Sweet Potato and soy Kebabs

sweet potato recipe

Sweet Potato and soy Kebabs

Prep Time 30 mins
Cook Time 15 mins
resting time 30 mins
Total Time 1 hr 15 mins
Course Appetizer, Snack
Cuisine fusion, Indian


  • pan, skewers, pot, bowls


  • 1 cup dry Soy nuggets
  • 1 medium Sized onion (Finely Chopped)
  • 2 large sweet potatoes
  • 1 handful coriander leaves
  • Salt to taste
  • 3 tbsp Roasted Gram flour or besan
  • 1 tbsp Red chilli powder
  • 1 tbsp cumin powder
  • 1 tsp Garam Masala
  • 1/4 tsp red food color (optional)
  • 1 tbsp ginger garlic paste
  • 2 green chillies
  • Oil to shallow fry
  • 2-3 tbsp maida or white flour (optional)


  • Take a dry pan and add in the gram flour or chickpea flour and roast it for a 5 minutes until a nice aroma comes out of it and keep it aside.
  • In a large mixing bowl add soy nuggets boiled squeezed and pulsed in a blender, ginger garlic paste, grate or mashed sweet potatoes, onion, coriander leaves, green chillies mix them well.
  • Next add in the powders ( red chilli powder, salt, Garam Masala, red food color, cumin powder, chat masala, roasted gram flour)
  • Mix all the ingredients well with your hands to form a tight kebab mix. Keep it in the fridge for 30 minutes or until use.
  • Oil your palms and take a medium sized ball of kebab mix and shape it on the skewer into kebab shape.
  • In a large pan with a flat base, add enough oil to shallow fry the kebabs in medium flame and gently place the kebabs on it and keep rolling the skewers one after the other to cook on all the sides. Repeat until all the kebabs are cooked through.
  • Serve these delicious kebabs with mint chutney or ketchup as an appetizer or serve it in a wrap or in a sandwich.
Keyword kebabs, soy recipes, sweet potato recipes, vegan