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).)
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.