text.)
- 1 teaspoon Turmeric powder (Flat spoonful in original text.)
- 1 whole Fresh coconut (Large size.)
- 1 whole Egg
- 2 cups Ghee (For deep frying. Quantity estimated.)
- 1/2 cup Breadcrumbs (Optional, for coating. Originally 'paun na cream' (bread cream/crumbs).)
More recipes using Coconut
Coconut Tarts
These traditional Parsi Coconut Tarts, known locally as 'Kek Naliyer-na', feature a luscious, sweet coconut filling encased in delicate, flaky puff pastry. The filling is crafted by simmering fresh grated coconut in sugar syrup until it achieves a rich, chewy consistency, then enriched with creamy egg yolks, butter, and a fragrant blend of cardamom and nutmeg. Perfect for tea time or festive occasions, these tarts offer a delightful textural contrast between the crisp, golden pastry and the moist, aromatic center.
Simple Sweet Coconut Filling (Naliyer-nu Khaman)
A traditional Parsi-Gujarati sweet coconut mixture, known as Khaman, used primarily as a rich filling for pastries like Ghari, Ladoos, or Puff Pastry. Freshly grated coconut is slow-cooked with sugar and ghee until sticky and aromatic, then studded with fried almonds, plump raisins, and scented with cardamom, nutmeg, and rose water. This versatile confection can also be enjoyed on its own as a dense, chewy sweet.
Coconut Chikki
This traditional sweet transforms fresh coconut into a crisp, golden brittle by meticulously removing the milk and dry-roasting the shreds to concentrate their flavor. The prepared coconut is folded into a rich, caramelized jaggery syrup, creating a confection that balances the chewy texture of the nut with the snap of hard candy. Perfect for festivals or as a tea-time snack, this chikki offers a deep, earthy sweetness with a delightful crunch in every bite.
Kopranpak (Fresh Coconut Fudge)
This traditional Gujarati sweet, known as Kopranpak, transforms fresh, juicy coconut into a rich and aromatic fudge. The recipe calls for grating only the pristine white flesh of the coconut and cooking it with sugar until it reaches a perfect, chewy consistency, infused with the floral notes of rose water and warm cardamom. Finished with a garnish of slivered almonds, these diamond-shaped treats offer a delightful texture that is both soft and slightly crisp, making them perfect for festive occasions.
Instructions
- 1Wash the cilantro and green chilies and dry them thoroughly. Finely chop half of the cilantro. Grind the remaining cilantro together with the green chilies into a paste. Peel and crush the ginger.
- 2Peel the onions. Finely chop half of the onions. Slice the other half into thin strips (like sev). Heat a small amount of ghee and fry the sliced onions until they are brown and crispy (birista).
- 3Boil the potatoes until soft. Peel them and mash them thoroughly until smooth.
- 4Grate the coconut very finely. Grind the grated coconut on a stone or in a processor without adding any water, using a light hand so that the coconut milk does not separate. It should be a fine, dry paste.
- 5In a large bowl, combine the ground coconut, mashed potatoes, egg, chopped raw onions, fried onions, ginger paste, chili-cilantro paste, chopped cilantro, salt, dhana-jiru, and turmeric. Mix everything thoroughly.
- 6Divide the mixture into 9 equal parts. Wet your hands with water and shape each part into a smooth, round kebab. If desired, roll them in breadcrumbs for extra texture. Heat enough ghee in a large kadhai (wok) for deep frying. Fry the kebabs on low to medium heat carefully until they are deep red or golden brown.
You Might Also Like
Curry Cutlets or Kababs
This distinctive Parsi dish elevates simple meatballs or fried cutlets by simmering them in a luxurious, tangy coconut curry. The recipe combines the richness of coconut milk with the sharp bite of tamarind or raw mango, creating a velvety sauce that perfectly coats the tender meat dumplings. Best enjoyed with steamed rice or rotis, this curry offers a delightful contrast of textures between the soft, savory kababs and the aromatic, creamy gravy.
Simple Sweet Coconut Filling (Naliyer-nu Khaman)
A traditional Parsi-Gujarati sweet coconut mixture, known as Khaman, used primarily as a rich filling for pastries like Ghari, Ladoos, or Puff Pastry. Freshly grated coconut is slow-cooked with sugar and ghee until sticky and aromatic, then studded with fried almonds, plump raisins, and scented with cardamom, nutmeg, and rose water. This versatile confection can also be enjoyed on its own as a dense, chewy sweet.
Prawn Kebabs
These succulent Prawn Kebabs (Kavab Kolmina) offer a rich taste of historical Parsi-Gujarati coastal cuisine, blending fresh seafood with a robust aromatic spice paste. Finely minced prawns are marinated and combined with sautéed onions, garlic, fresh coriander, and a warming blend of cumin, mustard, and cloves for a texture that is both tender and satisfying. Pan-fried to golden perfection, these savory cakes make an elegant appetizer or side dish, best served with fresh lime and chutney.
Sweet Dry Coconut Khaman
This traditional Parsi sweet preparation transforms dried coconut (copra) into a rich, aromatic dessert known as Khaman. Similar to the classic Copra Pak but with a significantly lighter sweetness, it features freshly grated coconut cooked in a delicate sugar syrup and studded with fried currants for a delightful textural contrast. Best enjoyed fresh on the day it is made, this golden, crumbly sweet offers the warm, comforting flavors of cardamom and nutmeg in every bite.