• FaRaLi KeBaB

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    FaRaLi KeBaB
    Prep: 30 min Cook: 30 min Servings: 8
    by Sangeeta Shah
    13 recipes
    Kebab is a wide variety of skewered meals originating in the Middle East and later on adopted world wide. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken, fish and for Vegetarians,it's potato,paneer,soya nuggets and many more. Like other ethnic foods brought by travellers, the kebab has become a part of everyday cuisine in many countries.Today I am sharing with you Kebab meant to serve during VARAT means FASTING for some festivals,but they intake food meant for fasting purposes.


    • 1 cup potato (boiled and grated)
    • 1/2 cup raw banana (boiled and grated)
    • 1/2 cup sago (over night soaked)
    • 1/4 cup carrot (grated)
    • 1/4 cup peanuts (roasted and crushed)
    • 1/4 cup cashew nuts (roasted and crushed)
    • 1/4 cup dry fig (chopped)
    • 1/4 cup fresh coriander (chopped)
    • 1 teaspoon ginger (grated)
    • 3-4 green chillies (finely chopped) or to taste
    • 1/2 teaspoon crushed pepper
    • 1/2 teaspoon sugar
    • 1/2 teaspoon saffron
    • rock salt (farali salt) to taste
    • For Dusting:
    • Arrowroot Flour or sago flour-as needed
    • For frying:
    • Vegetable oil
    • For serving :
    • Fresh coriander peanut chutney


    1. In a large bowl mix all ingredients for kebab,cover and refrigerate for 1 hrs,so that all things mix well.
    2. Make any shape of kebab,dust in dry arrowroot flour and deep fry till golden,drain on tissue paper and serve HOT with chutney..:)
    3. Note : One can bake this Kebabs,if wish in the oven.

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